Leffe Blonde

The Leffe monastery was founded in 1152, and the monks started brewing beer in 1240, so there’s a long history here of good beer. Leffe Blonde is probably our most favourite beer, yet we’ve never been even remotely successful at cloning it.

This beer is a beautiful gold colour, with a dense white head. It has a spicy aroma and a smooth, full-flavoured taste with a slight touch of honey at the end. While the malt and hops are nicely balanced, it’s the loads of fruity esters that I love, and that comes from the yeast. Most recipes for this beer call for Wyeast 1762, while a few call for Wyeast 1214 or others. We’re going to try 1762 first and if that’s not successful we’ll move on to others in subsequent trials.

Shepody Brewery will be attempting another clone of this fine beer very soon, so you’re likely to see us putting up a few different versions for the sake of comparison.

5 US gallons / 19 litres

11.75 lbs / 5.32 kg Pilsner malt
4 oz / 113 g biscuit malt
4 oz / 113 g aromatic malt
4 oz / 113 g Munich malt
2 oz / 57 g honey malt
8 oz / 227 g Belgian candi syrup

1.5 oz / 42 g Styrian Goldings @ 4.6% aa – 60 mins
0.5 oz / 14 g Styrian Goldings @ 4.6% aa – 10 mins

1 tsp Irish moss – 10 mins

Wyeast 1762 Belgian Abbey Ale II

Mash at 152F – 90 mins

OG = 1.065
FG = 1.016
ABV = 6.3%
IBU = 25
SRM = 5

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Morland Old Speckled Hen

Full malt, a good dose of hops – a fine example of British bitter.

6 US gallons / 23 litres

8.3 lbs / 3.78 kg British pale malt
1.25 lbs / 570 g granulated white sugar
13 oz / 370 g Crystal 75L
1 oz / 28 g black malt

39 g Challenger – 90 mins
13 g EKG – 10 mins

1 tsp Irish moss – 10 mins

Windsor ale yeast

Mash at 151F – 90 mins

OG = 1.050
FG = 1.008
ABV = 5.6%
IBU = 32
SRM = 18

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Gale’s Festival Mild

A strong, dark mild ale. Sweet and fruity aroma.

6 US gallons / 23 litres

4.5 kg / 10 lbs British pale malt
10 oz / 280 g black malt
9.5 oz / 270 g granulated white sugar
5.6 oz / 160 g 60L crystal malt
2.8 oz / 80 g torrified wheat

47 g Fuggles – 90 mins
16 g Fuggles – 10 mins

Safale S-04

OG = 1.054
FG = 1.013
ABV = 5.5%
IBU = 24
SRM = 71

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Tetley’s Mild

A proper drinking beer, as opposed to a staring at and sipping beer. Very quaffable!

23 litres/6 US gallons

7.3 lbs / 3.23 kg Maris Otter
1.1 lbs / 500g flaked barley
1.2 lbs / 560g liquid invert No.2

1 tsp Irish moss – 15 mins

Nottingham yeast

19 g Fuggles @ 5.5% aa – 90 mins
7 g Fuggles @ 5.5% aa – 30 mins

Mash @ 147F – 60 mins

OG = 1.032
FG = 1.004
ABV = 3.7%
IBU = 22
SRM = 38

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Leffe Blonde

We’ve tried this a few times but have never been successful at cloning it. I’m not sure we’ve ever used this yeast though.

Ingredients:

8.75 lbs Belgian Pilsner
Malt
0.25 lb Briess Caramel 10
0.5 oz Hersbrucker (60 mins)
1.0 oz Saaz (45 mins)
1.0 lb light brown soft candi sugar (15 mins)
0.5 oz Hersbrucker (5 mins)
Wyeast 1762 Belgian Abbey II

Mash at 150F for 60 minutes.
OG = 1.053

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Brand Up

A fine Dutch lager from the Brand brewery, Wijlre, Netherlands.

23 litres / 6 US gallons

5.2 kg / 11.3 lbs pale malt

1.0 oz Saaz (60 mins)
0.7 oz Hallertau (60 mins)
0.9 oz Tettnang (60 mins)

1 tsp Irish moss (15 mins)

Saflager S-30

Mash @ 122F for 30 mins
Mash @ 151F for 60 mins
Boil time 90 mins

OG = 1.051
FG = 1.011
ABV = 5.3%
IBU = 37
SRM = 5

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La Trappe Tripel


19 litres / 5 US gallons

12 lbs Belgian Pilsner malt
1.50 lbs Simplicity (Candi Syrup, Inc.)
0.50 lb Blanc Soft Sugar (Candi Syrup, Inc.)

1.0 oz./28 g Saaz (4.5% aa) – 60 mins

White Labs WLP530 Abbey Ale Yeast of Wyeast 3787 Trappist High Gravity

Mash 60 mins @ 148F.

OG: 1.076
FG: 1.012
SRM: 3
IBU: 14

 

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Perlick Faucet – Parts Assembly Diagram

I wish I had taken a look at this diagram before I started putting all the parts back together incorrectly and had foamy beer shooting out the front of my fridge. Next time, take a very close look at how parts # 4, 5 and 13 fit together around 15!!

repair-parts-perlick-ss

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Young’s Double Chocolate Stout

2xchocolate

19 litres / 5 US gallons

6 lb. 14 oz. / 3.1 kg 2-row pale ale malt
11 oz. /0.31 kg 60L crystal malt
13 oz. / 0.37 kg chocolate malt
12 oz. / 0.34 kg lactose
8.0 oz. / 0.23 kg invert sugar
4.0 oz. / 0.11 kg cane sugar
6.0 oz. / 0.17 kg cocoa powder
0.33 oz. / 9.4 g liquid chocolate extract

1.4 oz./40 g Fuggles (5% aa) – 60 mins
0.25 oz./7 g East Kent Goldings (5% aa)- 15 mins

1 tsp. Irish moss – 15 mins

White Labs WLP002 English Ale or Wyeast 1318 London Ale III

Mash 60 mins @ 153F. Add sugars and Irish moss with 15 minutes remaining in the boil. Dissolve cocoa in hot water and also add with 15 minutes remaining. Add chocolate essence in secondary.

OG: 1.053
FG: 1.013
ABV: 5.2%
IBU: 28
SRM: 35

 

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Ruddles County Premium Ale

ruddles

19 litres / 5 US gallons

8.5 lbs/3.9 kg Maris Otter
1 lb / 545 g table sugar (caramelized)
0.5 lb 227 g Crystal 60L

0.5 oz/14 g Challenger hops (6.2% aa) – 90 mins
0.5 oz/14 g Northdown hops (7.7% aa) – 90 mins
0.4 oz East Kent Goldings (6% aa) – 10 mins
0.4 oz Bramling Cross (6.8% aa) – 10 mins
0.3 oz East Kent Goldings (6% aa) – 0 mins

Caramelized sugar is added with 5 minutes remaining in the boil.

White Labs WLP002 English Ale or Windsor dry yeast

Mash 90 mins @ 154F

OG: 1.050
FG: 1.016
ABV: 4.5%
IBU: 32
SRM: 22

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