illomenbrewery
Well-Known Member
Well I have been wanting to brew this recipe for a while now, just bought the ingredients so I will be brewing it this weekend. I will be using Wyeast 3787 (High Gravity Trappist). I can't wait!!!
I haven't, but I'm thinking about it. I have recently brewed a dark strong belgian using the abbaye yeast, and although it didn't quite come out as the Chimay-esque beer intended the rather phenolic yeast character reminded me a little of a Leffe (perhaps the Brune rather than the Blond given my beer, but anyway).Has anyone tried using safbrew abbaye with this recipe?
What would I get if I used 5% rolled oats for mouthfeel instead of mashing high, replaced the table sugar with amber Belgian candi and pitched Belle Saison yeast (because I have the candi and Belle Saison on hand))?Note #1 (fEdited from an answer given earlier in the thread)
The reason for mashing at 158 came from doing research into the style from somewhere that I can't even recall.
It may seem high, but the reason for doing so is that Beta Amylase enzymes denature at 158. This leaves more unfermentable long chain dextrins, you will have more "weight" and more mouthfeel with the 158f mash temp but about the same starting gravity, and the final gravity will be higher as well.
You get more mouthfeel this way so that when you add the table sugar to the boil, you get the gravity boost but it's not "thin and cidery" like happens with many beers when you boost with a simple sugar. With this higher temp mash there still is decent mouthfeel and even great lacing on the glass from the proteins.
What would I get if I used 5% rolled oats for mouthfeel instead of mashing high, replaced the table sugar with amber Belgian candi and pitched Belle Saison yeast (because I have the candi and Belle Saison on hand))?
Granted, it wouldn't be a Leffe Blonde clone anymore - but it might be pretty good. Thoughts?
I would think it would still turn out to be a good beer but I would expect the Belle Saison yeast to ferment very low. I got 90% attenuation with Belle Saison on the last batch I used.
When I brewed this recipe, I used some Belgian Ardennes 3522 slurry and let it ferment warm, around 80 degrees. It fermented down to 1.006, which was 90% attenuation. I carbonated the beer to 3.3 volumes and it still had great body and spiciness. Just drank my last bottle last night. It was a little over 6 months old and tasted fantastic.
I plan on brewing a version of Revvy's recipe this weekend. In anticipation of brewing this I ran out and bought a six pack of Leffe. After drinking several I couldn't help but think that I might actually like Leffe more if it was a little dryer and had a little less abv. I love tripels and duvel and have been on the hunt for a session beer that at least comes close to the flavors from said beers. While I think Leffe is really close to being that beer, I wonder if I couldn't tweak the recipe to get it a little closer. Is this sacrilege? Should I just go with the recipe as is? I really want something with a little quicker turn around time. I know that the higher abv makes for a longer conditioning time. Is high alcohol the only way to get those wonderful yeast derived flavors?
Am I pissing in the wind?
I plan on brewing a version of Revvy's recipe this weekend. In anticipation of brewing this I ran out and bought a six pack of Leffe. After drinking several I couldn't help but think that I might actually like Leffe more if it was a little dryer and had a little less abv. I love tripels and duvel and have been on the hunt for a session beer that at least comes close to the flavors from said beers. While I think Leffe is really close to being that beer, I wonder if I couldn't tweak the recipe to get it a little closer. Is this sacrilege? Should I just go with the recipe as is? I really want something with a little quicker turn around time. I know that the higher abv makes for a longer conditioning time. Is high alcohol the only way to get those wonderful yeast derived flavors?
Am I pissing in the wind?
Yes, I have used M27 for this recipe, and it worked really well. It attenuated about as expected for a Belgian, and produced the flavor I was hoping for. It is on the spicy/peppery side of the Belgian spectrum. I like that yeast a lot and use it for most of my Belgian-style pales now. T-58 is also a good choice, and on the same side of the flavor profile, but I have had more difficulty getting good attenuation with it. Have not yet tried the Safbrew Abbaye.
The results I got from my one experiment with Belle Saison were quite different from the M27 flavor, for what that's worth.
Well I went and ordered some M27 today after reading this reply..It's nice to know someone has made the recipe using this yeast with positive results. The "spicy/peppery " is exactly what I'm looking for also so a great big to you.. As much as I would have liked to,I just couldn't justify spending $20 NZD for the WLP 530.
178 seems quite high if your aiming for 158. I'd drop at least 8 degrees off of the strike temp.
I have always used dry yeast and feel most comfortable with that so far. I have some safebrew S-33 on hand. Could I use that with good results?
Making a 2L WLP530 starter now. Going to brew this on the weekend!
Slightly exceeded my usual efficiency (based off older 2-row at 70% and hit 1.070. Nice Kraussen forming after 12hrs. I didn't use a blowoff, but I did put it in the tub just in case Hopefully it hasn't exploded all over my bathroom when I get home!!
subbed willamette as bittering, but shouldn't matter at all.
I'll check back in, after 30 days!! Super excited for this one.
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