Leffe but better - Beer Recipe - Brewer's Friend

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Leffe but better

326 calories 23.7 g 500 ml
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Beer Stats
Method: Partial Mash
Style: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.022 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Dickdv
Calories: 326 calories (Per 500ml)
Carbs: 23.7 g (Per 500ml)
Created: Monday July 27th 2020
1.071
1.008
8.4%
33.8
7.1
n/a
19.40
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg Bestmalz - BEST Pilsen1.5 kg BEST Pilsen £ 1.88 / kg
£ 2.82 		37 1.9 25.6%
0.50 kg Crisp Malting - Munich Malt0.5 kg Munich Malt £ 1.58 / kg
£ 0.79 		37 10 8.5%
0.10 kg Dingemans - Biscuit0.1 kg Biscuit £ 4.80 / kg
£ 0.48 		34.5 22 1.7%
3.20 kg United Kingdom - Maris Otter Liquid Malt Extract (LME)3.2 kg Maris Otter Liquid Malt Extract (LME) - (late boil kettle addition) £ 2.80 / kg
£ 8.96 		36 5 54.7%
0.30 kg Rolled Oats0.3 kg Rolled Oats £ 2.00 / kg
£ 0.60 		33 2.2 5.1%
0.25 kg Cane Sugar0.25 kg Cane Sugar - (late boil kettle addition) £ 0.80 / kg
£ 0.20 		46 0 4.3%
5.85 kg / £ 13.85
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Styrian Goldings35 g Styrian Goldings Hops £ 18.00 / kg
£ 0.63 		Pellet 5.2 Boil 60 min 25.92 50%
35 g Kent Goldings35 g Kent Goldings Hops £ 19.00 / kg
£ 0.67 		Leaf/Whole 4.8 Boil 10 min 7.89 50%
70 g / £ 1.30
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Coriander Seed £ 0.03 / g
£ 0.25 		Spice Boil 1 hr.
1 each lemon peel Flavor Boil 1 hr.
£ 0.25
 
Yeast
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
1 Each
Cost:
£ 4.00 / each
£ 4.00
Attenuation (custom):
88%
Flocculation:
Low
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 139 B cells required
£ 4.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 150 g       Temp: 20 °C       CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
27 L Infusion 72 °C 67 °C 60 min
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 29.1 L) 29.4
Mash volume with grains (equipment estimates 29.1 L) 31
Grain absorption losses (steeping) -2.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.7 L) 27
Volume increase from sugar/extract (late additions) 2.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume 23
Going into fermentor 23
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 29.4  
Equipment Profile Used: System Default
 
Notes

This is my third attempt at a Leffe clone and I think I now more or less nailed it. My aim was to get the flavour and mouthfeel of a Leffe combined with the higher ABV of a Duvel.
This beer has the same taste and flavour of the Leffe but has a fuller mouthfeel while at te same time being slightly less sweet, but not as bitter as a Duvel.

I feel the coriander and lemon peel (both added at the boil for 60 min) offset the breadiness of the Biscuit malt without being too noticeable and the rolled oats gives it a full mouthfeel as well as good head retention.

I actually used the Safale BE-134 from the previous batch I made. Yeast was washed and stored in fridge for about 4 days. Made a starter with 2 liter LME at 1.040 the day before brew day.

I brew this as BIAB with a small (18 liter) kettle. The LME is added after the boil.
Because of my minimal equipment I brew in 2 batches with half the grain bill each. The first batch is left to cool in a sealed keg while the second batch is brewed. The whole brew is then left to cool overnight in the keg.

Went from 1.071 to 1.010 in 6 days and then took another 5 days to reach final 1.008.
Pitched at 20 deg and then went gradually up to 26 deg.
On day 12 I moved it off the yeast to 2nd fermentation and added some gelatin at the last 2 days before bottling.




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  • Last Updated: 2020-07-27 17:23 UTC