Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs > Le Réveillon II [Belgian Specialty Ale]

Belgian Specialty Ale – All Grain GONE

Batch #:

18-2009

Batch Size:

5.00 gallons

Boil Time:

90 min

Conditioning:

Keg

Brew Date:

August 9, 2009

Tap Date:

December 25, 2009

Statistics

Target OG:

1.097 23.1° P

OG:

1.096 22.9° P

Target FG:

1.021 5.3° P

FG:

1.020 5.1° P

Real Extract:

8.3° P

Attenuation:

77.7% Apparent – 63.8% Real

Color:

17.1 SRM

IBU:

35.1 Rager

BU/GU:

0.37

ABV:

10.1%

ABW:

7.9%

Calories:

316 12 oz

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	% of Grist
11.00 pounds	Belgian Plisen Malt	63.3%
3.00 pounds	German Dark Munich Malt	17.3%
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%
17.38 pounds	Total Grain Weight	100%

Adjuncts

Amount	Adjunct
1.50 pounds	Sucrose (Table Sugar)

Non-Fermentables

Amount	Non-Fermentable	Time
1	Vanilla Bean
2	Cinnamon Stick

Hops

Amount	Hop	Time	Type	Use	Form	AA
0.75 ounces	Magnum	60 min	Bittering	Boil	Pellets	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 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size:

10.00 gallons

Boil Volume:

12.55 gallons

Evaporation Rate:

9.00% per hour

Typical Efficiency:

72%

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

Mash Tun Dead Space:

0.80 gallons

Loss:

1.00 gallons

Mash Profile Single Infusion Mash, Medium Bodied Beer, No Mash Out

Ideal Grain Temp:

72°F

Ideal Tun Temp:

72°F

Ideal Sparge Temp:

168°F

Ideal PH:

5.4

Notes:

Mash profile for most well-modified malts.

Mash Steps

#	Name	Type	Time	Temp.	Description
1	Mash In	Infusion	60 min.	154°F	Add 100% of mash water at 166° F / 74° C

Water Profile Highlands Ranch, Colorado

Calcium:

31.4 ppm

Bicarbonate:

56.9 ppm

Sulfate:

41.1 ppm

Chloride:

0.9 ppm

Sodium:

27.0 ppm

Magnesium:

3.5 ppm

PH:

5.4

Notes:

Filtered through standard charcoal system.

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 Réveillon II

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	5.8
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	3.4
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	5.5
Post-Boil Amount:	5.00
Boil Time:	90
OG:	1.096 / 22.9° P
Mash PH:
Boil PH:

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Log: Le Réveillon II