Belgian Specialty Ale
BJCP 2008 – 16E
Batch #:
2009-19
Batch Size:
10.00 gallons
Boil Time:
90 min
Brew Date:
August 9, 2009
Tap Date:
December 25, 2009
Statistics
OG:
1.100 23.7° P
FG:
1.020 5.1° P
Real Extract:
8.5° P
Attenuation:
78.5% Apparent
64.1% Real
64.1% Real
Color:
16.5SRM
IBU:
35.1
BU/GU:
0.35
ABV:
10.0%
ABW:
8.3%
Calories:
329 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 11.00 pounds | Belgian Plisen Malt | 58.3% |
| 2.00 pounds | German Dark Munich Malt | 10.6% |
| 1.00 pounds | German Wheat Malt Light | 5.3% |
| 0.75 pounds | Belgian Special B Malt | 4% |
| 0.75 pounds | German CaraMunich Malt I | 4% |
| 0.75 pounds | Belgian Caravienne Malt | 4% |
| 0.13 pounds | British Pale Chocolate Thomas Fawcett and Sons | 0.7% |
| 1.00 pounds | German Vienna Malt | 5.3% |
| 1.50 pounds | Sucrose (Table Sugar) | 7.9% |
| 18.88 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 0.75 ounces | Magnum | 60 minutes | Boil | Pellets | 13.1% | |
| 0.75 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 1.5 ounces | Extract - Pure Vanilla | Other | minutes | |
| 1.00 | Cinnamon Stick | Spice | Boil | minutes |
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Bastogne Belgian Ale | White Labs | WLP510 | Liquid |
Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun
Batch Size:
10.00 gallons
Boil Volume:
12.00 gallons
Evaporation Rate:
9.00% per hour
Hop Utilization:
100%
Mash Tun Volume:
10.00 gallons
Mash Tun Weight:
9.00 pounds
Mash Tun Specific Heat:
0.30 cal/gram per °C
Trub Chiller Loss:
1.00 gallons
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
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Mash In | Infusion | 60 minutes | 154° F |
Fermentation and Aging
Primary:
14 days @ 72° F
Secondary:
14 days @ 72° F
Age:
90 days @ 65° F
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).
Procedure
Single infusion mash at 154°F for 60 minutes.
90 minute boil, adding hops according to schedule.
Ferment at 72-75°F.
