Recipe – Leffe Radieuse Clone – DME

A friend of mine asked me last year if we could attempt to brew a Leffe Radieuse clone which is an 8.2% Belgium Strong beer, i’d never tried it before so i thought i’d give it a bash and it turned out nice.  This year we decided to give it another go, but with distractions, and my general lack of organisation, we forgot to add Munich Malt to the mash, so we subbed in DME, and if anything this improved the flavour so i thought i’d post the recipe.

Because this is a quite a big beer i’d recommend making a starter before hand which is detailed within the instructions.

Belgian Dark Strong Ale (18 E)

Type: All Grain Batch Size: 23.00 l Boil Size: 27.41 l Boil Time: 60 min

End of Boil Vol: 25.52 l

Final Bottling Vol: 23.00 l

Fermentation: Ale, Two Stage

Equipment: 

  • 40l Mash tun with false bottom (helps stop grain flowing into kettle)
  • 32l Kettle
  • 10l Pan
  • Sieve
  • Measuring Jug.
  • Digital Thermometer.
  • Coiling Coil
  • Hydrometer (optional).
  • Assorted receptacles for ingredients.
  • Fermenting Bucket and Airlock.

 

Ingredients

Amt Name Type # %/IBU
0.10 kg For Starter Light Dry Extract (8.0 SRM) Dry Extract 5 2.4 %
5.84 kg Lager Malt (2.0 SRM) Grain 1 79.0 %
0.23 kg Aromatic Malt (26.0 SRM) Grain 2 3.1 %
0.23 kg Caramunich Malt (56.0 SRM) Grain 3 3.1 %
0.23 kg Special B Malt (180.0 SRM) Grain 4 3.1 %
0.18 kg Light Dry Extract (8.0 SRM) Dry Extract 5 2.4 %
0.37 kg Candi Sugar, Dark (275.0 SRM) Sugar 6 5.0 %
0.31 kg Sugar, Table (Sucrose) (1.0 SRM) Sugar 7 4.3 %
64.00 g Hallertauer Mittelfrueh [3.10 %] – Boil 60 mins Hop 8 17.3 IBUs
1 tablet Campden Tablet
Enough StarSan
1 teaspoon Protofloc

 

Prepare for Brewing

Create a yeast starter with 1.00 l of wort – typically this means adding 100gs of DME to 1l of water, bring to boil simmer for 15 mins, cool to pitching temperature, around 21c then pitch yeast. a good vessel for this is a 2l Erlenmeyer flask they come in a variety of sizes but are very handy. Cover the top with sanitised tin foil and aerate over a few days either with a stir plate, or by shaking when you remember to.

 

Brew time.

The first step with any brewing is to make sure your kit (and work area) is clean and free from any cleaning product residue.

Measure out all ingredients, splitting the ingredients into Mash and Boil

This Recipe calls for a malt to be added into the Mash, and the sugars and DME to be added after the mash preboil.

For this recipe we need to heat three lots of water at different times.

19.39 l Strike water that we add to the grain to create the mash. heated to 77.7c to create a mash temp of 68.9c

6.81 l Water to raise the temperature of the Mash after 45 mins to raise the mash temp to 75.6c (i generally boil a few kettles and use a small pot for this part)

10.11l Sparge water heated to 75.6c to sparge the mash.

 

Mash or Steep Grains

Mash Ingredients

Amt Name Type # %/IBU
5.84 kg Lager Malt (2.0 SRM) Grain 1 79.0 %
0.23 kg Aromatic Malt (26.0 SRM) Grain 2 3.1 %
0.23 kg Caramunich Malt (56.0 SRM) Grain 3 3.1 %
0.23 kg Special B Malt (180.0 SRM) Grain 4 3.1 %

 

Mash Steps

Name Description Step Temperature Step Time
Mash In Add 19.39 l of water to create a mash temp of 68.9 C 45 min
Mash Out Add 6.81 l of water to raise a mash temp to 75.6 C 10 min

Fly sparge with 10.11 l water at 75.6 C

Add water to achieve boil volume of 27.41 l

Estimated pre-boil gravity is 1.069 SG

 

Boil Ingredients

Amt Name Type # %/IBU
0.18 kg Light Dry Extract (8.0 SRM) Dry Extract 5 2.4 %
0.37 kg Candi Sugar, Dark (275.0 SRM) Sugar 6 5.0 %
0.31 kg Sugar, Table (Sucrose) (1.0 SRM) Sugar 7 4.3 %
64.00 g Hallertauer Mittelfrueh [3.10 %] – Boil for 60mins Hop 8 17.3 IBUs
1 teaspoon Protofloc at 45 mins into boil

The sugars and the DME can be added as soon as you get the boil on as this helps ensure that there isn’t boil over.

For the last 15mins of the boil add in protofloc and copper coil

Estimated Post Boil Vol: 25.52 l and Est Post Boil Gravity: 1.077 SG

 

Cool and Transfer Wort

Cool wort to fermentation temperature

Transfer wort to fermenter

Add water if needed to achieve final volume of 23.00 l

 

Pitch Yeast and Measure Gravity and Volume

Fermentation Ingredients

Amt Name Type # %/IBU
1.0 pkg Abbey Ale (White Labs #WLP530) [35.… Yeast 9

Target: 1.077 SG)

(Target: 23.00 l)

 

Fermentation

Primary Fermentation (4.00 days at 19.4 C ending at 19.4 C)

Secondary Fermentation (10.00 days at 19.4 C ending at 19.4 C)

 

Bottling or kegging

Typically i add 1/3 teaspoon of sugar to 330ml bottle or 1/2 teaspoon to 500ml bottles.

Kegging is done at around 14psi and 7c

Leave a Reply

Your email address will not be published.

Please click on image to take a look

at our fundraising T-shirt.