Belgian Specialty Ale – All Grain

Statistics

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%

Adjuncts

Amount Adjunct
1.50 pounds Sucrose (Table Sugar)

Non-Fermentables

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

Hops

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

Yeasts

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

Notes:

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

Notes:

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

Procedure

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

Primary:
14 days @ 72° F
Secondary:
14 days @ 72° F
Age:
90 days @ 65° F

Le Reveillon

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 5.8                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 6.1    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 7.2    
Post-Boil Amt: 5    
Boil Time: 90    
O.G.:      
Mash PH:      
Boil PH: