Aaron's Leffe Clone

PRIOR to BREW DAY

• Attach torpedo buoy with filter attachment to fermentation keg
  
• Sanitize fermentation keg
  
• Attach torpedo buoy with filter attachment to serving keg
  
• Fill serving keg 99.99% full with Starsan (tip and inject Starsan
  until water escapes from gas QD)
  
• Collect RO water needed for brew day
  
• Mill grains
  
  

  Yeast Starter
  

• None. Use dry yeast.
  
  

  PREHEAT MASH TUN
  

• Heat 5 gallons of brewing liquor to 180-degrees in HLT
  
• Transfer 2 gallons of 180-degree water to the MLT
  
• Close lid and let sit for 10 minutes
  
• During this time, add remaining brewing liquor to HLT and heat to 158-degrees
  
• Return the 2 gallons from the MLT back into the HLT (so the HLT now contains the full amount of brewing liquor)
  
• Continue heating HLT until it reaches 158-degrees
  
• Recirculate HLT water through HERMS pump, HERMS coil, back into HLT for 5 or so minutes to stabilize the loop
  
  

  MASH
  

• Transfer strike water from HLT to MLT
  
• Add mash salts/acid
  
• Dough in and stir
  
• Start HERMS recirculation
  
• Add a drop or two of lactic acid to sparge water
  
  

  BOIL
  

• Add kettle salts
  
• Boil timer settings: nE=3, AD=10, T1=60, T2=15, T3=10
  
• Use stainless/tubular hop spider to contain hop residue
  
• Add table sugar at 10 minutes left in boil
  
• When there are 10 minutes left in the boil sanitize Tilt hydrometer
  
• When fermentation keg is around 1/3 full, add Fermcap-S drops
  
• Start pitching yeast progressively while wort level is low
  
• Pitch dry yeast directly onto wort (no need to oxygenate when using dry yeast)
  
• When filling is complete, put sanitized Tilt hydrometer into fermenter
  
  STC-1000 settings:
  SP0=64, DH0=48
  SP1=64, DH1=72
  SP2=72, DH2=0
  
  

  FERMENTATION
  

• Use an OPEN FERMENT to maximize esters
  
• Remove blowoff valve from fermentation keg
  
• LOOSELY cover the fermenter to reduce possibility of spoiling organisms from falling in.
  
• Pitch at 63 degrees
  
• Ferment at 64 degrees for 2 days
  
• On morning of day 3, add an airlock
  
• Ramp to 72 degrees over 3 days
  
• Keep at 72 degrees until fermentation is complete
  
  

  CONDITIONING
  

• Cold crash beer for 2-3 days at 32-35 degrees
  
  

  PACKAGING
  

• Pressurize serving keg to 9 psi
  
• Do a closed-loop/pressurized transfer to serving keg
  
• Set keezer pressure to 18 psi of CO2 to 2.9 volumes of CO2 at 43 degrees (F)
  
• Age for an additional 2-4 weeks for flavors to meld and mature
  
  

  References
  

  https://brewmybeer.online/clone-recipe-leffe-blonde/