leffe brun

[Pinto]

Since I could care less about making a clone I'll likely throw some jaggery in the copper; it will add sort of a smooth buttery flavor which I rather fancy (see how I did that? Pretty good for a Texan right?).

Never heard of Jaggery before - I think Im going to have to find some tho - sounds like it would be fab in a number of brews !

[Barley Water]

Check out the local Indian grocery stores, that's where I get mine from here in Texas. While you are at it, they also have primo choriander for making wits and spicing other Belgian brews (you can throw a little in a Triple or I guess whatever you want).

[Bazz]

Pinto - Jaggery is pretty widely available in here in the UK, also sold as palm sugar, try the "World foods" aisles of larger supermarkets or smaller ethnic grocers if you have one near you, and if you do take the opportunity to stock up on spices, big bags for the price of one of those silly supermarket jars, and so much better.

[SMASH3R]

I want to have a go at a Leffe Brune at the weekend with the WPL530 yeast that is currently finishing off my Leffe Blonde attempt.

There was a bit of an attempt at creating a recipe at the start of this thread, but the it got bogged down about the whys and wherefores of using Special B. Can anyone help expand with quantities? I was thinking something like:

22 litres of wort collected for fermentation
3,000g of Maris Otter
2,000g Wheat Malt (just because I have wheat malt to use up)
400g Belgian Aromatic Malt
400g Special B
100g Carafa 3 (to get to a little over 20 SRM, which I hope is about right for this brew), although I have all of the dark malts available.
hop to 25 IBUs at beginning of boil (I'm not really fussed which hops I have available, they will all make a good beer).

600g of Belgian Candi sugar a couple of days in to fermentation to take target ABV to 6.6%
O.G. 1.060 (equivalent after candi sugar)
F.G. 1.010

Ferment at 23-24°C for two weeks.

[seymour]

This is supposedly the real recipe, not a clone:

Leffe Brun/Brown/Bruin/Brune
Brewery: AB-InBev/Abbaye de Leffe S.A. (Abbey brewery founded 1152, commercial production 1952-present) in Dinant, Belgium
Style: Belgian Dubbel
OG: 1066
ABV: 6.5%
Grainbill: 71.1% Belgian Pilsener Malt, 17.8% Corn Sugar, 6.7% Aromatic/Biscuit Malt, 4.4% Roasted Barley
Early hops: Hallertau
Late hops: Saaz
IBU: 30.5
Colour: dark brown
Yeast: proprietary AB-Inbev-Leffe yeast, originally a German Weizen yeast, but Wyeast 3463 at cool temp is similar

[duncans]

Hi Seymour

I'm not questioning your research here, but ...

Grainbill: 71.1% Belgian Pilsener Malt, 17.8% Corn Sugar, 6.7% Belgian Aromatic/Biscuit Malt, 4.4% Roasted Barley

... wot no Special B ?

So why does Special B smell so much like Leffe Brun then?

Cheers, PhilB

Yeah, special b seems right.

Here's a Belgian recipe for a dubbel, if not leffe...
http://www.castlemalting.com/CastleMalt ... cipeID=160

Might make a better beer anyway .

[SMASH3R]

Didn't have as much Dingemans Special B as I thought, so yesterday I've ended up with this:

23 litres of wort collected for fermentation
3,000g of Maris Otter
2,000g Wheat Malt
400g Belgian Aromatic Malt
272g Special B
100g Carafa 3 (to get to a little over 20 SRM); colour looks spot on

Hop to 25 IBUs at beginning of boil with NZ Wakatu 6.6% alpha.

O.G. 1.052
F.G. 1.008 (estimate from my Leffe Blonde attempt bottled yesterday using same yeast)

Need 480g of Belgian Candi sugar a couple of days in to fermentation to take target ABV to 6.6%
O.G. 1.060 (equivalent after candi sugar)

Ferment at 23-24°C for two weeks.

[IPA]

Has anyone got a recipe for this great Belgian beer, Icant buy any in Australia,but found some in a bar on New Caledonia it was expensive there though...has anyone brewed any?

I like that beer a lot too, even though it's really just another mass-produced counterfeit of its former self. Still damn tasty though. Here you go:

...I got agood recipe from someone on Jims, two years ago for Pelforths Brun...

Yeah, I think that was me. Cheers again! Don't wait another two years.

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

P.S. I watched a really cool old French film noir called "Ascenseur Pour L'Echafaud" (Elevator To The Scaffold) with a killer early Miles Davis jazz improvisational soundtrack. Anyway, in one scene the main characters sit at a table outside a cafe, under a Leffe umbrella. Dig it, man. You can't make shit like that up.

The recipe that Shields. Exile used for Pelforth Brune was mine he sent me a PM thanking me.

[seymour]

So sorry, and I stand corrected. Credit where cedit's due. IPA's clone recipe, not mine.

[Zver]

Sorry for necroposting, does anyone tried @seymour recipe? I used 'most common' recipe with Brown Malt and was disappointed with resuilts. Not a Leffe Brune taste...

[IPA]

Sorry for necroposting, does anyone tried @seymour recipe? I used 'most common' recipe with Brown Malt and was disappointed with resuilts. Not a Leffe Brune taste...

I don't have a Leffe recipe but my recipe for Pelforth Brune received good reports. In blind tastings it was said to be the better of the two.

[Zver]

Better than original?

[IPA]

Better than original?

Yes.
Not my verdict but that of others who took part more than once in blind tastings.j

[Zver]

Can you share your recipe please?

[sandimas]

I'd love to see the recipe for Pelforth Brune too, one of my favourite continental beers