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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)

         2 xT58 Yeast or White Labs Trappist Ale Yeast



  1. Well in advance of preparing recipe, place 15 litres of water in closed containers in a fridge and chill
  2. In a large pot, bring 4 litres of water to the boil and add 3kg light liquid malt. Add 30g Hallertau Hops and set timer for 60 minute count down.
  3. In a separate bowl, steep Caramunich grain in 1 litre of hot tap water for 15 minutes.
  4. 4. Strain the grain liquid through a sieve into the pot of boiling malt and hops. Discard the grains.
  5. After boiling for 45 minutes, stir Candi Sugar into hot grain wort.
  6. After 50 minutes, add Saaz hops.
  7. At the end of the 60 minutes, turn off the heat, add Light Dried Malt, and stir.
  8. Tip the pot of boiled malt and hops into your fermenter, and stir until dissolved.
  9. Top up fermenter with pre-cooled and tap water to 23 litres at 18° - 24°C, then pitch the yeast.
  10. Seal fermenter and ferment at 20 - 22°C until a stable hydrometer reading is attained.
  11. Bottle and allow to mature for four weeks at least, if possible!


NOTE: This brew depends a lot on the yeast. To ensure all the sugars are fermented and a nice dry beer results - use a good dose of healthy Belgian yeast, preferably Liquid Yeast, and some yeast Nutrient.

This brew will take a little longer than usual to fully finish fermenting (at least 2 weeks is normal), so be patient and don’t rush the beer into the bottles. It will need a little longer to mature as well. It’s worth it!

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