Belgian Specialty Ale – All Grain


General Info

Revision of the original Le Réveillon to incorporate more rasin, dark fruit, maltiness, and fruity esters (e.g., more "Belgian characteristics" as one judge put it) using a Trappist yeast (Bastogne).

Malts and Grains

Amount Malt/Grain %
11.00 pounds Belgian Plisen Malt 63.3%
2.00 pounds German Dark Munich Malt 11.5%
1.00 pounds German Wheat Malt Light 5.8%
0.75 pounds Belgian Special B Malt 4.3%
0.75 pounds German CaraMunich Malt I 4.3%
0.75 pounds Belgian Caravienne Malt 4.3%
0.13 pounds British Pale Chocolate 0.7%
1.00 pounds German Vienna Malt 5.8%
17.38 pounds Total Grain Weight 100%


Amount Adjunct
1.50 pounds Sucrose (Table Sugar)


Amount Non-Fermentable Time
1.5 ounces Extract - Pure Vanilla  
1 Cinnamon Stick  


Amount Hop Time AA
0.75 ounces Magnum 60 min 13.1%
0.75 ounces Total Hop Weight


Name Lab/Manufacturer Product ID Amount
Bastogne Belgian Ale White Labs WLP510 2000 ml

Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun


Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.

Mash Profile Single Infusion Mash, Medium Bodied Beer, No Mash Out


Mash profile for most well-modified malts.

Mash Steps

# Name Time Temp. Description
1 Mash In 60 min. 154°F

Add 100% of mash water at 166° F / 74° C

Water Profile Denver, Colorado


Single infusion mash at 154°F for 60 minutes.

90 minute boil, adding hops according to schedule.

Ferment at 72-75°F.


Fermentation and Aging

14 days @ 72° F
14 days @ 72° F
90 days @ 65° F

Le Reveillon

Date Brewed:  

Brew Day Data

  Target Actual Notes
Strike Water Amount: 5.8    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 3.4    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 5.5    
Post-Boil Amount: 5    
Boil Time: 90    
OG: 1.096 / 22.9° P    
Mash PH:      
Boil PH:      

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