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

[homebrewdad]

Mine is 3 days away from 4 weeks in primary. Gonna transfer to a keg Sunday and let it carb the slow and steady way. What is everyone's fg on this? The original recipe is saying 1.010. Has everyone been hitting that low of a gravity? Last time I checked I was only around 1.016-18 I think. I did warm it up at that time and roused the yeast carefully. I think it may have gotten too cold.

Mine was a partial mash version, so both my OG and FG were higher than Revvy's recipe - but that was expected. My targets were 1.075 and 1.017, and I ended up hitting 1.078 and 1.014, respectively.

Apparently, mine will be a tad boozy.

 

[homebrewdad]

I couldn't wait any longer, so last night (after four weeks in bottles), I cracked open the first of these. My tasting notes follow.

Appearance - pours a rich golden color, a bit cloudy. About one finger's worth of densely packed off white head that really persists well throughout the glass. Chill haze is present thanks to my chilling issues. Bleh.

Smell - very sweet, fruity bouquet; floral and grassy hop scents are easily noticeable.

Taste - light, but surprisingly complex; nice grainy malt charater with serious spicy overtones - you'd almost swear that black pepper or other flavoring spices had been added. As the glass warms a bit, a little more malt sweetness becomes apparent. Some bitterness at the end of every sip, but not overwhelming. A hint of alcohol harshness is also noticeable at the end. Dryer than the aroma suggests.

Mouthfeel - More substantial than the color implies; drinkable, balanced. A bit of a carbonic bite; carbonation is definitly noticeable on the tongue, even halfway through the glass.

Overall - I'll be interested to see just how this stacks up against the original beer; my impression is that this one just feels "bigger". Right now, this is a good beer with nice potential, but I think that it needs a few weeks to fully mellow into the great beer than I think it can be.


Temps never got high on this one, so I'm not really worried about fusels; the fact is that this is an 8.4% ABV beer, and I'm thinking it's just green and boozy still. I'm hoping this is where the carbonic bite is also coming from - that it just needs time to mellow. If these issues calm down with some time, I could see myself keeping this beer on hand all the time. I plan to give it two weeks, then drink another bottle, then go from there.

 

[homebrewdad]

So last night, I consumed the "real deal" - a commercial bottle of Leffe Blonde (for research purposes).

Appearance - very slightly lighter than my brew. Extremely clear, which mine was not. Ah, well. Extremely similar head and retention.

Smell - holy cow, this was spot on! I had noticed how mine had just an extremely sweet scent to it... so does Leffe.

Taste - again, I was stunned at how close this was, all things considered. An almost identical spicy kick up front - this recipe definitely nailed that, as well as the grainy character. Biggest difference was that the "real" Leffe lacked the alcohol harshness I was detecting in my brew; hopefully, mine will mellow out. I detected a very slight fruity hint with a touch of sweetness... my own brew lacked this fruitiness. I'm again hoping that this may become apparent with age.

Mouthfeel - very similar, with a tad less bite than mine. Perhaps a touch thinner, as well.

Overall - a very drinkable beer with surprising complexity. Super kudos to Revvy, as this recipe almost perfectly replicates the commercial Leffe (and it might still get there).

This is going to be a long week and a half before I try another of mine. I have some very high hopes, though... I've seen what age can do for homebrew.

 

[duboman]

So I finally got around to brewing this as Leffe is a favorite of mine and after patiently awaiting its arrival I sampled a bottle this weekend after 10 days in the bottle. I know it's not ready but my questions are not about the fact that it's still young, more about color and attenuation so here goes:

The original recipe was for 5 gallons, using Beersmith I scaled the recipe to my batch size of 6.25 gallons and normal efficiency of 70% and here is what was brewed:

13lbs 7.5oz Pilsner 2 Row
1lb 5.6oz Munich
7.1oz Biscuit
4.5oz Melanoiden
14.4oz Table sugar
1oz Styrian FWH
1oz Styrian 60 min
.5oz Saaz 30 min
.5oz Saaz 15 min
2L starter WY1762 decanted

Est OG 1.070
Measured OG 1.068
Est FG 1.012
Measured FG 1.020
Actual Batch size 6.25G

Mashed at 152 for 60 minutes and batch sparged
Fermented 30 days at 62F

Est ABV 7.6%
Actual ABV 6.3%
Est SRM 5.7
EST IBU 34.1

SO here are my questions: Actual efficiency was a little over 67%, The IBU difference from original recipe is not a concern as its pretty close. The color on the first pour was considerably darker than what is listed and am curious if the scaled conversion was perhaps off and what malt I should consider reducing to get closer to the real thing?

