PopsAbadia (Leffe Brune Clone) - Beer Recipe - Brewer's Friend

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PopsAbadia (Leffe Brune Clone)

193 calories 18.8 g 330 ml
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Beer Stats
Method: BIAB
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Papini
Calories: 193 calories (Per 330ml)
Carbs: 18.8 g (Per 330ml)
Created: Friday February 12th 2016
1.063
1.014
6.5%
24.3
14.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg German - Pilsner4 kg Pilsner 38 1.6 64%
0.50 kg German - Munich Dark0.5 kg Munich Dark 37 15.5 8%
0.25 kg German - CaraMunich II0.25 kg CaraMunich II 34 46 4%
0.25 kg German - CaraAroma0.25 kg CaraAroma 34 130 4%
0.25 kg German - Abbey Malt0.25 kg Abbey Malt 33 17 4%
0.80 kg Belgian Candi Sugar - Clear/Blond (0L)0.8 kg Belgian Candi Sugar - Clear/Blond (0L) 38 0 12.8%
0.20 kg Belgian Candi Sugar - Amber/Brown (60L)0.2 kg Belgian Candi Sugar - Amber/Brown (60L) 38 60 3.2%
6.25 kg / R$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Fuggles25 g Fuggles Hops Pellet 4 Boil 60 min 11.9 25%
25 g Fuggles25 g Fuggles Hops Pellet 4 Boil 15 min 5.91 25%
50 g Styrian Goldings50 g Styrian Goldings Hops Pellet 5.5 Boil 5 min 6.52 50%
100 g / R$ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Whirlfloc Fining Boil 15 min.
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
-
R$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sugar Cane Bottling       Amount: 9 g/l      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion -- 65 °C 60 min
10 L Sparge -- 76 °C 15 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 33.7 L) 35.5
Mash volume with grains (equipment estimates 37.1 L) 38.9
Grain absorption losses -5.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.7
Pre boil volume (equipment estimates 28.2 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 22
Volume into fermentor 22
Total: 35.5  
Equipment Profile Used: System Default
 
Notes

Add the Candy Sugar in the final 5 minutes of the boil.

Primary Fermentation for 6 days at 19°C and 4 days at 22°C.

Keep the secondary fermentation for 4 weeks at 0°C.

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  • Last Updated: 2018-02-23 16:37 UTC