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Leffe Blonde Clone v2

233.55 calories 25.88 g
Beer Stats
Method: Extract
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 2 gallons
Pre Boil Gravity: 1.174 (recipe based estimate)
Efficiency: 50% (steeping grains only)
Source: David Nagle
Rating:
41

Calories: (Per )
Carbs: (Per )
Created Wednesday September 25th 2013
1.070
1.020
6.47%
10.91
5.93
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Dry Malt Extract - Extra Light7 lb Dry Malt Extract - Extra Light 42 2.5 78.9%
10 oz Belgian Candi Sugar - Clear/Blond10 oz Belgian Candi Sugar - Clear/Blond 38 0 7%
6 oz Maltodextrin6 oz Maltodextrin 39 0 4.2%
8 lb / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
4 oz Belgian - Biscuit4 oz Biscuit 35 23 2.8%
4 oz Belgian - Aromatic4 oz Aromatic 33 38 2.8%
4 oz German - Munich Light4 oz Munich Light 37 6 2.8%
2 oz Canadian - Honey Malt2 oz Honey Malt 37 25 1.4%
0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Centennial0.75 oz Centennial Hops Pellet 10 Boil 60 min 9.36 60%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 15 min 1.55 40%
1.25 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp irish moss Fining Boil 15 min.
4 oz corn sugar 1/2 cup Other Bottling --
2.50 oz belgian candi 1/3 cup Other Bottling --
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
65 - 85 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Target batch size 5 20  
Grain absorption losses (steep / mash) -0.11 -0.4  
Boil water added to kettle 1.37 5.5  
Volume increase from sugar/extract (early additions) 0.63 2.5  
Starting boil volume 2 8  
Boil off losses -1.5 -6  
Hops absorption losses -0.05 -0.2  
Top off amount 4.55 18.2  
Total: 6.03 24.1
 
Notes

Heat 1 gal. water to 155 degrees F Add Grains
Heat and steep at 150 degrees F for 30 minutes.
Sparge the grains with 1/2 gal. of 150 deg F water.
Bring to boil, remove from heat and add additional ingredients at specified times.
Remove. chill. strain into fermenter
Add water to 5 1/8 gallons(19.5 liters)
When wort is below 75 degs F pitch yeast
Ferment for 7 days in primary, rack to secondary for 3 weeks, until all fermentation is complete.
1/2 cup corn sugar and 1/3 cup belgian clear candi sugar in 2 cups water, boil for 10 mins. let prime at 70 degrees F for 5 weeks until carbonated

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  • Last Updated: 2015-07-25 16:15 UTC