Leffe Blonde - Beer Recipe - Brewer's Friend

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Leffe Blonde

178 calories 17.4 g 330 ml
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Beer Stats
Method: Extract
Style: Belgian Blond Ale
Boil Time: 32 min
Batch Size: 11 liters (fermentor volume)
Pre Boil Size: 6 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 63% (steeping grains only)
Source: Zabs
Calories: 178 calories (Per 330ml)
Carbs: 17.4 g (Per 330ml)
Created: Saturday July 25th 2015
1.058
1.013
5.9%
27.2
5.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.13 kg Liquid Malt Extract - Pilsen1.125 kg Liquid Malt Extract - Pilsen - (late boil kettle addition) 35 2 49.6%
0.09 kg Corn Sugar - Dextrose0.093 kg Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 4.1%
0.38 kg Liquid Malt Extract - Extra Light0.375 kg Liquid Malt Extract - Extra Light 37 2.5 16.5%
0.05 kg Maltodextrin0.05 kg Maltodextrin - (late boil kettle addition) 39 0 2.2%
0.11 kg Honey0.107 kg Honey - (late boil kettle addition) 42 2 4.7%
1.75 kg / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.10 kg American - Carapils (Dextrine Malt)0.1 kg Carapils (Dextrine Malt) 33 1.8 4.4%
0.05 kg German - Melanoidin0.05 kg Melanoidin 37 25 2.2%
0.10 kg United Kingdom - Munich0.1 kg Munich 37 6 4.4%
0.07 kg Belgian - Biscuit0.07 kg Biscuit 35 23 3.1%
0.10 kg American - Wheat0.1 kg Wheat 38 1.8 4.4%
0.10 kg Belgian - Pale Ale0.1 kg Pale Ale 38 3.4 4.4%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Styrian Goldings20 g Styrian Goldings Hops Pellet 5.5 Boil 32 min 18.63 40%
15 g Styrian Goldings15 g Styrian Goldings Hops Pellet 5.5 Boil 15 min 6.17 30%
15 g Saaz15 g Saaz Hops Pellet 3.5 Boil 5 min 2.39 30%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Yeast Nutrient Other Boil 5 min.
2 g Sweet Orange Peel Flavor Boil 5 min.
 
Yeast
Fermentis - Safbrew - Abbaye Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 118 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 13.6 L) 6.3
Mash volume with grains (equipment estimates 13.6 L) 6.6
Grain absorption losses (steeping) -0.5
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 13.3 L) 6
Volume increase from sugar/extract (late additions) 1
Boil off losses -3
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume 11
Going into fermentor 11
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 6.3  
Equipment Profile Used: System Default
 
Notes

Recipe adjusted for bottling i.e. OG left 5 points below required to allow for extra provided by bottling sugar. Same applies to ABV - adjusted for extra 0.5% at bottling.

Briess Pils malt used but Extra Lite shown in recipe for higher PPG.

Minimash with 0.375kg of LME at 67 degrees for 45 mins. This high mash temp is to get mouthfeel be retaining some of the low temp sugars. Check OG after mash. Mash OG 1 point below.

2 + 1 litre ice and some chilled water required to quick chill wort.

Aerate wort with air stone for 10 minutes. Yeast enzyme in boil.

Overfilled fermenter by 0.5L and missed 1062OG.

Fresh pack of Abbaye Yeast used. Pitched at 16-17c on 30 August. Kept low for 2-3 days and then allowed to increase to 19c and then moved to warmer kitchen after 6-7 days.

Racked to secondary on 9 September.

Bottled 19 September 2015.

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  • Last Updated: 2016-01-03 06:44 UTC