Anyone done an AG Leffe before?

[mdex]

I'm looking for a recipe for Leffe.

Love the stuff on draught so though I would give it a go.

Cheers

[mdex]

Sorry guys, should have done a search.

viewtopic.php?f=5&t=16964&start=0&st=0& ... ilit=leffe

[WishboneBrewery]

Leffe is good though

[Barley Water]

As a follow up to the thread you referenced, the Belgian Blonde I did came out really well. Although it did not win any metals, it did get into the second round in a very large competition we have here each year. Also, and more importantly, I really like the stuff and so did everybody who tried it. I will be doing this one again and I will mess with it just slightly. First of all, I am going to drop the O.G. just a little, I'll shoot for 1.065. I am also going to try and get the beer to finish just a little sweeter so I intend to boost the honey malt addition just a smidge and finally, I figure to add just a wee bit more lemon peel although I just want a hint of a lemon zest aroma and taste, nothing more.

My plan is to do my higher gravity Belgians for the year a little later in the summer so they will be ready once the weather cools off again. I'll do a Dubbel, Saison and a Blonde again this year and since I bottle all these, they won't take up cold space for all that long. Anyhow, these type of beers are really not all that hard to brew although the Belgian yeasts are very temperature sensitive. I like WLP500 for the Blonde and Dubbel because I like the flavors it produces plus I have used it enough now so I have a pretty good idea what I will be getting if I handle it correctly. Don't let any of these yeasts get too cool or they will just quit on you however if you get them too warm, you will start throwing off all kinds of esters and phenols plus you will get alot of fusel alchols which you really don't want. Anyhow, these are fun beers to make, have fun and good luck.

[mysterio]

I did a clone, actually it came out really similar. I just used plain old UK lager malt, and i think around 5 or 6% aromatic malt. There may have been a little munich also. But I think it was just lager malt and aromatic. Oh yeah, and LOADS of table sugar. Around 10 - 15 % of fermentables I think.

Used the white labs Trappist yeast. Just to echo BW, fermentation temps and pitching rate for the Belgian yeasts is extra critical. Too cool and they won't ferment, too warm and they make fruit juice. You don't get the same margin for error as you do with say, an English yeast or the US-05 yeast which eats anything you throw at it. Yeah, fun beers to make, fun beers to drink.

[mdex]

Whats the temperature range for these yeasts.

Want to make sure I can ferment correctly before buying the malts.

Mat

[GARYSMIFF]

Try this site

http://www.fermentis.com/FO/60-Beer/60- ... angeHB.asp


The S-33 or T-58 try them both. I love the s-33.

and Leffe worth it for the large bottles.


Sainsburys at xmas was doing Brown and blonde for £2 I think I spent lots still have the 40 odd bottles.


You make sure you let me know how you get on!, Leffe or any Bgm blonde/brown is fab, love the rich apple skin flavor you get, well thats what I think it smells like or at least a fermenting fruit/windfall smell or is that just me? .

[Barley Water]

With respects, if it were me, I would for sure go with the liquid yeasts put out either by Whitelabs or Wyeast. Although I know they are more expensive and for a bigger beer like a Leffe clone, will require a starter, to me, these beers are all about the yeast strain chosen (and how you handle it). As stated, I use WLP500 which is the Chimay strain and I start the fermentation at about 65F and run the temperature up over about a weeks time to around 75F. This particular strain will throw off alot of bannana if you ferment too warm (or underpitch) so be warned. These suppliers have all the major strains used by our buddies the Trappist monks over in Belgium so you can chose your poison so to speak. The great thing about these styles is that you can make a very unique beers just by playing with the fermentation parameters along with of course messing with your grist formulation. By the way, if you are really interested in these styles the book "Brew Like a Monk" is must reading.

[oblivious]

The S-33 or T-58 try them both. I love the s-33.

Just fro the record S-33 is not a Belgian yeast that just a miss print that keep on circulating around and it the old Edme Strain. I have used it many times it nice but not Belgian, T-58 might get you in the ball park

[GARYSMIFF]

Thx for the info re: S-33

Fermentis do say Belgian Style,

Wearing a Fez dont make you Egyptian.

will I never be able to make Yorkshire bitter now.

El Joko.