Leeff Blond

BREWERS CHOICE
Leeff Blonde

You will need:

3kg Liquid Light Malt Extract

500g Light Dried Malt

250g Caramunich Grain

500g Belgian Clear Candi Sugar

30g Hallertau Hops Pellets (60 min boil)

20g Saaz Hops Pellets (10 min boil)

T58 Yeast (White Labs Trappist Ale Yeast-optional)

Procedure

1. Well in advance of preparing recipe, place 10-15 litres of water in closed containers in a fridge and chill

2. Place Caramunich grain in a bowl; add 1 litre boiling water and 500mls tap water. Steep for 30 minutes.

3. Dissolve Candi Sugar in 1 litre of boiling water in another pot. Ensure all sugar has been dissolved.

Remove from heat and cover until Step 8.

4. While waiting for the grain to steep, add 500g of Light Dried Malt and 4 litres of hot water together

in a brew pot. Stir well until extract is dissolved.

5. After steeping grain, pour grain wort through sieve into brew pot. Pour 1 litre of hot water through

sieve into brew pot to rinse the grain. Place brew pot on stove and bring to the boil.

6. When the liquid in the brew pot reaches the boil, add 30gms of Hallertau Hops to the brew pot to boil

for 60 minutes. Start timing of boil. (Start time: )

7. After boiling 45 minutes, add Candi Sugar water and stir well. (Add time: )

9. At 50 minutes into the boil, add all liquid malt and Saaz hops and stir well. (Add time: )

10. At end of boil, place brew pot in sink and cool wort quickly, changing water around pot as needed.

11. Tip wort into fermenter and add cool and tap water to bring volume to 22 litres.

12. Pitch yeast, stir gently and ferment at 20-22°C.

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