Belgian Specialty Ale
BJCP 2008 – 16E

Statistics

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 ouncesMagnum60 minutesBoilPellets13.1%
0.75 ounces Total Hop Weight

Non-Fermentables

Amount Non-Fermentable Type Use Time
1.5 ouncesExtract - Pure VanillaOther minutes
1.00Cinnamon StickSpiceBoil minutes

Yeasts

Name Lab/Manufacturer Product ID Form
Bastogne Belgian AleWhite LabsWLP510Liquid

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

Mash Steps

# Name Time Temp.
1Mash InInfusion60 minutes154° 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.