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Home » Recipes » 2004 January - Brut du Faucon
2004 January - Brut du Faucon
Featured in Zymurgy - May/June 2006
Technical Details of Methode Champenoise
Style:    22.4 - Belgian Style Specialty Ale, Other (Belgian Brut)
Brewed by:    Kent Fletcher, Jim Kopitzke, Cullen Davis, Drew Beechum
Brewed at:    The Shop
Batch Size:    11.0 Gallons
Boil Time:    60 Minutes
Est. OG    1.085
Actual OG    1.086
Est. IBU    22.3 IBUs
Est. Color    5.1 SRM
Recipe Index | Promash File
Grains, Extracts, Sugars
Malt Name Maltser Amount Percentage
Pilsner Dingemans 26.0 lbs 83.9%
Crystal 8L Dingeman 0.5 lbs 1.6%
Aromatic Malt 0.5 lbs 1.6%
Candi Sugar 4.0 lbs 12.9%
Hops
Name Form Alpha Amount Time
Styrian Goldings Pellet 5.25% 2.00 oz 60
Czech Saaz Pellet 3.5% 1.0 20
Yeast
Man. Code Name Type Amount (Starter)
MB Raines Hashell Strain (Chimay, Unibroue, Dupont, DeKonick) Ale 1.0G
Mash Schedule
Step Rest Temp Rest Time Heat Water
Mash in 147 F 60 minutes Infusion 9G.
Extras
2 Whirlfloc Tablets (20 minutes)

Notes

After many samples of the new Deus beer from Boosteels, a few of us decided to give a go at brewing up our own version.

This brew was intended to be very dry and will be treated with the traditional champagne method.

One version of this was repitched with a quantity of Wyeast Trappist High Gravity to drive it down in gravity.

The beer went into the secondary at 1.014, currently at 9.57%

Bottles were dosed with a solution of sugar syrup to generate 3.5 volumes of CO2 per bottle. Sugar syrup was spiced with ground allspice, cinnamon, black pepper and fresh ginger.

Dosage and Disgorgement details available here - Beer disgorged on 4/10/2005

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