Leffe

[Swiller]

Has anyone a Leffe Brun clone recipe?
There are earlier posts by deadlydes
but I would think there were less complex
ones out there?

[lancsSteve]

Frst thought: why clone leffe brune, there are FAR better brunes out there

WLP550 would be my choice as best belgian workhorse yeast to use (Achouffe) or wlp575 (blend of chimay, achouffe and I think westmalle) at lower temps like 18-19 to restrain esters. T57 if you;re on dry yeast.

Dark candi syrup would be good for colour (malt miller) or use a little special B.

Some other sugar to thin out.

Pale malt + some munich + enough special B to give colour

Some recipes on http://hopville.com/recipe/1052281/belg ... ne-clone-2 but mostly by Americans so overly complex...

A well presented one at http://www.brewerschoice.com.au/recipes ... brune.html

Stats I've seen give an aim for:
OG: 1.066 FG: 1.012 SRM: 23.7 ABV: 7.1% IBU: 23
to
Alc6.5% IBU’s28 Est SG:1.064 Est FG:1.016

Hope these ideas and links might help?

[Swiller]

Great, thank you Steve.
I have a friend that loves the stuff so I promised to brew him some
if I could find a recipe.

Thanks again.

[lancsSteve]

Great, thank you Steve.
I have a friend that loves the stuff so I promised to brew him some
if I could find a recipe.

Thanks again.

Introduce him to rochefort 8

There's some info in the brilliant book "Brew Like a Monk" which I'd really recommend given your penchant (judging by your sig at least) for brewing belgian clones.

[Swiller]

Yes, I have been meaning to pick up a copy, I am off to
Belgium and then Germany soon so I may do a bit of
sampling just for research purposes you understand.

J

[lancsSteve]

I am off to Belgium and then Germany soon

Get yourself to any reasonable sized supermarket in Belgium and grab the candico candi syrup from the baking/pancakes/waffle mix section. About a euro a bottle for 500ml and 'the real deal' - also candi sugar rocks similar price.



A little dark syrup goes a LONG way, amber syrup also lovely. Best/cheapest way of buying these ingredients if you can bring them back

[Swiller]

Good thinking Steve I plan to bring a few bits and pieces
back but the syrup had not crossed my mind. You mention
it goes a long way can you give me an example of how
much is used? I have recipes that call for 450g of dark
candy sugar for a 19L brew would the syrup be used in the
same quantity?

J

[lancsSteve]

Pretty much yeah - I used two bottles of candi syrup in a 23l brew inspired by McChouffe. VERY strong candi sugar/burnt toffee flavours which work well as iI was aiming for something along the lines of McChouffe (Achouffe say they only use coloured syrups to change colour) but would probably do 454 bottle and plain sugar in the future.

WAY cheaper though and gives proper flavour + save some for pancakes!

Get speculoos biscuits too - to understand what that flavour description is that often comes up in descriptions of belgian beers (which belgian biscuit malt helps to give) esp in Tim Webb's books.

This site is your friend: http://www.europeanbeerguide.net/

[Swiller]

I will try and educate him!!!

I very much like Belgian ales it's a pity I don't have much time there
before I move on to germany then to Bavaria. I may try and
make more time on the way back. I only go for the beer

J

[Swiller]

I have just returned from my trip and managed to stay for two days in Brugge on the way back.
Unfortunately one of these days included a Sunday when most shops are closed but I did find a small one which was open and they sold Candico Dark Syrup, but only had two bottles left.
Anyway, I have ordered Brew like a Monk and eagerly await it's delivery.
Am I right in thinking that this book is more of a reference than a recipe book? Maybe along the lines of lists of ingredients for certain beers but not the specific quantities? Relying largely on the brewing experience of the reader to experiment with ingredients quantities and/or use something like GWs Beer Engine to come up with the necessary info?

J.

[lancsSteve]

It's got its fair share of recipes in it but maximises info yto help you formulate your own (with a little help from some software or apps)

[Swiller]

Hi Steve

I just put the recipe from the Brewers Choice link you kindly supplied
into BrewMate and get a SRM of 12.5 would you say that was dark enough?
Or have I made a mistake with the measures.
J

[lancsSteve]

Seems a bit pale to me but depends on ingeredients - I find the estimates of the dark candi syrup are a little pale in the software. You can always look at the run off and cold-steep a little chocolate or black malt malt to add to boil to darken it a little with no appreciable flavour (i.e. add 50g black or choc or carafa malt to a jug with cold water, put in fridge overnight, strain through seive and add to boil if it looks a little light coloured - malt colour, no roast flavours).

[Swiller]

I did find it a fraction pale but not much if anything
it is a little over hopped imo but not bad, will try a
few tweaks next time.
Cheers Steve.