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

[omahabrew]

I have always used dry yeast and feel most comfortable with that so far. I have some safebrew S-33 on hand. Could I use that with good results?

 

[moophone]

Making a 2L WLP530 starter now. Going to brew this on the weekend!

 

[Revvy]

I have always used dry yeast and feel most comfortable with that so far. I have some safebrew S-33 on hand. Could I use that with good results?

Don't know about that one, though the Fermentis pdf says it can be used in Trappist type beers, so I don't see why not.

T-58 would work (I think I even did it with it years ago) and WB-06 might be interesting, though I'm assuming it would make for a cloudy beer.

Give it a try and report back, that way we add to the knowledge base, by having the guts to try something no one else has.

 

[moophone]

Slightly exceeded my usual efficiency (based off older 2-row at 70% and hit 1.070. Nice Kraussen forming after 12hrs. I didn't use a blowoff, but I did put it in the tub just in case Hopefully it hasn't exploded all over my bathroom when I get home!!

subbed willamette as bittering, but shouldn't matter at all.

I'll check back in, after 30 days!! Super excited for this one.

Making a 2L WLP530 starter now. Going to brew this on the weekend!

 

[brew_darrymore]

Slightly exceeded my usual efficiency (based off older 2-row at 70% and hit 1.070. Nice Kraussen forming after 12hrs. I didn't use a blowoff, but I did put it in the tub just in case Hopefully it hasn't exploded all over my bathroom when I get home!!

subbed willamette as bittering, but shouldn't matter at all.

I'll check back in, after 30 days!! Super excited for this one.

Good idea to keep it in the tub. I brewed this twice and had a blowoff twice. The WLP530 is a beast!

 

[moophone]

spoke too soon. asked my wife to look at it 2 hours ago, no sign of airlock activity, lid wasnt swelling, pushing on lid = nothing in airlock

2 hrs later, and I come home to a full airlock with a bit leaking out over the sides (!)

I opened the lid a bit on one side, will leave it like that for a while.

How long does this rigorous part of the fermentation usually last, where its safe again?

 

[brew_darrymore]

I had a blowoff between day 2 and 3. I think it lasted for around 24 hours. After day 3 I put the airlock back.

 

[flokason]

I'm brewing this recipe this weekend.

Are people generally doing this with 158 F mash? Is FG still going down to 1.010?
That is uncomfortably high. I might chicken down to about 155 F

I will be using the recipe (LHBS was out of styrian goldings) with Magnum instead of Styrian goldings, just to get clean bitterness and I will use Wyeast 3711, as I do have a really healthy yeast cake that I will use. Since I'm making a 20 gallon batch, it's really nice to have a direct pitch quantity of the yeast.

My plan is to make this recipe again later with WLP530

EDIT:
I will go out of my comfort zone and mash at 158 F
I trust you Revvy

 

[flokason]

20 gallon of this is now fermenting with wyeast 3711

I mashed at 158F

Will report how this turns out

 

[ChuckS1]

So my batch is starting week 4 in primary this coming Sunday and is currently at 70 degrees. Should I ramp the temp up to 72 for the last week?

 

[ReverendBrown]

I brewed a 19L batch a little while back, and I'm just now able to start popping the caps off and enjoy. Wow! Your recipe is exactly what I was hoping for. Thanks!

 

[flokason]

20 gallon of this is now fermenting with wyeast 3711

I mashed at 158F

Will report how this turns out

2 Weeks later and the Gravity is down to 1.007.

 

[RomanRider]

I brewed this following the OP recipe but rounding everything up for easier measurements. Mashed at 158. I haven't advanced to liquid yeast / starters yet so I used Danstar Abbaye dry yeast. Tried keeping it on the cool side with my warming blanket set around 67* F and never got vigorous fermentation, just a few slow airlock bubbles around day 2. I'm trying to be patient, tested it recently after 3+ weeks in primary and it's only down to 1.020. I am anxious to keg this so I ramped the blanket temp up to 72 over the last few days so I'll check it again this week & I'm hoping it drops a bit lower. Samples taste good though!

 

[GurraG]

Brewed this a couple of weeks ago. The fermentation was very vigorous, so today at bottling I was very dissapointed to find that the apparent attenuation was only 70%. After a bit of reading I found that it is not unheard of that wlp530 gets stuck unless you let it finish at elevated temperatures. Well, the hydrometer sample tasted nice and very Leffe like but a bit sweet as you might expect. This will be a lesson in yeast management, and I'm sure I'll brew this recipe again.

 

[moophone]

Just bottled after about 5 weeks. Smells great it taste isn't all that pleasant. It's really green. How long does this take to condition and mature in the leg? I'll sample each week but I'm thinking this will need four weeks of cold conditioning ?

 

[flokason]

Can confirm this is good with 3711.

 

[manisfive]

Tasting notes?

 

[ChuckS1]

Just tried my second bottle after 4 weeks in primary and 4 weeks in the bottle. Best batch in my 6 months of brewing, after Centennial Blonde. I can taste lots of clove with a little residual sweetness. No harsh alcohol taste that I had when I tried it last week after three weeks in e bottle. Looking forward to it getting better in the coming weeks. Better than the hefeweizen I got at the Blue and Gray brewpub in Fredericksburg, if I say so myself.

