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Leffe Blonde Clone v2

234 calories 26 carbs
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: 234 calories (Per 12oz)
Carbs: 26 g (Per 12oz)
Created Wednesday September 25th 2013
1.070
1.020
6.47%
10.91
5.93
n/a
n/a
 
Fermentables
Amount Fermentable 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 Total      
Steeping Grains
Amount Fermentable 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%
 
Hops
Amount Variety 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%
 
Other Ingredients
Amount Name 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
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
Yeast Pitch Rate and Starter Calculator
 
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

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2015-07-25 16:15 UTC
Other Brewers Who Brewed This Recipe:
Hoelmann
jdarrohn
Discussion about this recipe:
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Da-Beers 11/18/2013 at 05:36pm
I brewed the original version of this recipe except only used 2 oz of maltodextrin and slightly different yeast - Wyeast 1762 Belgian Abbey II. The color, head, aroma and most importantly the taste came out nice. The V2 is because the mouth feel was very light (not as creamy as a Leffe) and the yeast change was recommended by a brew master in a local brew club.


JoeMcD 07/25/2015 at 04:15pm
4 of 5

I followed Da-Beers recipe and just did a side by side taste test 3 weeks after bottling. The look, the head, the mouth feel were all very close. The 1762 Begian Abbey II resulted in a cleaner finish than Leffe. Since I love Leffe, I will brew again but with a different yeast to try and get the fruitier finish that Leffe has that I'm looking for here.


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