Leffe Brune, Abbey Dark Ale 6.5%, Belgium Recipe

Name: Auberge du Pommiers Leffe Brune, Abbey Dark Ale 6.5%, Belgium Recipe
Cook time: 3 h
Total time: 3 h
Yield: 20 servings
Cuisine: Belgian
Ingredients: 5 cups Pale Malt; 1 cup Munich Malt; 0.5 cup Chocolate Malt; 0.5 cup Crystal Malt (60L); 1 tsp East Kent Goldings Hops; 0.5 tsp Fuggle Hops; 1 packet Belgian Ale Yeast; 6 liters Filtered Water; 0.5 cups Corn Sugar

Inspired by Auberge du Pommier

Time3h

Serves20

Dark

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Ingredients

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Method

Brewing Process

Mashing

In a large pot, heat 6 liters of filtered water to about 70°C (158°F). Add the crushed grains (Pale Malt, Munich Malt, Chocolate Malt, Crystal Malt) and maintain the temperature for 60 minutes.

Sparging

After mashing, sparge the grains with hot water to collect the wort. Collect about 4 liters of wort.

Boiling

Bring the wort to a boil. Once boiling, add East Kent Goldings hops and boil for 60 minutes, adding the Fuggle hops in the last 15 minutes of the boil.

Cooling

After boiling, cool the wort quickly using a wort chiller or an ice bath until it reaches about 20°C (68°F).

Fermentation

Transfer the cooled wort to a sanitized fermentation vessel. Pitch the Belgian ale yeast and seal the vessel with an airlock. Let it ferment for 1-2 weeks at around 20°C (68°F).

Bottling

Once fermentation is complete, dissolve the corn sugar in a small amount of water and add it to the beer for carbonation. Bottle the beer in sanitized bottles and cap them.

Conditioning

Let the bottles condition at room temperature for 1-2 weeks before refrigerating. Serve chilled.