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Would you say it's around 15-16 on this chart? A really dark red. https://www.homebrewtalk.com/wiki/index.php/SRM If you're adding the dark candi later on during heavy fermentation that might help a little bit. I've read that it's best not to add the candi to the boil so that you can keep...

I think I'm going to go with Wyeast 1214 for this one. I'm also going to have to make some changes to the hops due to availability. I'm getting excited: I wish I could brew this tomorrow! :)

I'll do the same. I plan to brew this two weeks from today. I see too many threads that end with an "I'll report back" so hopefully we will both remember. :)

I should clarify that I'm going with the first recipe in that thread, which is reproduced below (thanks for posting it, Brew-boy). It doesn't specify a yeast. The T-58 apparently can impart some clove. My memory of Leffe Brune on tap in Brussels is getting hazy now, but it seems like clove...

I have all the ingredients sitting here but my LHBS was out of the proper yeast. They gave me dry T-58 instead but I'm hesitant. I think I will probably brew this in two weeks, hopefully with a true Belgian yeast.

I thought I would mention that I just used this stuff twice in the last week. The first time was in my starter flask and it worked like a charm, boiling steadily without any build-up. That was 1 drop worth. Today I used it in a 3 gallon partial boil and used two drops. It worked great, not...

Thanks for the link. That's the recipe I'm going with right now. Unfortunately the only person I can find who has apparently ever tried it has his message queue on HBT filled up! :( So I guess I'll give it a go and post the results here. :drunk:

I also fell in love with Leffe Brune in Belgium and I'm looking for a clone recipe. Sorry to drag this up again, but I was hoping maybe the original poster had found a good recipe? I would be so grateful if you could share, and in the mean time I will keep looking and post some recipes...