Belgian Specialty Ale – All Grain GONE


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 %
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%


Amount Adjunct
1.50 pounds Sucrose (Table Sugar)


Amount Non-Fermentable Time
1 Vanilla Bean  
2 Cinnamon Stick  


Amount Hop Time AA
0.75 ounces Magnum 60 min 13.1%
0.75 ounces Total Hop Weight


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

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


Mash profile for most well-modified malts.

Mash Steps

# Name Time Temp. Description
1 Mash In 60 min. 154°F

Add 100% of mash water at 166° F / 74° C

Water Profile Highlands Ranch, Colorado


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

14 days @ 72° F
14 days @ 72° F
90 days @ 65° F

Le Réveillon II

Date Brewed:  

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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