JUST AN EXPERIMENT.

Just back from dropping off a peracitic keg rinse unit off at a brewery, they were doing a tasting which was handy. I was also picking up some roasted barley flaked barley and wheat malt for my Christmas stout. They had a new brew which was a coffee stout so stopped off at the local coffee bean supplier and bought 100g of coarsely ground Colombian beans. Looking forward to this one.
 
4.30 start, mashed in 5.15 now running off into the copper, 5 abv Coffee Stout.
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barryd said:
So can any of you beer gurus make me a few Gallons of Leffe Rituel? Now there's a challenge for you! :D My French stocks will run out before too long I Reckon. :(
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Most beer recipes are available online Barry, sometimes they won't be exact but will come close.

You can also sometimes cultivate the same yeast they use from a bottle of the real stuff.
 
Robmac said:
Most beer recipes are available online Barry, sometimes they won't be exact but will come close.

You can also sometimes cultivate the same yeast they use from a bottle of the real stuff.
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I'll cock it up Rob. I'm sure its not easy. Thats why I'm hoping the experts on here will sort me out. :cool:

This is what I found.

There is no single official "recipe" available for Leffe Rituel 9°, as the commercial recipe is a trade secret, but homebrewers have developed clone recipes based on the beer's known ingredients and flavor profile. Leffe Rituel 9° is a Belgian Strong Pale Ale characterized by its deep golden color, an ABV of 9%, and notes of banana, honey, raisins, spices, and a notable hop presence.
A representative clone recipe for a Belgian Strong Pale Ale style, inspired by Leffe Rituel 9°, would include the following components and general process:

Key Ingredients

IngredientTypePurpose
MaltsPilsner malt (base), Munich malt, aromatic malt, and a small amount of dark crystal malts for color and flavor complexity.Provides fermentable sugars, color, and malty backbone.
SugarsDark Candi sugar or table sugar (sucrose).Lightens the body and boosts the high alcohol content while keeping the beer dry.
HopsNoble hops (e.g., Hallertau Tradition, Saaz, Styrian Goldings).Provides balanced bitterness and herbal/spicy aromas.
YeastA Belgian Abbey Ale yeast strain (e.g., White Labs WLP530, SafAle T-58, or Westmalle strain).Crucial for the distinct fruity (banana, clove) and spicy ester profile typical of Belgian ales.
SpicesSome clone recipes include small amounts of coriander for added complexity.Enhances the spicy notes.

General Homebrewing Process
  1. Mashing: A multi-step mash is often used to ensure high fermentability, typically starting at a lower temperature (around 63°C) and gradually rising to higher temperatures (around 72°C and then mashing out at 78°C).
  2. Boiling: The wort is boiled for 60-90 minutes. Hops are added at various stages for bitterness and aroma. Sugars are typically added towards the end of the boil.
  3. Fermentation: The wort is cooled to around 18°C (64°F) and the yeast is pitched. Fermentation is initially held at this temperature and then allowed to rise to a warmer temperature (around 22°C or higher) to encourage the production of the characteristic Belgian esters and phenols.
  4. Maturation and Packaging: After fermentation is complete, the beer is chilled to clarify, then packaged and carbonated (often bottle-conditioned for authenticity).
Homebrewers can find specific ingredient amounts and step-by-step instructions on dedicated homebrewing forums and recipe sites such as Brewer's Friend or The Homebrew Forum.
 
Maybe should have added, the coffee sat in hot water @80deg for 15 minutes to make sure the coarsely ground beans were pasteurised.
 
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