Belgian Blond Ale Revvy's Belgian Blonde (Leffe Clone)

[bmason1623]

I'm brewing a slightly modified version of this tomorrow. I basically just rounded up my grainbill.

I was supposed to bottle mine last monday but I've been very busy at work. Probably won't bottle it until next weekend. I'm going to wash the yeast too (first time attempt) just in case it comes out great. I can pitch the exact strain again. Extra time in the fermenter shouldn't harm it, right?

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[Revvy]

I was supposed to bottle mine last monday but I've been very busy at work. Probably won't bottle it until next weekend. I'm going to wash the yeast too (first time attempt) just in case it comes out great. I can pitch the exact strain again. Extra time in the fermenter shouldn't harm it, right?

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It'll be fine.

I actually think I have enough actual Leffe bottles now to bottle mine in them. I think they're cool bottles. I've been on a leffe kick lately, probably because of you guys all brewing this.

 

[flabyboy]

Revvy. Have you ever tried making this with open fermentation? I would think it would be perfect for this style

 

[Revvy]

Revvy. Have you ever tried making this with open fermentation? I would think it would be perfect for this style

No I am a chicken**** where wild fermentations are concerned. Lambics, all that stuff, I'm just way afraid of something taking hold in my gear and never getting it out.

I'm kinda fascinated by it, but in that drive by and look at an accident sort of way.

It'd be interesting if someone does it with this recipe, though.

But, I may be resorting to that today if my abbey ale starter doesn't take off. My lhbs was out of whitelabs, so I had to get Wyeast. I'm not a big fan of those things. I made a starter yesterday morning and it doesn't look at all like anything's happened, nor does the wort smell like it either. It probably won't get pitched til 3 or 4 so hopefully it will wake up.

 

[bmason1623]

No I am a chicken**** where wild fermentations are concerned. Lambics, all that stuff, I'm just way afraid of something taking hold in my gear and never getting it out.

I'm kinda fascinated by it, but in that drive by and look at an accident sort of way.

Thorough sanitation would rid of any potential bacteria?

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[beowulf]

Hi Revvy, thanks so much for posting the recipe. Leffe has been among my favorite belgians for years. My third batch ever (a few years ago) was a Leffe clone, which turned out "ok", but I've learned so much since then (thanks HBT!) that I'm excited to give it another shot with your recipe.

I did notice in your initial post that you've added frozen peaches to this recipe before. It just so happens that I have a bushel of fresh Colorado peaches in my possession, and have been looking for a way to get them into a good beer. Can you share some of the results of adding the peaches to this beer? How did it turn out? What ratio of peaches/gallon did you use? Skins/no skins? I saw this thread a few minutes ago and after reading your initial post I knew I had hit the jackpot...awesome beer/recipe and someone who has added peaches as well! Thanks again

 

[Revvy]

I'm not having the greatest brew day. Had trouble hitting my temp (too high) and trying to mess with it may have made it too cool. I'm just going to rdwh several beers and get what I get in the finished product. It will still be beer.

I'm going to enjoy the lions, and the fact that I am brewing......

 

[Revvy]

Hi Revvy, thanks so much for posting the recipe. Leffe has been among my favorite belgians for years. My third batch ever (a few years ago) was a Leffe clone, which turned out "ok", but I've learned so much since then (thanks HBT!) that I'm excited to give it another shot with your recipe.

I did notice in your initial post that you've added frozen peaches to this recipe before. It just so happens that I have a bushel of fresh Colorado peaches in my possession, and have been looking for a way to get them into a good beer. Can you share some of the results of adding the peaches to this beer? How did it turn out? What ratio of peaches/gallon did you use? Skins/no skins? I saw this thread a few minutes ago and after reading your initial post I knew I had hit the jackpot...awesome beer/recipe and someone who has added peaches as well! Thanks again

I used a couple packages of frozen peach slices that I ran through a sanitized food processor and added to secondary. It came out ok...not great. Like I said earlier on this thread there's several people on here who have been successful with adding fruit to this recipe, go with their recommendations.

 

[beowulf]

Ok, thanks....from looking at earlier posts, I'm thinking 7-8# since peaches have a milder flavor.

 

[Revvy]

I might have to make a 2.5 gallon batch to test this out, unless someone wants to beat me to it, but I'm sparging now and I have what appears to be a family of bees buzzing around, there's even a couple of babies trying to land on the tun.

But I was thinking about how this might make a nice "Honey Blonde" for all those folks who like honey beers.

I'm thinking about swapping out a pound to a pound and a half of the pilsner with the same amount of Gambrinous honey malt. That should give this a nice honey character.

What does anyone think? Anyone game for trying this?

 

[flabyboy]

The boys at NB are doing open fermentation quite a bit and not with wild yeasts for lambics. They said infections haven't been a problem. You just need a good top cropping yeast and you need to move it out of the primary in 2-3 days. The fermentation goes much quicker when the yeast is exposed to more O2 and less pressure

 

[Revvy]

Here's what I'm thinking of for a 2.5 gallon batch of the honey blond experiment.


4 lbs Pilsner (2 Row) Bel
8.0 oz Munich Malt
2.7 oz Biscuit Malt
1.8 oz Melanoiden Malt
12.0 oz Honey Malt
5.3 oz Honey (1.0 SRM)

0.38 oz Styrian Goldings- Boil 60.0 min
0.20 oz Saaz- Boil 30.0 min

0.5 pkg Abbey Ale (White Labs #WLP530) [35.00 ml]

 

[n2fooz]

Looking for more info on the table sugar. Just dump it in for the last 15min or does something have to be done to it first? And by table sugar you mean just regular C&H Pure Cane Sugar?

