I'm trying to brew a Leffe ruby,and u would like to know which parameters has their water I. Belgium in order to be the closest possible to their flavor...
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Belgium Leffe water quality?
Re: Belgium Leffe water quality?
I don't think it's the water that gives Leffe its unique flavour. I have been trying for years to replicate Leffe Blonde and have never got anywhere near except once when I added a clove to the bottle before maturation. Which leads me to believe that they do incorporate cloves at sometime during the brewing process.ricardomanjarrez wrote: ↑Mon Jan 14, 2019 6:52 pmI'm trying to brew a Leffe ruby,and u would like to know which parameters has their water I. Belgium in order to be the closest possible to their flavor...
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"You're not drunk if you can lie on the floor without holding on." Dean Martin
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1. Life is not a journey to the grave with the intention of arriving safely in a pretty and well-preserved body, but rather to skid in sideways, thoroughly used, totally worn out and loudly proclaiming... "f*ck, what a trip
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Re: Belgium Leffe water quality?
The official ingredient list for Blonde only lists "Barley malt, Maize, Barley, Sugar, Hops" so I doubt there's cloves in it. Clove flavours in beer are mostly down to the presence of 4-vinyl guaiacol produced from ferulic acid by the action of enzymes found in POF+ yeast such as the classic "Belgian" and hefe yeasts. Both 4-VG and ester production are promoted by stressing the yeast a bit, but at higher temperatures the esters take over so for more of a clove balance you want to go a bit on the cool side. A ferulic acid rest also helps - 10 minutes at around 44C on the ramp up to mash temperature.
See viewtopic.php?t=63973 for some Ruby recipes. Most of the groundwater in Belgium isn't great for brewing, but I assume in Dinant they use a fair bit of surface water which should be fairly low in minerals. Most European water companies provide a basic analysis of their water on their website, however it looks like Dinant is served by SWDE and on a quick scan of www.swde.be I can't see any analyses. But I'd guess it''s got a fair bit of alkalinity but is otherwise not too weird. I wouldn't sweat too much about it, there's a lot going on in that beer between the yeast and the fruit which will dominate the flavour.
See viewtopic.php?t=63973 for some Ruby recipes. Most of the groundwater in Belgium isn't great for brewing, but I assume in Dinant they use a fair bit of surface water which should be fairly low in minerals. Most European water companies provide a basic analysis of their water on their website, however it looks like Dinant is served by SWDE and on a quick scan of www.swde.be I can't see any analyses. But I'd guess it''s got a fair bit of alkalinity but is otherwise not too weird. I wouldn't sweat too much about it, there's a lot going on in that beer between the yeast and the fruit which will dominate the flavour.
Re: Belgium Leffe water quality?
Tried all of that many times and it does not work.Northern Brewer wrote: ↑Wed Jan 16, 2019 6:38 pmThe official ingredient list for Blonde only lists "Barley malt, Maize, Barley, Sugar, Hops" so I doubt there's cloves in it. Clove flavours in beer are mostly down to the presence of 4-vinyl guaiacol produced from ferulic acid by the action of enzymes found in POF+ yeast such as the classic "Belgian" and hefe yeasts. Both 4-VG and ester production are promoted by stressing the yeast a bit, but at higher temperatures the esters take over so for more of a clove balance you want to go a bit on the cool side. A ferulic acid rest also helps - 10 minutes at around 44C on the ramp up to mash temp
"You're not drunk if you can lie on the floor without holding on." Dean Martin
1. Life is not a journey to the grave with the intention of arriving safely in a pretty and well-preserved body, but rather to skid in sideways, thoroughly used, totally worn out and loudly proclaiming... "f*ck, what a trip
It's better to lose time with friends than to lose friends with time (Portuguese proverb)
Alone we travel faster
Together we travel further
( In an admonishing email from our golf club)
1. Life is not a journey to the grave with the intention of arriving safely in a pretty and well-preserved body, but rather to skid in sideways, thoroughly used, totally worn out and loudly proclaiming... "f*ck, what a trip
It's better to lose time with friends than to lose friends with time (Portuguese proverb)
Alone we travel faster
Together we travel further
( In an admonishing email from our golf club)
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Re: Belgium Leffe water quality?
What yeast are you using?