Leffe Brun - Beer Recipe - Brewer's Friend

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Leffe Brun

175 calories 13.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 75 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 20.23 liters
Post Boil Size: 13 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 175 calories (Per 330ml)
Carbs: 13.8 g (Per 330ml)
Created: Sunday January 1st 2023
1.058
1.008
6.5%
20.7
67.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2,470 g Viking - Pilsner Malt2470 g Pilsner Malt 37 3.57 72.5%
250 g German - Melanoidin250 g Melanoidin 37 65.22 7.3%
220 g Viking - Caramel 300220 g Caramel 300 35 405.19 6.5%
60 g Simpsons - Chocolate Malt60 g Chocolate Malt 31.7 1183.34 1.8%
60 g Viking - Cookie Malt60 g Cookie Malt 37 66.28 1.8%
68 g Viking - Carabody68 g Carabody 10 5.6 2%
280 g Belgian Candi Sugar - Dark (275L)280 g Belgian Candi Sugar - Dark (275L) 38 732.36 8.2%
3,408 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
11 g Hopsteiner - Styrian Golding11 g Styrian Golding Hops Pellet 5.5 Boil at 100 °C 60 min 13.27 40.7%
6 g Saaz6 g Saaz Hops Pellet 3.5 Boil at 100 °C 60 min 4.6 22.2%
10 g Saaz10 g Saaz Hops Pellet 3.5 Boil at 100 °C 10 min 2.78 37%
27 g / $ 0.00
 
Yeast
Fermentis - SafAle BE-256
Amount:
5.70 Grams
Cost:
Attenuation (custom):
84%
Flocculation:
Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 65 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 60 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 11.4
Mash volume with grains 13.5
Grain absorption losses -3.1
Remaining sparge water volume (equipment estimates 12.7 L) 12.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 20.3 L) 20.2
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 13
Going into fermentor 13
Total: 24.1  
Equipment Profile Used: System Default
 
Notes


my ebc is high here because I dont know how dark I will get the sugar

prob need starter(could be a good test for making starters as it only needs a bit)

Should be 60 ebc

Maybe need bit longer boil time.(IM happy at 75)caramel a bit

needs to be 6.5 and dark


41c 15 mins Acid
52c 15 mins Pro(mb bit less like 12)Dont want too clear
63c 20 mins B
68c 40 mins A(mb15/45 need sweetness)
77c 15 mins MO


Went well got 1060eff
melting sugar was dangerous, avoid in future
maybe leave to cool bit longer in whirlpool to let everything settle to bottom
starter showed first tiny bubbles at top about 24 hours.

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  • Last Updated: 2025-04-22 19:57 UTC