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% |
Amount | Hop | Time | Use | Form | AA | |
---|---|---|---|---|---|---|
0.75 ounces | Magnum | 60 minutes | Boil | Pellets | 13.1% | |
0.75 ounces | Total Hop Weight |
Amount | Non-Fermentable | Type | Use | Time |
---|---|---|---|---|
1.5 ounces | Extract - Pure Vanilla | Other | minutes | |
1.00 | Cinnamon Stick | Spice | Boil | minutes |
Name | Lab/Manufacturer | Product ID | Form |
---|---|---|---|
Bastogne Belgian Ale | White Labs | WLP510 | Liquid |
# | Name | Time | Temp. | |
---|---|---|---|---|
1 | Mash In | Infusion | 60 minutes | 154° F |
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).
Single infusion mash at 154°F for 60 minutes.
90 minute boil, adding hops according to schedule.
Ferment at 72-75°F.