leffe brun

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IPA
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Re: leffe brun

Post by IPA » Sat Jun 22, 2019 4:46 pm

Here it is

Pelforth Brune

25 litres OG1061 6.3% ABV

Pale malt 4500 gr
Wheat malt 570 gr
Special B 660 gr
Sugar (household white) 300 gr

Northern Brewer 8.2% AA 37 gr 90 min
Styrian Goldings 4.3% AA 10 gr 15 min

29 EBU
FG 1.013
Colour 75 EBC
Efficiency 83%
"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!"

Zver
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Re: leffe brun

Post by Zver » Sun Jun 23, 2019 11:06 am

What’s your mash schedule and yeast?

sandimas
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Re: leffe brun

Post by sandimas » Sun Jun 23, 2019 11:49 am

Thanks for the recipe, I'm going to give that a go.

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Re: leffe brun

Post by IPA » Mon Jun 24, 2019 6:39 am

Zver wrote:
Sun Jun 23, 2019 11:06 am
What’s your mash schedule and yeast?
Mash in at 60°
Raise to 66° and hold for 90mins
Raise to 78° and hold for 10 mins
Boil 90 mins

Top fermenting yeast. Strain not too important as any nuances are lost due to the strong flavour of the beer.
"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!"

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Re: leffe brun

Post by Zver » Mon Jun 24, 2019 9:39 am

IPA wrote:
Sat Jun 22, 2019 4:46 pm
Colour 75 EBC
Thanks for recipe, I checked in BS and found that color in the range 35-39 EBC.

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Re: leffe brun

Post by IPA » Mon Jun 24, 2019 1:25 pm

Zver wrote:
Mon Jun 24, 2019 9:39 am
IPA wrote:
Sat Jun 22, 2019 4:46 pm
Colour 75 EBC
Thanks for recipe, I checked in BS and found that color in the range 35-39 EBC.
Beersmith is wrong ! I will post the reason why when I fire up my desktop. The late Graham Wheeler gave me a very detailed reply when I asked him why his colour varied so much from other programmes. Apparently it is due to false calculating by George Fix that has been incorporated in many brewing programmes.
"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!"

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Re: leffe brun

Post by IPA » Mon Jun 24, 2019 1:58 pm

Well here it is. His reply when I challenged the colour prediction on the Aussie programme Brewmate

"The reason that the colour calculation in BeerEngine does not match other software is mainly because most software, particularly American software, is reliant upon a thing called the Morey equation, which is flawed. I have no knowledge of Brewmate, but I suspect that it also uses Morey, even though it is written by an Aussie. The Morey equation perpetuates a misconception that beer colour is not linear; that is, that it assumes that if you double the ingredients you do not get twice the colour. In fact, for all practical purposes, you do get twice the colour.

This misconception goes back to 1991/2 when the late Dr George Fix performed an "experiment" whereby he took a dark American beer and measured its absorbance (colour) as-is and at several dilutions. Fix ended up with a strange-shaped "curve" and from this he concluded that the Beer-Lambert Law, commonly known as Beer's Law, did not apply to beer and that beer colour was non-linear. Beer's Law is a law pertaining to spectrophotometric measurement and, confusingly, Beer is a person in this context. The idea behind George Fix's "experiment" was that home brewers could measure the approximate colour of their beer by diluting a dark commercial beer of known colour until it matched the home brewed beer, and then calculate its colour from the dilution required.

Other people tried to make colour prediction formulae using Fix's data, or at least incorporating Fix's non-linearity assumption, but these were somewhat unsatisfactory. They had obvious limitations and different formula covered different colour ranges. Then another worker, Dan Morey, came along and combined the various formulae into one universal formula. This became known as the Morey equation.

Unfortunately, George Fix did not know how to use a spectrophotometer properly; he was trying to use it outside of its reliable range. His laboratory technique was somewhat school-boyish and his interpretation was flawed. The flaws were noticed at the time and highlighted, but it became quite controversial because George Fix, and some of his followers, doggedly defended his results and methodology to the hilt; despite the fact that people far better qualified pointed out where he went wrong, and despite the fact that several people performed similar experiments using the same reference beer and found no deviation from Beer's Law.

So the Morey equation is wildly wrong because it is based on bad data that has had its errors compounded by other workers who tried to make the data fit the real world. It is unfortunate that these formulae still persist some twenty years later, but I think it persists because has been incorporated into so much software. If it was not for software perpetuating these ideas, they would have been dead, buried and forgotten years ago.
G.W."

You can download Grahams " Beer Engine" from here on Jim's It will give a much better colour prediction than Beersmith and it is free.

Graham was a very philanthropic person who, apart from furthering our expertise in the art of brewing, believed in sharing his accumulated knowledge for free.
If you are looking down on this Graham many thanks.
"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!"

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Re: leffe brun

Post by Zver » Thu Jun 27, 2019 7:20 am

IPA, thanks for sharing!

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Re: leffe brun

Post by Zver » Fri Jul 12, 2019 9:04 am

seymour wrote:
Tue Sep 29, 2015 3:07 am
Leffe Bruin
Brewery: Abbaye de Leffe S.A. in Dinant, Belgium (Abbey brewery founded 1152, commercial production 1952-present, now owned by AB-InBev)
Style: Belgian Dubbel
OG: 1066
ABV: 6.5%
Grainbill: 71.1% Belgian Pilsener Malt, 17.8% Corn Sugar, 6.7% Belgian Aromatic/Biscuit Malt, 4.4% Roasted Barley
Early hops: Hallertau
Late hops: Saaz
IBU: 31
Yeast: Proprietary AB-Inbev-Leffe yeast. Originally a German Weizen yeast, but Wyeast 3463 at cool temp is similar.
Colour: dark brown
Last week brewed Leffe Brune clone according to this recipe with some tweaks. Mashed extremely high, reduced sugar amount. Smells good, similar to original. Let's see how it will turn out.

CHÂTEAU PILSEN 2RS (3,0 EBC) Зерно 1 83,6 %
CHÂTEAU ARÔME (100,0 EBC) Зерно 2 7,5 %
Unmalted Roasted Barley (Simpsons) (1600,0 EBC) Зерно 3 3,7 %
Sugar, Table (Sucrose) (2,0 EBC) Сахар 4 5,2 %
Hallertau [4,30 %] - На кипячение 60,0 min Хмель 5 28,2 IBUs
Saaz_AD [3,70 %] - На кипячение 10,0 min Хмель 6 1,9 IBUs
Forbidden Fruit (Wyeast Labs #3463) [124,21 ml] Дрожжи 7 -

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