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Leffe Blond clone

196 calories 18.2 g 330 ml
Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Revvy:
Calories: 196 calories (Per 330ml)
Carbs: 18.2 g (Per 330ml)
Created Thursday August 18th 2016
Amount Fermentable Cost PPG °L Bill %
5 kg German - Pilsner5 kg Pilsner 38 1.6 81.6%
0.50 kg German - Munich Light0.5 kg Munich Light 37 6 8.2%
170 g Belgian - Biscuit170 g Biscuit 35 23 2.8%
340 g Belgian Candi Sugar - Clear/Blond (0L)340 g Belgian Candi Sugar - Clear/Blond (0L) 38 0 5.6%
115 g German - Melanoidin115 g Melanoidin 37 25 1.9%
6.13 kg / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Styrian Goldings45 g Styrian Goldings Hops Leaf/Whole 5.4 Boil 60 min 23.98 66.2%
23 g Saaz23 g Saaz Hops Leaf/Whole 4 Boil 30 min 6.98 33.8%
68 g / 0.00
Mash Guidelines
Amount Description Type Temp Time
12.5 L Sparge 65 °C 60 min
Starting Mash Thickness: 3 L/kg
Other Ingredients
Amount Name Cost Type Use Time
0.30 kg Remember candi sugar! Other Boil 15 min.
1 each Protofloc Fining Boil 15 min.
White Labs - Abbey Ale Yeast WLP530
1 Each
Attenuation (avg):
Optimum Temp:
19 - 22 °C
Fermentation Temp:
Pitch Rate:
1.25 (M cells / ml / ° P) 451 B cells required
0.00 Yeast Pitch Rate and Starter Calculator

Sugar: (Last 15 minutes of boil)

Mashing (explanation of high temperature):
The reason for mashing at 158 came from doing research into the style from somewhere that I can't even recall.
It may seem high, but the reason for doing so is that Beta Amylase enzymes denature at 158. This leaves more unfermentable long chain dextrins, you will have more "weight" and more mouthfeel with the 158f mash temp but about the same starting gravity, and the final gravity will be higher as well. You get more mouthfeel this way so that when you add the table sugar to the boil, you get the gravity boost but it's not "thin and cidery" like happens with many beers when you boost with a simple sugar. With this higher temp mash there still is decent mouthfeel and even great lacing on the glass from the proteins.

*Yeast; making as starter:

In a medium sauce pan, add 2 pints of water and 1 cup Dried Malt Extract (DME). Mix well and boil the solution for about 10 minutes to sterilize. Cover and cool the pan to room temperature in an ice bath. This will give you a wort of approximately 1.040 OG. Keeping the Original Gravity low is important because you want to keep the yeast in its growth phase, rather than its fermentation phase. The fermentation phase will create alcohol which can be toxic to yeast in high concentrations.

Pour the wort into a sanitized glass container (flask, growler, etc.) and pitch the vial of yeast. Cover the top of the container with a sanitized piece of aluminum foil so that it is flush with the container, but will still allow CO2 to escape. Vigorously shake or swirl the container to get as much oxygen dissolved in the solution as possible. Allow the starter to sit at room temperature for 12-24 hours, occasionally shaking it to keep the solution aerated.

You probably won’t see any visible activity, but the yeast is busy taking up the oxygen and sugars in the solution and growing new cells. After the yeast has consumed all of the nutrients and oxygen, it will form a milky white layer on the bottom of the container. If you are not planning on pitching the yeast right away, you can store it in the refrigerator with the foil still in place. When you are ready to brew, decant off most of the clear liquid from the top, being careful not to disturb the yeast layer below. Once the yeast and your wort are at approximately the same (room) temperature, rouse the starter yeast into suspension and pitch the entire quantity into your fermenter.

Typical Starter Volumes for 5 gallons:
To activate the yeast: 1 pint (with ½ cup DME)
To revitalize yeast past its Best Before Date: 2 pints (with 1 cup DME)
To brew a high gravity beer: 2 pints (with 1 cup DME)

Last Updated and Sharing
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  • Public: Yup, Shared
  • Last Updated: 2016-11-10 13:21 UTC
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