Leffe Brown is an authentic abbey beer. Both its deep, dark brown colour and its full, slightly sweet flavour can be ascribed to the use of darkly roasted malt, making every sip just as exceptional as the last.
23 Litre Batch
Mash Tun – All Grain
FOR THE MASH:
4kg German Pilsner grain
1.25kg Dark Munich grain
150g CaraMunich T2 grain
150g Special B grain
100g Brown Malt grain
300g Dark Belgian Candi Sugar
To Infuse grain use 15 litres of 70°C water (strike temp). Mash Schedule:90min @ 66° C, 20min @ 72°C. Then recirculate and run-off.
FOR THE BOIL:
45g Styrian Goldings hop pellets (4.5%AA) (Boil for 60min)
1 tsp Irish moss or Whirl Floc + Candi Sugar – (boil for 15min)
15g Saaz hop pellets (3%AA) – (Boil for 10min)
Cool the wort and ferment as close as possible to 21°C Preferably with White Labs WLP530 – Abbey Ale Yeast and Yeast Nutrient.
Tips for temperature control:
-Use the chilled water to reach a satisfactory temperature and add yeast immediately.
-Maintain a cool even temperature in the fermenter.
-Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.
-Placing the fermenter on a concrete slab can also help to keep the temperature constant.
–Use a Brewing Thermostat and a fridge for optimum brewing conditions all year round.
Equipment needed for mead making:
– 4 Litre Pot
– Medium Funnel
– 2 x 5L Demijohns
– Bored Bung
– Solid Bung
-To make oak spirit use a 4-5 Litre wide neck glass jar, use around 200-300g of oak blocks or chips and 1 litre of vodka/neutral spirit. Soak for at least 14 days but the flavour intensifies the longer you leave the oak soaking. When ready, strain the oak out by passing it through filter wool in a funnel.