Le Reveillon

Spice, Herb, or Vegetable Beer BJCP 2008 – 21A

OG
1.080
FG
1.000
SRM
27.2
ABV
10.0%
IBU
32.5
Batch #
2017-16
Batch Size
5.50 gal
Boil Time
90 min
Brew Date
August 27, 2017
Tap Date
December 25, 2017
BU/GU
0.41
ABW
8.3%
Kcal
252 12 oz
Real Extract
3.5° P
Attenuation
100% apparent
81.9% real

Fermentables

Belgian Plisen Malt
11.85 lbs|72.5%
Type
Grain
Origin
Belgium
Color
1.5 SRM
PPG
44.0
Info
Light color, malty flavor. For pilsners, dubbels, tripels, whites and specialty ales.
72.5%
Munich II (Weyermann)
1.50 lbs|9.2%
9.2%
Special B Malt
0.75 lbs|4.6%
4.6%
Wheat Malt, Dark (Weyermann)
0.50 lbs|3.1%
Vienna Malt
0.50 lbs|3.1%
Carafa III (Weyermann)
0.25 lbs|1.5%
Sucrose (Table Sugar)
0.50 lbs|3.1%
PPG
46.0
Candi Sugar, Dark
0.50 lbs|3.1%
Color
275.0 SRM
PPG
73.0
Info
Crystalized Candi Sugar (Sucrose) used in many Belgian Tripels, Dubbels, and holiday ales. Adds head retention and sweet aroma to beer. Adds color.

Hops

0.65 oz
Magnum 12.0%
60 min Boil
0.55 oz
Saaz 3.5%
20 min Boil

Non-Fermentables

2 beans
Vanilla Beans Other
1 stick
Cinnamon Stick Spice
Boil min

Yeasts

1 pkg
French Saison3711
Wyeast

Equipment Profile15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size
10.00gal
Boil Volume
12.55gal
Evaporation Rate
9.00%per hour
Hop Utilization
100%
Mash Tun Volume
10.00gal
Mash Tun Weight
9.00 pounds
Mash Tun Specific Heat
0.30 cal/gram per °C
Top Up Water
0.00gal
Trub Chiller Loss
1.00gal

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

Mash Steps

Step 1
Mash In75 min
150°F

Fermentation and Aging

14 days
Primary
67°F
30 days
Secondary
67°F
60 days
Age
65°F

Water Profile Highlands Ranch, Colorado

Calcium
31.4
Bicarbonate
56.9
Sulfate
41.1
Chloride
0.9
Magnesium
3.5
Ideal PH
5.4
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