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Leffe Brune Clone bexpress

187 calories 13 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 90 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 25.8 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 187 calories (Per 330ml)
Carbs: 13 g (Per 330ml)
Created: Thursday May 17th 2018
1.062
1.006
7.3%
33.2
19.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 kg Belgian - Pilsner3.3 kg Pilsner 37 1.6 59%
1.10 kg Barrett Burston - Vienna Malt1.1 kg Vienna Malt 35 4.3 19.7%
0.30 kg Invert Sugar Syrup0.3 kg Invert Sugar Syrup - (late boil kettle addition) 36 1 5.4%
0.25 kg Viking - Cara Plus 100.25 kg Cara Plus 10 35 5.1 4.5%
0.20 kg Joe White - Dark Crystal Malt0.2 kg Dark Crystal Malt 34.5 85 3.6%
0.13 kg Simpsons - Brown Malt0.13 kg Brown Malt 32 187.93 2.3%
0.13 kg Weyermann - Special W0.13 kg Special W 33.6 115 2.3%
0.10 kg Barrett Burston - Munich Malt0.1 kg Munich Malt 35 7.7 1.8%
0.08 kg German - Carafa III0.08 kg Carafa III 32 535 1.4%
5.59 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g East Kent Goldings45 g East Kent Goldings Hops Pellet 5.4 Boil 60 min 27.31 60%
20 g Saaz20 g Saaz Hops Pellet 2.9 Whirlpool 20 min 1.32 26.7%
10 g Fuggles10 g Fuggles Hops Pellet 4.1 Boil 60 min 4.61 13.3%
75 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.30 g Gypsum Water Agt Mash 1 hr.
1 ml Hydrochloric acid Water Agt Mash 1 hr.
1 g sodium metabisulfate Water Agt Mash 1 hr.
2 g brewtan B Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
88%
Flocculation:
Medium
Optimum Temp:
17 - 25 °C
Starter:
Yes
Fermentation Temp:
24 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 335 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3 Volumes
 
Target Water Profile
Cardinia WTP
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 0 0 50 0 32
Water filtered and boiled first
5.5g CaCl2 and 3.3g CaSO4 added to mash water
1.5ml HCL added to mash to lower ph
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L Strike 147.2f to hit 147.2f Infusion -- 64 °C 45 min
2.8 L Boiling to hit 158f Infusion -- 70 °C 20 min
5.2 L Boiling to hit 168f Infusion -- 77 °C 2 min
Starting Mash Thickness: 3.1 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 16.4
Mash volume with grains 19.9
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 20.5 L) 15.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.7 L) 25.8
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 22.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 22
Total: 32  
Equipment Profile Used: System Default
 
Notes

Invert sugar added after high krausen day 2 ish OG target 1059
This beer tastes even better after 7-8 months in bottle

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  • Last Updated: 2024-09-13 04:15 UTC