 

[Revvy]

I covered that in post 5 of this thread......I just dumped it in.

 

[n2fooz]

Thanks for the answer. I read post #5 but it was still unclear to me since I don't know what cadi sugar is or the difference in clear sugar. I didn't want to guess and screw this batch up.

Plain old granulated white cane sugar is what us mere mortals know it as.

 

[Revvy]

Thanks for the answer. I read post #5 but it was still unclear to me since I don't know what cadi sugar is or the difference in clear sugar. I didn't want to guess and screw this batch up.

Plain old granulated white cane sugar is what us mere mortals know it as.

Yes for this puppy, plain sugar is fine. Though as I talked about yesterday and Sunday when I brewed this, I'm interested in honey and honey malt for a honey blonde.

 

[beowulf]

Any updates on the honey blonde? Sounds interesting.

I'm looking forward to making this beer in a few months (it's 3-4th in line at this point). Besides being a solid beer in it's own right, I'm liking the idea of a good base brew for adding fruit. Not sure I'm going with peaches, though, after giving it some thought...just not sure they would be pronounced enough. Probably will look at raspberries, cherries or blueberries.

 

[Revvy]

Any updates on the honey blonde? Sounds interesting.

I don't know when I'll get around to trying it. Probably not til the dead of winter when I'm looking for an inside small batch brew to do.

 

[starman]

Do you typically skip gypsum & Irish moss on this one? I've had my starter going for a while but life keeps getting in the way of brew time. Also planning on saving some of the cake and trying the honey version after the first batch finishes in a month.

Thanks!

 

[usfmikeb]

My batch will be going on tap this weekend. Brewed it back in July, and it's been in a keg for a month now under pressure. I've got a tap finally opening up, and this will be taking the spot. I'll report back next week on how my batch turned out.

 

[bmason1623]

I brewed this on 8/15/11 and bottled it on 10/12/11, exactly a week ago. I cracked open a bottle after one week of carbing and foam shot out of the bottle. However, the beer was not as carbonated as it should be. As is outlined on many threads on HBT, it needs 2 weeks minimum 3 weeks is ideal for carbing the beer.

That aside, the beer is fantastic! I haven't cracked open my authentic bottle of Leffe but I am very, very happy with this clone attempt. This is one of my better beers by far. The only thing I would change is to mash a little warmer to get slightly more body. I used this beer to do my very first yeast washing and, boy, am I glad I did. I have the exact same strain to use again for this recipe. Thanks, Revvy for sharing this one.

 

[user 64661]

I just had a leffe Blonde for the first time. Outstanding beer. Do they add clove or any other spices to it? Revvy, does your clone have a spicy clove like note to it? I'm looking forward to attempting this!

 

[Revvy]

I just had a leffe Blonde for the first time. Outstanding beer. Do they add clove or any other spices to it? Revvy, does your clone have a spicy clove like note to it? I'm looking forward to attempting this!

Nope, no spices in this beer. It's really just a straight forward beer. To me it tastes like beer used to taste back in the day....

 

[speedster00]

Can anyone convert this to a partial mash/extract version?

 

[Revvy]

Can anyone convert this to a partial mash/extract version?

I discuss that in THIS post.

 

[speedster00]

haha...thanks...I didnt read far enough down.

 

[starman]

Here's what I'm thinking of for a 2.5 gallon batch of the honey blond experiment.


4 lbs Pilsner (2 Row) Bel
8.0 oz Munich Malt
2.7 oz Biscuit Malt
1.8 oz Melanoiden Malt
12.0 oz Honey Malt
5.3 oz Honey (1.0 SRM)

0.38 oz Styrian Goldings- Boil 60.0 min
0.20 oz Saaz- Boil 30.0 min

0.5 pkg Abbey Ale (White Labs #WLP530) [35.00 ml]

I was planning on brewing a 5g batch of this today but ive lost my Saaz. LHBS is out of course so I picked up some German spalt and Sterling. Thoughts? Next brew day could be 2012.

 

[Revvy]

I was planning on brewing a 5g batch of this today but ive lost my Saaz. LHBS is out of course so I picked up some German spalt and Sterling. Thoughts? Next brew day could be 2012.

Would hate to have you wait for the new year.For all we know the world COULD end on Jan, 1st, so why risk it. Sterling is a good sub for saaz...

 

[beowulf]

Has anyone tried fermenting this with Wyeast 3711 (French Saison)? I'm planning to make the Rye Saison here on the site (https://www.homebrewtalk.com/f71/how-rye-i-am-rye-saison-2011-1st-place-best-show-hbt-comp-238831/) and would like to reuse the yeast for this beer....or perhaps brew them in the reverse order. I imagine it would work, but concerned about attenuation of 3711....maybe just do a shorter mash and keep it at 156-158F?

 

[starman]

Would hate to have you wait for the new year.For all we know the world COULD end on Jan, 1st, so why risk it. Sterling is a good sub for saaz...

It better not end Jan 1, this sucker won't even be close to being bottled let alone carbed up by then! The honey test batch wasnt my best execution, but there's wort is in the fermentor. Thanks for the original recipie and feedback on the substitution.