BrewBlog: Le Réveillon
Specifics
Reference
Style:
Brewer: Geoff Humphrey
Brew Date: September 6, 2008
Yield: 5.00 gallons
Reference
Color (SRM/EBC):
18.7/36.8
Bitterness (Calc): 27.5 IBU
BU/GU: 0.34
Calories: 260 (12 ounces)
Conditioning: Bottles
ABV: 9.2%
ABW: 7.2%
Bottling ABV: 9.7%
Batch No: 24-2008
OG: 1.080
OG (Plato): 19.33° P
FG: 1.011
FG (Plato): 2.81° P
Real Extract: 5.8° P
App. Atten.: 85.4%
Real Atten.: 70%
General Information
Method: All Grain
Cost: $26.00

Inspired by the "winter" saison, d’Hiver, in the May/June 2008 issue of Zymurgy. Will be given as gifts for the 2008 holiday season.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
11.50 pounds 83.6% of grist
0.60 pounds 4.4% of grist
1.00 pounds 7.3% of grist
0.40 pounds 2.9% of grist
0.25 pounds 1.8% of grist
13.75 pounds 100% of grist
Adjuncts
0.50 pounds Brown Sugar (Light)  
0.75 pounds Sucrose (Table Sugar)  
Non-Fermentables
1 tsp. Mexican Vanilla Extract @ 0 minutes (Secondary)  
1 Cinnamon Stick, Whole @ 0 minutes (Secondary)  
Reference
Hops
Reference
Yeast
White Labs Belgian Saison II (WLP566) — Liquid — 1000ml Starter
Mash
Mash Type: Infusion
Mash PH: 5.2
Grain Amt. 13.75 pounds
Grain Temp. 75° F
Tun Temp. 75° F
Sparge Amt. 4.5 gallons
Sparge Temp. 170° F
Step Description Temp. Time
Infusion 149° F 60 min.
Sparge 168° F 15 min.
Procedure
  • Mash at 149°F for 60 minutes.
  • 90 minute boil.
  • Ferment in primary for at least 7 days.
  • Transfer to secondary and add vanilla and cinnamon.
  • Keep in secondary for at least 14 days.
  • Bottle with fresh yeast and condition for another 28 days.
Fermentation
Primary: 7 days @ 74° F
Secondary: 14 days @ 74° F
Age: 28 days @ 68° F
Tasting Reviews
1 Review Submit a Review Refresh Page
45-50 = Outstanding 30-37 = Very Good 14-20 = Fair
38-44 = Excellent 21-29 = Good 00-13 = Problematic
Review by Greg Geiger (BJCP Recognized)
Aroma: 7 / 12

Spices - dark malts; difficult to get Belgian qualities.

Appearance: 2 / 3

Great clarity; low carbonation and head retention.

Flavor: 12 / 20

Anise? Cloves? Light amount of dark roasted grains.

Mouthfeel: 3 / 5

Light body with alcohol warmth.

Overall Impression: 5 / 10

A bit light in body and malt which makes this brew a bit watery. I like the spices but would support them more with malt. Would also work on getting more Belgian esters with yeast management.

Cumulative Score: 29 / 50 Good
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Bottle Label
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