 

[RodrigoEick]

Hi guys, I have this Revvy Blonde on the fermenter for 2 weeks now, ready to cold crash and keg it.

Are you guys using gelatin to fine it? Will that take off some of the flavor?

Thanks

 

[grantwomack]

I've just finished brewing, kegging and conditioning this recipe. It is a great tasting beer! My batch only tastes a tiny bit like Leffe Blonde (and the Belgian Yeast gives a vaguely similar scent), but not to worry. It will still go down a treat!

I'm going to try clarifying it with gelatine over the next few days, see if that helps remove some of the haze.

Next time I make a similar recipe, I may try adding ~20% wheat malt, as I think this is what gives Leffe beers a characteristic Belgian taste.

 

[RodrigoEick]

Kegged this recipe today. Cold crashed for 2 days and fined with gelatin for more 2.

Very clear, not crystal clear, but very delicious!

Friends loved. Not always we can enjoy a nice home brew Belgium blonde here in China

Thanks OP for he amazing recipe!!

 

[secondbase]

Just made this beer again using 3522 Belgian Ardennes this time. It's only been in bottles a couple weeks, but the clarity is great and the flavor is very good. Great base recipe to use with a Belgian yeast of your choice!

 

[illomenbrewery]

Does this look about right for a 10 Gall version of the recipe? I am also using 3SRM Belgian 2 row. I am trying to split the wort into 2 fermenters, 1 as an original and the second racking with fruit in the secondary.

Type: All Grain
Batch Size: 10.00 gal
Boil Size: 12.68 gal
Boil Time: 90 min
End of Boil Vol: 11.18 gal
Final Bottling Vol: 9.25 gal
Fermentation: Ale, Two Stage
Date: 10 Oct 2014
Brewer: ILL Omen Brewery
Asst Brewer:
Equipment: Ill Omen Brew Equip
Efficiency: 70.00 %
Est Mash Efficiency: 75.8 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
22 lbs 3.2 oz Pale Malt (2 Row) Bel (3.0 SRM) Grain 1 88.4 %
15.2 oz Munich Malt (9.0 SRM) Grain 2 3.8 %
5.0 oz Biscuit Malt (23.0 SRM) Grain 3 1.2 %
3.3 oz Melanoiden Malt (20.0 SRM) Grain 4 0.8 %
2.69 oz Styrian Goldings [5.40 %] - Boil 60.0 min Hop 5 24.0 IBUs
1.40 oz Saaz [4.00 %] - Boil 30.0 min Hop 6 6.5 IBUs
1 lbs 7.2 oz Sugar, Table (Sucrose) [Boil for 15 min](1.0 SRM) Sugar 7 5.8 %
2.0 pkg Trappist High Gravity (Wyeast Labs #3787) [124.21 ml] Yeast 8 -
Gravity, Alcohol Content and Color

Est Original Gravity: 1.068 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 7.3 %
Bitterness: 30.4 IBUs
Est Color: 6.3 SRM
Measured Original Gravity: 0.000 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: -75.8 %
Calories: 34.4 kcal/12oz
Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge
Sparge Water: 8.12 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Total Grain Weight: 25 lbs 1.8 oz
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 29.58 qt of water at 163.7 F 152.0 F 60 min

Sparge: Batch sparge with 2 steps (1.78gal, 6.34gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

 

[oceanic_brew]

I've been making this for a while now, I've tried several others and this one is the best so far. Once I accidentally mixed up the hop additions and actually enjoyed the beer more so that's what I've done ever since.

Thanks for the recipe

 

[Revvy]

I've been making this for a while now, I've tried several others and this one is the best so far. Once I accidentally mixed up the hop additions and actually enjoyed the beer more so that's what I've done ever since.

Thanks for the recipe

So share your mixed up hopping schedule.

 

[oceanic_brew]

Revvy, simply just tossed in the wrong hops at the wrong time.


1.36 oz Styrian Goldings [5.40 %] (30 min) Hops 23.4 IBU

0.71 oz Saaz [4.00 %] (60 min) Hops 7.0 IBU

I know this would change the bitterness and hop flavor up quite a bit and there are more factors in why this arrangement works better for me than the original recipe but this makes a nice brew as well.

 

[oceanic_brew]

Revvy, I used this recipe as a base to make a pumpkin ale in September of last year. A handful of people said it was the best beer I've ever made. I'm gonna make it again this year.

With your permission I'm planning on posting the recipe and my procedure with the pumpkin and spice, acknowledging that it's yours of course. if really was an amazing base beer for the pumpkin style.

 

[Revvy]

Love to see what you did. I'm doing a pumpkin this coming week. Never thought of using this recipe as a base though.

 

[stever1000]

I'm still an extract brewer, is there an extract w/ mini-mash recipe that turned out well?

 

[slym2none]

I'm still an extract brewer, is there an extract w/ mini-mash recipe that turned out well?

Just replace the two-row with either 7.5 pounds of LME or 6 pounds of DME. Mini-mash the rest of the grains and go on with the recipe, I'd say.