Tjah, nu var det ikke helt klart, hvilken af Leffes øl, du
ville lave en klon af,
men lidt hurtig søgning på google gav denne
her:
"************************
** Leffe Blond recipe **
************************
from "Beer Captured" by Tess amd Mark Szamatulski
OG=1.067, FG=1.016, SRM=7, IBU=26, abv=6.5
Mash:
11.75# Belgian Two-row Pilsner Malt
4 OZ. (113 g) Belgian Biscuit Malt
4 oz. (113 g) Belgian Aromatic Malt
4 oz. (113 g) German Munich Malt
2 OZ. (57 g) Honey Malt
Mash at 152F (65.6C).
Bring the water to a boil, remove from the heat and add:
8 oz. (226 g) Belgian Clear Candi Sugar
2 OZ. (57 g) Malto Dextrin
1/2 OZ. (21 g) Pride of Ringwood at 9.3AA (4.7 HBU) (bittering hop)
Boil for 45 minutes then add:
1/2 OZ. (14 g) Styrian Goldings (flavor hop)
1 tsp. (5 ml) Irish Moss
Boil for 15 minutes.
Chill and pitch.
1st choice yeast: Wyeast 1762 Belgian Abbey II; Ferment at 68-72F (20-22C)
2nd choice yeast: Wyeast 3522 Belgian Ardennes; Ferment at 68-72F (20-22C)
Primary for 7 days, then rack to secondary.
Bottle when fermentation is complete, target gravity is reached and beer has
cleared (approximately 3 weeks) with:
1/2 cup (120 ml) Corn Sugar and 1/3 cup (80 ml) Belgian Clear Candi Sugar
that has been boiled for 10 minutes in 2 cups (473 ml) of water.
Let prime at 70F (21C) for approximately 5 weeks until carbonated, then
store at cellar temperature.
"
** Leffe Blond recipe **
************************
from "Beer Captured" by Tess amd Mark Szamatulski
OG=1.067, FG=1.016, SRM=7, IBU=26, abv=6.5
Mash:
11.75# Belgian Two-row Pilsner Malt
4 OZ. (113 g) Belgian Biscuit Malt
4 oz. (113 g) Belgian Aromatic Malt
4 oz. (113 g) German Munich Malt
2 OZ. (57 g) Honey Malt
Mash at 152F (65.6C).
Bring the water to a boil, remove from the heat and add:
8 oz. (226 g) Belgian Clear Candi Sugar
2 OZ. (57 g) Malto Dextrin
1/2 OZ. (21 g) Pride of Ringwood at 9.3AA (4.7 HBU) (bittering hop)
Boil for 45 minutes then add:
1/2 OZ. (14 g) Styrian Goldings (flavor hop)
1 tsp. (5 ml) Irish Moss
Boil for 15 minutes.
Chill and pitch.
1st choice yeast: Wyeast 1762 Belgian Abbey II; Ferment at 68-72F (20-22C)
2nd choice yeast: Wyeast 3522 Belgian Ardennes; Ferment at 68-72F (20-22C)
Primary for 7 days, then rack to secondary.
Bottle when fermentation is complete, target gravity is reached and beer has
cleared (approximately 3 weeks) with:
1/2 cup (120 ml) Corn Sugar and 1/3 cup (80 ml) Belgian Clear Candi Sugar
that has been boiled for 10 minutes in 2 cups (473 ml) of water.
Let prime at 70F (21C) for approximately 5 weeks until carbonated, then
store at cellar temperature.
"
Til alle de som her på
brygforum spørger efter opskrifter på kopier af kendte kommercielle
bryg:
Prøv lige at søge lidt på
nettet først. Det er ikke så vanskeligt, og der ligger netop masser af frit
tilgængelige opskrifter derude.
Det er selvfølgelig helt OK at spørge på brygforum, hvis
man ikke finder noget, men det er klædeligt at forsøge at finde informationen
selv i første omgang.
Du spørger om en opskrift på en øl i stil med en belgisk
Leffe. Hvis det er en af de mørke varianter, kunne du jo prøve at kigge på
BeerCalc. Der er masser af opskrifter på typerne Dubbel eller Mørk Stærk Belgisk
Ale, som du kan hente inspiration i. For de lyse Leffe-varianter, vil det så
selvfølgelig være Trippel eller Lys Stærk Belgisk Ale, der skal søges
på.
Håber du finder noget, du kan bruge
VH Thomas
Fra: KSPB (Kasper Peter Bach) [mailto:[EMAIL PROTECTED]
Sendt: 30. november 2005 13:05
Til: [email protected]
Emne: [Brygforum] Leffe opskrift
Hej, - jeg kunne
godt tænke mig at brygge en øl a la en belgisk Leffe.
Er der nogen der
kender en opskrift, - og bryganvisning...
vh
Kasper
Bach
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