Second is my attenuation and efficiency. I had no problems with the mash, hit all temps and maintained throughout and hit all my volumes exactly. I know my fermentation temp was a little lower than it should be so some of the flavor notes may be off a bit but of more concern is not hitting my FG. I thought at mashing lower I would have gotten a bit more out of it, is it the lower temp causing the yeast to drop out faster than it should have since its rated as a high flocculating yeast?. would a higher temp have lessened this?

I am planning on brewing this again soon and would like to pin down some of these issues to improve the next batch. While still young at only 10 days in the bottle, the beer had a pretty good head, decent clarity and taste was pretty similar to what I expected and know it will improve over the next month of conditioning. I always sample early so I can begin my note taking process and get a general feel of where things are heading.

Appreciate the input to my few questions, this was my first Belgian and first use of the yeast so I am trying to figure it out, thanks!

 

[homebrewdad]

I'll be interested to see what the pros say for you, duboman. My own mash temps got a tad low, and I ended up with a fuzz lower FG than predicted (which makes sense).

For the record, I did a partial mash version. My own color was a hair darker, but I chalked this up to the extract use.

 

[kramerwtmf]

Just took my first gravity reading after 4+ weeks I primary. It was way high about 1.024. The og came in a bit high, 1.073. I was wondering what possible causes would have contributed to the high fg.

 

[homebrewdad]

Just took my first gravity reading after 4+ weeks I primary. It was way high about 1.024. The og came in a bit high, 1.073. I was wondering what possible causes would have contributed to the high fg.

Did you do all grain? Partial mash?

Did your mash temps get high?

What about your fermentation temps?

 

[duboman]

So I was able to do a taster tester with a professional brewer friend of mine and we came up with a few things that answered my questions:

Color: WE determined that since I scaled my recipe up from 5 to 6.25 gallons BeerSmith made some adjustments in the specialty grains that went a little higher than they should have so we tinkered with the percentages and amounts and came up with a modified grain bill that looks like it will get me the correct SRM. Then we added in some additional base to get back the OG.

Attenuation: I fermented to cold for the yeast and caused it to drop earlier than it should have, I really should have been up around 68-70 and I was a steady 62-63 and even with rousing the primary I could not get it to go any further. I had a feeling this was the case so next time I plan on pitching around 64-65 and let it free rise through active fermentation and then, because my ambient is 66 I will use a brew belt to get the temp up to the 68-70 range as active begins to slow and maintain at that temp to keep the yeast happy and active as they clean things up.

@Homebrewdad, you said you did this as a PM so perhaps your darker color relates similarly and need to cut back a bit and then add back as base malt to maintain OG

I'm going to tackle this again in a few weeks so we'll see how it goes. We additionally determined that I actually got closer to a Goose Island Matilda clone than a Leffe, and that's some great beer as well!

 

[homebrewdad]

So I was able to do a taster tester with a professional brewer friend of mine and we came up with a few things that answered my questions:

Color: WE determined that since I scaled my recipe up from 5 to 6.25 gallons BeerSmith made some adjustments in the specialty grains that went a little higher than they should have so we tinkered with the percentages and amounts and came up with a modified grain bill that looks like it will get me the correct SRM. Then we added in some additional base to get back the OG.

Attenuation: I fermented to cold for the yeast and caused it to drop earlier than it should have, I really should have been up around 68-70 and I was a steady 62-63 and even with rousing the primary I could not get it to go any further. I had a feeling this was the case so next time I plan on pitching around 64-65 and let it free rise through active fermentation and then, because my ambient is 66 I will use a brew belt to get the temp up to the 68-70 range as active begins to slow and maintain at that temp to keep the yeast happy and active as they clean things up.

