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Leffe Blonde

Method: Extract
Style: Belgian Blond Ale
Boil Time: 32 min
Batch Size: 11 liters (fermentor volume)
Pre Boil Size: 6 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 63% (steeping grains only)
Source: Zabs
Calories: 178 calories (Per 330ml)
Carbs: 17.4 g (Per 330ml)

Created: Saturday July 25th 2015

Original Gravity:

1.058

Final Gravity:

1.013

ABV (standard):

5.9%

IBU (rager):

27.2

SRM (morey):

5.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1.13 kg	Liquid Malt Extract - Pilsen1.125 kg Liquid Malt Extract - Pilsen - (late boil kettle addition)	35	2	49.6%
0.09 kg	Corn Sugar - Dextrose0.093 kg Corn Sugar - Dextrose - (late boil kettle addition)	46	0.5	4.1%
0.38 kg	Liquid Malt Extract - Extra Light	37	2.5	16.5%
0.05 kg	Maltodextrin0.05 kg Maltodextrin - (late boil kettle addition)	39	0	2.2%
0.11 kg	Honey0.107 kg Honey - (late boil kettle addition)	42	2	4.7%
1.75 kg / $ 0.00

Steeping Grains

Amount	Fermentable	PPG	°L	Bill %
0.10 kg	American - Carapils (Dextrine Malt)0.1 kg Carapils (Dextrine Malt)	33	1.8	4.4%
0.05 kg	German - Melanoidin0.05 kg Melanoidin	37	25	2.2%
0.10 kg	United Kingdom - Munich0.1 kg Munich	37	6	4.4%
0.07 kg	Belgian - Biscuit0.07 kg Biscuit	35	23	3.1%
0.10 kg	American - Wheat0.1 kg Wheat	38	1.8	4.4%
0.10 kg	Belgian - Pale Ale0.1 kg Pale Ale	38	3.4	4.4%
$ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Styrian Goldings20 g Styrian Goldings Hops	Pellet	5.5	Boil	32 min	18.63	40%
15 g	Styrian Goldings15 g Styrian Goldings Hops	Pellet	5.5	Boil	15 min	6.17	30%
15 g	Saaz15 g Saaz Hops	Pellet	3.5	Boil	5 min	2.39	30%
50 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
35 g	Styrian Goldings (Pellet) 35 g Styrian Goldings (Pellet) Hops	24.8	70%
15 g	Saaz (Pellet) 15 g Saaz (Pellet) Hops	2.39	30%
50 g / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
3 g	Yeast Nutrient		Other	Boil	5 min.
2 g	Sweet Orange Peel		Flavor	Boil	5 min.

Yeast

Fermentis - Safbrew - Abbaye Yeast

Amount:	1 Each	Cost:
Attenuation (custom):	80%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	17 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 118 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Notes

Recipe adjusted for bottling i.e. OG left 5 points below required to allow for extra provided by bottling sugar. Same applies to ABV - adjusted for extra 0.5% at bottling.

Briess Pils malt used but Extra Lite shown in recipe for higher PPG.

Minimash with 0.375kg of LME at 67 degrees for 45 mins. This high mash temp is to get mouthfeel be retaining some of the low temp sugars. Check OG after mash. Mash OG 1 point below.

2 + 1 litre ice and some chilled water required to quick chill wort.

Aerate wort with air stone for 10 minutes. Yeast enzyme in boil.

Overfilled fermenter by 0.5L and missed 1062OG.

Fresh pack of Abbaye Yeast used. Pitched at 16-17c on 30 August. Kept low for 2-3 days and then allowed to increase to 19c and then moved to warmer kitchen after 6-7 days.

Racked to secondary on 9 September.

Bottled 19 September 2015.

Last Updated and Sharing

1,694

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Public: Yup, Shared
Last Updated: 2016-01-03 06:44 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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