Fermentation temperatures for a Leffe Blonde Clone.

[State of the mind]

Having brought myself a digital thermometer and a fridge last weekend, I was wandering what would be the optimum temperature for a Leffe blonde clone (which I am brewing this weekend) to ferment at to produce the least diacety and esters.

I would have thought it is just as lower temperature as you can get, however I am not sure hence my question.


Ahh and here is the recipe if anyone was wandering. :wha:
5.7 kg Pilsner Malt
.45 kg Munich Malt
.15 kg Caraamber
.10 kg Melanoidin Malt
.30kg Cane sugar

38g Styrian Goldings 5.5%AA (60 min)
20g Saaz 3.5% (15 min)

Wyeast 1762 Abbey Ale 2

 

[piet_v]

Flavor profile wyeast 1762 (Rochefort) as in "Brew like a monk" by Stan Hieronymus

18 - 24 °C: Clean, little fruity
24 - 29 °C: Solvent, Alcohol, phenolic

 

[State of the mind]

Flavor profile wyeast 1762 (Rochefort) as in "Brew like a monk" by Stan Hieronymus

18 - 24 °C: Clean, little fruity
24 - 29 °C: Solvent, Alcohol, phenolic

Interesting. I think I will go for 18-24, don't like the sound of solvent flavours. :?

Thanks for the post, does "Brew Like a Monk" have yeast favour profiles for a lot of the wyeasts? If so I think I may have to put that on my "to buy" list. :)

 

[ano]

The wyeast website has quite a bit of info to get you started.