@Homebrewdad, you said you did this as a PM so perhaps your darker color relates similarly and need to cut back a bit and then add back as base malt to maintain OG

I'm going to tackle this again in a few weeks so we'll see how it goes. We additionally determined that I actually got closer to a Goose Island Matilda clone than a Leffe, and that's some great beer as well!

I wondered about the specialty grains for you. Thanks for letting us know.

I personally did not alter the grain bill any, aside from subbing out some DME for part of the base malt. I expect my darkness is probably due to carmelization of the extract during my boil, nothing else.

The ferm temp findings make sense. Belgians like things a bit warmer than many yeasts; this particular strain is supposed to do fine in the low to mid seventies, and I have read quite a few reports of people letting it get even warmer (with nice results). Mine hit 73 degrees (ambient temp of around 65), and the flavor profile seems quite good.

Yay for you that you still got good beer!

 

[duboman]

Yea, I'm pretty psyched, each bottle I try keeps getting better so I'm sitting on it now, the fact that it's really damn close to Matilda makes me even happier as that is truly another favorite of mine!

It's kinda fun to unexpectedly screw up a recipe and discover something great

 

[homebrewdad]

Yea, I'm pretty psyched, each bottle I try keeps getting better so I'm sitting on it now, the fact that it's really damn close to Matilda makes me even happier as that is truly another favorite of mine!

It's kinda fun to unexpectedly screw up a recipe and discover something great

Heh, now you know how the guy who discovered saran wrap felt.

 

[Revvy]

While I've been gathering parts for my keezer, I've started designing little graphics for my tap handles. I've designed just a simple little handle idea with a lamnated graphic for each beer. I'm fiddling with a way just to slip the little laminated graphics into the handles so I can easily change them. But I've made a little Icon that is 2.25" wide x 3" long.

Right now I'm doing the ones for the beers that are going to be regular house beers. This one is obviously one of them.

Here's the one for this beer.

 

[starman]

Revvy's UJ Keezer build thread?? Actually I just started kegging select batches myself, but a 10 month old Revvy Leffe I had last week tells me this beer is still a good one to bottle. Cool label though.

 

[homebrewdad]

Very nifty label. I'm cracking open another bottle tonight to see how seven weeks in bottles is. I get the feeling that I am very close...

 

[homebrewdad]

Just wanted to say that this bottle was a definite success. No bite, no alcohol harshness, much more maltiness and a hint of fruitiness. Still ever so slightly funky at the end, didn't have as clean of a finish as commercial Leffe... but a very nice brew, one I would be glad to keep around.

Could certainly feel the alcohol in it, even though I can't really taste it.

 

[thirstyutahn]

I'm serving this at my Belgian buddies bachelor party tonight. I may have snuck a pint or two already and I must say its very nice!

My fiance said its one of her favorites.

Ill let ya know how it goes over. Thanks

 

[Revvy]

I'm sparging as we speak. This is going to be the first beer on tap when my keezer is complete.

 

[Revvy]

I'm serving this at my Belgian buddies bachelor party tonight. I may have snuck a pint or two already and I must say its very nice!

My fiance said its one of her favorites.

Ill let ya know how it goes over. Thanks

Gee, real Belgians? I'm nervous now.

 

[homebrewdad]

I'm sparging as we speak. This is going to be the first beer on tap when my keezer is complete.

Dude, I'm jealous. I want to brew so bad it hurts.

thirstyutahn - be sure to tell us how the beer is received!

 

[homebrewdad]

Gee, real Belgians? I'm nervous now.

Heh, I was wondering how he/they would like it.

 

[thirstyutahn]

It should be interesting. There will be 2 Belgians, 2-3 homebrewers, quite a few craft beer drinkers, and quite a few bmc drinkers. I'm hoping to win them all over with this beer .

Ill report back tomorrow sometime.

 

[jmzcustomz]

Omg I have not read all of the pages and comments but have to say that is one of the BEST legal disclaimers ever! Oh and thanks for the recipe I'm going to read the comments and possibly tackle this soon.

 

[thirstyutahn]

Alright well despite it getting hazy due to having to move it to the location it tasted awesome! It only bothered me and I'm the only one who knew because we were drinking out of solo cups haha. It was crystal clear before I moved it though.

