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Leffe Clone

214 calories 20.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 4.3 gallons (fermentor volume)
Pre Boil Size: 6.63 gallons
Post Boil Size: 5.56 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 61% (brew house)
Hop Utilization: 99%
Calories: 214 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)
Created: Sunday September 14th 2025
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New Moon

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OG: 1.057 FG: 1.012 ABV: 5.9% IBU: 22

1.065
1.014
6.7%
25.0
5.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Dingemans - Belgian Pilsner Malt7 lb Belgian Pilsner Malt 37 1.6 58.3%
2 lb BE - Pale Ale2 lb Pale Ale 38 3.4 16.7%
2 lb Torrified Wheat2 lb Torrified Wheat 36 2 16.7%
1 lb US - Blonde1 lb Blonde 32 6.47 8.3%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz East Kent Goldings0.75 oz East Kent Goldings Hops Pellet 6.4 Boil 60 min 20.14 71.4%
0.30 oz East Kent Goldings0.3 oz East Kent Goldings Hops Pellet 6.4 Boil 20 min 4.88 28.6%
1.05 oz / $ 0.00
 
Yeast
White Labs - Belgian Golden Ale Yeast WLP570
Amount:
1 Each
Cost:
Attenuation (avg):
75.5%
Flocculation:
Low
Optimum Temp:
68 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 91 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.26 gal Fly Sparge 150 °F 150 °F 50 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.81 19.3  
Mash volume with grains 5.69 22.8  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 2.56 g | 10.3 qt) 3.35 13.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 5.84 g | 23.4 qt) 6.63 26.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 4.3 g | 17.2 qt) 5.56 22.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.56 g | 22.2 qt) 4.3 17.2  
Total: 8.17 32.7
Equipment Profile Used: System Default
 
Notes

From Candi Syrup Inc
https://www.candisyrup.com/uploads/6/0/3/5/6035776/leffe_blonde_-_040.pdf

"90 minute boil. Chill to 65F and pitch yeast. Oxygenate for 60 seconds. Ramp primary 5 days up to 75F until reaching a
terminal gravity 1.013. Rack to secondary 50F for 2 weeks. Bottle prime with Simplicity at a rate of 32g/gallon. Ready in
4 weeks. Best after 6 weeks. Store very cool (< 50F) is storing longer than 2 months. (Belgian Pale’s are not a long term storage ale)"

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  • Last Updated: 2025-09-14 17:19 UTC