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Old 11-20-2008, 08:38 AM   #1
DrDuckbutter
 
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Mar 2008
Madbury, NH, New Hampshire
Posts: 57
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Recipe Type: Extract   
Yeast: wyeast 1762 Blegian Abey II or wyeast 3522 belgian ardennes   
Yeast Starter: na   
Additional Yeast or Yeast Starter: na   
Batch Size (Gallons): 5   
Original Gravity: 1.067   
Final Gravity: 1.016   
IBU: 26   
Boiling Time (Minutes): 90   
Color: blonde   
Primary Fermentation (# of Days & Temp): 7   
Additional Fermentation: util complete   
Secondary Fermentation (# of Days & Temp): 21   
Tasting Notes: na   

heat 1 gal. water to 155 degrees F add:
4 oz. Belgian Biscuit malt
4 oz. Belgian Aromatic malt
4 oz. German Munich malt
2 oz. Honey malt

heat and steep at 150 degrees F for 30 minutes. Strain the grain water into the brew pot. Sparge the grains with 1/2 gal. of 150 deg F water. Bring to boil, remove from heat and add:
7.25 lbs. Muntons Extra Light Malt extract
8 oz. Belgian clear Candi sugar
2 oz. Malto Dextrin
3/4 oz Pride of Ringwood @ 9.3% AA (7 HBU (bittering hop)

add water until total volume in brew pot is 2.5 gals. Boil 45 mins. then add:
1/2 oz. Styrian Goldings (flavor hop)
1 tsp. Irish moss

boil 15 mins. remove. chill. strain into fermenter, add water to 5 1/8 gallons(19.5 liters) when wort is lebow 70 degs F pithc yeast

1st choice: Wyeast 1762 Belgian Abbey II - ferment a 68-72 degrees
2nd choice: Wyeast 3522 Belgian Ardennes - ferm 68-72 degs

ferment for 7 days in primary, rack to secondary for 3 weeks, until all fermentation is complete.
1/2 cup corn sugar and 1/3 cup belgianclear candi sugar in 2 cups water, boil for 10 mins. let prime at 70 degrees F for 5 weeks until carbonated

MINI-MASH:
mash 2.5 lbs. Belgian 2-row Pilsner malt and the specialty grains at 150 degrees for 90 mins. then follow extract recipe ommitting 2 lbs. of Muntons Exra Light Dry Malt at begginning of the boil.

ALL-GRAIN METHOD:
mash 11.75 lbs. Belgian 2-row Pilsner malt with the specialty grains at 152 degs F for 90 mins. Add 4.7 HBU (33% less than extract recipe) of bittering hops for 90 minutes of the boil. Add belgian sugar, irish moss and flavor hops as indicated above.
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Old 04-06-2010, 04:47 PM   #2
portalgod
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Mar 2010
Washington
Posts: 122

How close is this to a Leffe Blonde?

 
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Old 05-02-2010, 10:33 PM   #3
pzack
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Dec 2008
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How did this turn out?

 
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Old 05-04-2010, 04:20 AM   #4
portalgod
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Mar 2010
Washington
Posts: 122

I'm buying ingredients for a 2.5 gallon AG batch tomorrow. Brewing on Thursday. Will post results

 
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Old 06-16-2010, 07:48 AM   #5
orangehero
 
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Apr 2010
Northeast
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Any updates on that, sir?

 
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Old 06-22-2010, 04:49 PM   #6
faustmeister
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Oct 2006
Posts: 19

The original post Leffe Blonde clone recipe by Dr Duckbutter is from "Beer Captured." I use a version of it, but can't find Pride of Ringwood hops. I sub'd Centennial, others favor Hallertau. Based on Kristen England's advice, I also sub 2 lbs of corn sugar for 1.75 pounds of the pils malt and the candi sugar in the original.

 
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Old 06-24-2010, 06:08 PM   #7
orangehero
 
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Apr 2010
Northeast
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Any comments on how it turns out? Does it compare to Leffe?

 
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Old 09-24-2010, 09:34 PM   #8
portalgod
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Mar 2010
Washington
Posts: 122

Palmers say Cluster is a good sub for Pride.

I actually never got around to brewing this. I'll line it up in the queue next.

 
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Old 11-08-2010, 01:04 AM   #9
Flywheel
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Oct 2010
pig's eye
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/subscribed

 
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Old 11-15-2010, 06:33 PM   #10
mxwrench
 
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Jul 2010
edmonton
Posts: 74

dont you have to mash the grains that you are steeping in this recipe or can you steep them?

 
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