The Belgians raved about it and I even had the bmc crowd asking me why the heck I wasn't selling it. A couple people actually hunted me down and grilled me, asking if I really brewed it hahaha. They said "this doesn't taste like homebrew man....this is a serious craft beer!" Not a single person didn't like it or didn't go back for more....annnd more .

So I think it's safe to say it was well received! Props to you sir on a great recipe!

 

[homebrewdad]

Alright well despite it getting hazy due to having to move it to the location it tasted awesome! It only bothered me and I'm the only one who knew because we were drinking out of solo cups haha. It was crystal clear before I moved it though.

The Belgians raved about it and I even had the bmc crowd asking me why the heck I wasn't selling it. A couple people actually hunted me down and grilled me, asking if I really brewed it hahaha. They said "this doesn't taste like homebrew man....this is a serious craft beer!" Not a single person didn't like it or didn't go back for more....annnd more .

So I think it's safe to say it was well received! Props to you sir on a great recipe!

Awesome report, man. Very cool that the Belgians enjoyed it. Thanks for sharing!

 

[homebrewdad]

Ladies and gentlemen, the day has arrived.

Tonight, I cracked open another bottle of this batch, and all I can say is - WOW!

The harshness, the funkiness are gone. The spiciness is a little more subdued; suddenly, the sweetness and fruitiness are very much evident... but the finish is slightly dry, which really makes you want to take another sip.

It is amazing how this beer has dramatically changed while aging. I have to wonder why there is a contingent on this forum who rolls their eyes at those who advocate patience and aging.

It may be ever so slightly different from the commercial beer, but that is not a bad thing by any stretch - this is definitely an excellent beer. It is time to label and start sharing.

I am so proud of how this has turned out, and am very appreciative to Revvy for researching this and then being kind enough to share this recipe. I will definitely keep this quality beer on hand.

If you care to read, I compiled my tasting notes on my blog.

 

[starman]

What's this? (Hint: The answer is not a retired safety bollard from The Hellen Keller School of Driving)



That's right, the bureau of pipeline management has dedicated a sanke exclusively for Revvy Leffe fermentation.

 

[starman]

Got cocky and failed to consider the combined impact of a new strike water thermometer and thermal mass of extra grain/water of 10g. This batch sat at 163 for 30 mins.... hope I don't need a fork to rack it over in a month!

 

[Mermaid]

I'm finally going to get around to brewing this as soon as it friggin cools OFF here in the midwest (the thought of standing over an open kettle in 91 degree heat sorta freaks me out).

Anyone try this with the Wyeast 1388 (Duvel) strain? I'm diggin the Maredsous blond and.. yes I know it wouldn't be Leffe, but I'm just curious if anyone tried Revvy's recipe with other yeast strains? It seems like a solid Belgian blond recipe, with residual sweetness which might lend itself to experimentation with different yeasts.

 

[homebrewdad]

I'm finally going to get around to brewing this as soon as it friggin cools OFF here in the midwest (the thought of standing over an open kettle in 91 degree heat sorta freaks me out).

Anyone try this with the Wyeast 1388 (Duvel) strain? I'm diggin the Maredsous blond and.. yes I know it wouldn't be Leffe, but I'm just curious if anyone tried Revvy's recipe with other yeast strains? It seems like a solid Belgian blond recipe, with residual sweetness which might lend itself to experimentation with different yeasts.

It seems like there have been posts about this earlier in the thread - I bet it would lend itself to this well.

 

[starman]

I'm finally going to get around to brewing this as soon as it friggin cools OFF here in the midwest (the thought of standing over an open kettle in 91 degree heat sorta freaks me out).

Anyone try this with the Wyeast 1388 (Duvel) strain? I'm diggin the Maredsous blond and.. yes I know it wouldn't be Leffe, but I'm just curious if anyone tried Revvy's recipe with other yeast strains? It seems like a solid Belgian blond recipe, with residual sweetness which might lend itself to experimentation with different yeasts.

This is a great grain bill so you would probably have success with any Belgian strain. I've done it a handful of times with 3787 westmalle? on the cooler side which adds a slight fruitiness and a bit more wang. The end result isnt a mirror of Leffe but its very good. The wife still prefers 530 @ 66-68 ambient though.