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Leffe Brune

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Dziś zostałem obdarowany 'buteleczką' belgijskiego 'Leffe Brune'.... tuż po otwarciu... spróbowaniu...

bach do netu... czy może gdzieś recepta na klona jest dostępna... długo szukać nie trzeba było:

 

Leffe Brun Clone

 

9½ lbs. Belgian Pils malt

8 oz. Flaked wheat

4 oz. Flaked barley

4 oz. Aromatic

4 oz. Biscuit

4 oz. Chocolate

2 oz. Honey Malt

4 oz. Munich Malt

390 ppg for grains

8 oz. Dark Candi Sugar

2 oz. Malto Dextrine

1 oz. Pride of Ringwood hops

½ oz. Styrian Goldings after 45 minutes

OG for 5.5 Gallons: 1.070

Week long primary fermentation, then racked to two week secondary primed with 1-1/8 cup dark DME

FG comes out to: 1.015

 

Wyeast 1762

 

No i odrazu pytania...

Honey Malt - słód miodowy? gdzie to kupić/czym zastąpić ?

Aromatic - to caraaroma ?

ppg for grains - ppg co to za skrót ?

 

 

--edit

I've read somewhere in the net, that weyermanns melanoidin malt is a descent honey malt substitute

prawda li to?

Edited by pepo

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tu masz prostszy przepis...

słód miodowy:

Here’s my profile for Honey Malt. This malt is made by the Gambrinus Malting Corporation and it’s their name for a unique, highly kilned German malt called brumalt. Some non-North American versions of this malt (Gambrinus Malting is based in Armstrong, British Columbia, Canada) are Weissheimer Bruhmalz and Weyermann Melanoidin.

It looks a lot like caramel malt but it’s processed in a way so that there is no roasty/astringency (that is sometimes associated with caramel malt’s flavor profile). The process involves restricting the oxygen flow during the sprouting process and this develops sugars and rich malt flavors that makes the malt taste the way it does.

Flavor: Intense malt sweetness with hint of a honey like flavor. Lacks caramel malt’s sharp bite.

Color: 20-30 °L

Body: It gives your beer a smooth, honey-like texture.

Use: Most sources said “specialty beers” which to me means “pushing the envelope” beers. More typical suggested styles included: Brown ales, summer-style pale ales, and belgians.

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Strasznie skomplikowana ta receptura. Jak znam Belgów, to pewnie w oryginale jest o wiele prościej - pilzneński, monachijski, special B i jakiś cukier. Chmiel Pride of Ringwood (australijski o ile się nie mylę) też raczej nie jest użyty w orginale, pewie Styrian, Challenger, może Goldings albo Saaz.

 

Widać że to z Ameryki receptura. ;)

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Strasznie skomplikowana ta receptura. Jak znam Belgów, to pewnie w oryginale jest o wiele prościej - pilzneński, monachijski, special B i jakiś cukier. Chmiel Pride of Ringwood (australijski o ile się nie mylę) też raczej nie jest użyty w orginale, pewie Styrian, Challenger, może Goldings albo Saaz.

zapomniałeś o jakiś niesłodowanych zbożach ale większości przypadków jest jak mówisz. A pierwsze skrzypce grają drożdże.

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