Leffe Blonde - Beer Recipe - Brewer's Friend

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Leffe Blonde

218 calories 20.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 90 min
Batch Size: 20.8 liters (ending kettle volume)
Pre Boil Size: 27.3 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 78% (ending kettle)
Source: candi syrup inc
Calories: 218 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
Created: Saturday September 25th 2021
1.066
1.014
6.8%
26.1
4.4
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Dingemans - Belgian Pilsner Malt4 kg Belgian Pilsner Malt 37 1.6 58.6%
1.14 kg Weyermann - Pale Ale1.14 kg Pale Ale - (late boil kettle addition) 39 2.3 16.7%
1.14 kg Torrified Wheat1.14 kg Torrified Wheat 36 2 16.7%
1.20 lb Candi Syrup - Belgian Candi Syrup - Simplicity1.2 lb Belgian Candi Syrup - Simplicity 32 1 8%
6.82 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
32 g East Kent Goldings32 g East Kent Goldings Hops Pellet 5 Boil 60 min 19.45 66.7%
16 g Styrian Goldings16 g Styrian Goldings Hops Pellet 5.6 Boil 20 min 6.6 33.3%
48 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
 
Yeast
White Labs - Belgian Golden Ale Yeast WLP570
Amount:
1 Each
Cost:
Attenuation (avg):
75.5%
Flocculation:
Low
Optimum Temp:
20 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 117 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Logan - Kimberley Park
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 16.3
Mash volume with grains 20.5
Grain absorption losses -6.3
Remaining sparge water volume 17.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 29.6 L) 27.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 18.5 L) 20.8
Estimated amount in fermentor 20.8
Total: 34.1  
Equipment Profile Used: System Default
 
Notes

Pitch yeast at 18 and let ramp to 24C over 5 days until terminal gravity down to 1.013,
Rack to secondary at 10C for 2 weeks.
Keg

Brewed 3 Oct 21
Water aim 50 Ca, Na 5, SO4 55, Cl 70
Added 2 g Cacl
Ph mash adjusted to 5.45
Ph Sparge water 6.8

Dough in 55C then immediately target 62C
Hold at 62C for 20 mins then target 64C
Hold at 64C for 10 minutes then target 66C
Hold at 66C for 5 minutes then target 73C
Hold at 73C for 30 minutes then target 77C
Hold at 77C for 10 minutes for mash out

Wort ph preboil: 5.4
Stopped sparge water at 18L with 2 inches water above grains

OG Preboil 1.056
OG post boil 1.059 before candi syrup
OG post boil 1.066 with candi syrup
Only used 1 pouch simplicity

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  • Last Updated: 2021-10-03 03:42 UTC