Tap Date
December 25, 2009
Attenuation
78.5% apparent
64.1% real
Fermentables
Info
Light color, malty flavor. For pilsners, dubbels, tripels, whites and specialty ales.
Info
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
Info
Typical top fermented aroma; for wheat beers.
Info
Extreme caramel aroma and flavor. For dark Abbey beers and other dark beers.
Info
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. Results include increased fullness, heightened aroma and fuller flavor. Use 1 - 5% for light or pale beers.
Info
Light crystal malt. Used in lighter Abbey or Trappist style ales.
British Pale Chocolate
Thomas Fawcett and Sons0.13 lbs|0.7%
Info
Used in darker beers such as porters and stouts to add color and richness. It is used in preference to chocolate malt when less color from the grains is desired and a grain with milder flavors is needed.
Info
Increases malty flavor, provides balance. Use in Vienna, Marzen and Oktoberfest.
Hops
0.75 oz
Magnum 13.1%
60 min Boil
Non-Fermentables
1.5 ounces
Extract - Pure Vanilla Other
1.00
Cinnamon Stick Spice
Boil min
Yeasts
1 pkg
Bastogne Belgian AleWLP510
White Labs
Equipment ProfileConverted Keg, 10 Gallon/38 Liter Cooler Mash Tun
Evaporation Rate
9.00%per hour
Mash Tun Weight
9.00 pounds
Mash Tun Specific Heat
0.30 cal/gram per °C
Trub Chiller Loss
1.00gal
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
Fermentation and Aging
Water Profile Denver, Colorado
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.
