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Leffe Blond Clone

202 calories 16.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 16 gallons (fermentor volume)
Pre Boil Size: 22 gallons
Post Boil Size: 16 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 80% (brew house)
Source: John travers
Calories: 202 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
Created: Tuesday December 30th 2025
1.062
1.009
6.9%
24.4
4.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
26 lb Canadian - Pale 2-Row26 lb Pale 2-Row 36 1.75 76.5%
2 lb Munich2 lb Munich 37 6 5.9%
1 lb Canada Malting - WHITE WHEAT MALT1 lb WHITE WHEAT MALT 38.1 3.5 2.9%
2 lb Candi Syrup - Belgian Candi Syrup - Clear (0L)2 lb Belgian Candi Syrup - Clear (0L) 32 0 5.9%
2 lb American - Vienna2 lb Vienna 35 4 5.9%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 2.9%
34 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Hallertau Mittelfruh4 oz Hallertau Mittelfruh Hops Pellet 3.1 Boil 60 min 15.44 40%
3 oz Saaz3 oz Saaz Hops Pellet 2 Boil 30 min 5.74 30%
2 oz Saaz2 oz Saaz Hops Pellet 2 Boil 10 min 1.81 20%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.1 Boil 10 min 1.4 10%
10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden Tablets Water Agt Boil 15 min.
6 ml Lactic acid Water Agt Mash 1 hr.
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
1 ml Lactic acid Water Agt Sparge 1 hr.
6 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
5 g Gypsum Water Agt Sparge 1 hr.
 
Yeast
White Labs - Belgian Ale Yeast WLP550
Amount:
1.45 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 921 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 26.87 psi       Temp: 68 °F       CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
84.2 1 3 88.9 78.2 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Protein Rest Infusion -- 122 °F 15 min
11.5 gal Infusion -- 151 °F 60 min
9.5 gal Sparge -- 170 °F 30 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 17.88 gal (71.5 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 5.88 gal (23.5 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 16.56 gal (66.24 qt). Suggest reducing strike water volume to 9.44 gal (37.76 qt) and adding 4.56 gal (18.24 qt) sparge/top-off. 14 56  
Strike water volume at mash thickness of 1.75 qt/lb 14 56  
Mash volume with grains 16.56 66.2  
Grain absorption losses -4 -16  
Remaining sparge water volume (equipment estimates 7.95 g | 31.8 qt) 12.07 48.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.18 0.7  
Pre boil volume (equipment estimates 17.88 g | 71.5 qt) 22 88  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.38 -1.5  
Post boil Volume 16 64  
Going into fermentor 16 64  
Total: 26.07 104.3
Equipment Profile Used: System Default
 
Notes

try stirrer much less, turn on a few times during mash. if stirring then call. is -4 in mash. if 151.

fermentation - start 68. raise ferment temp to 71 on day 4-12. reduce to 60 to day 12, crash to 40. farm yeast.

Here is the updated, complete summary including the specific gram additions for your salts.

1. Water Chemistry Plan (Victoria Water Profile)


Target: Balanced Profile (~75ppm Ca, ~75ppm Cl, ~75ppm SO4).

  • Base Water: Pure Victoria tap water. (No Baking Soda, No Chalk).

    The Salt Additions:

  • Mash Tun (12 Gallons):
  • Calcium Chloride: 8 grams
  • Gypsum: 6 grams

  • Sparge / HLT (9.5 Gallons):
  • Calcium Chloride: 6 grams
  • Gypsum: 5 grams

    (Note: This provides the perfect level of Calcium (~75ppm) for yeast health without creating "mineral" off-flavors.)

    2. The Mash (Step Mash Process)


  • Step 1: Dough-In at 122°F (Protein Rest)
  • Dissolve the Mash Salts (8g CaCl + 6g Gypsum) in water.
  • Mix in grains.
  • Wait 10 minutes.
  • Measure pH: Pull a sample, COOL it to ~68°F, then measure.
  • Adjust pH: Target 5.2 – 5.4.
  • Action: Start with 3 ml of Lactic Acid. Re-test. You will likely need 4–6 ml total.

  • Step 2: Raise temp to 151°F for 60 mins.
  • Step 3: Mash Out / Sparge at 170°F.

    3. The Sparge Water Prep


  • Volume: 9.5 Gallons in HLT.
  • Additions: Add the Sparge Salts (6g CaCl + 5g Gypsum).
  • Acidify: Add Lactic Acid immediately to the water.
  • Measure pH: Adjust water until it reads 5.5 – 5.8.

    4. The Yeast Strategy (Harvest & Pitch)


  • Harvest (Next Week): Save 2 cups (500ml) of thick white slurry from your current batch.
  • Starter (24-48 hrs before brew):
  • Water: 3 Liters.
  • DME: 300g (Target Gravity 1.037).
  • Pitch: Add the 2 cups of harvested slurry.


  • Brew Day: Pitch the entire 3L starter into the 16-gallon batch.

    5. Current Fermentation Schedule (For Reference)


  • Now: Hold at 71°F.
  • Day 10: Verify gravity (~1.009).
  • Day 11: Dump trub -> Harvest yeast.
  • Day 12: Cold Crash to 35°F (under CO2 pressure).
  • Day 14: Keg.
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  • Last Updated: 2026-01-22 16:55 UTC