Brut du Faucon Noir
Where the original Brut is a pale beer with an aggressively dry profile, the Noir takes a rounder approach to the finish. The final clearing dryness is provided by a stronger carbonation (roughly 5.5 volumes as opposed to the original Brut's 3.5 volumes).
Style: Champagne Beer
Brew Type: All Grain
For 5.5 gallons at 1.084, 18 SRM, 18 IBUs, 12.0 percent ABV
90-minute boil
Directions
Follow the Single-Infusion Brew Process.
Make the priming sugar by bringing 1 cup of water to the boil, add the sugar, stir to dissolve, and return to the boil. Add the spices and boil for 15 minutes before straining through a coffee filter.
Follow the bottling instructions in text.
TIP
All wrapped up with their corks and cages and even foils if you choose, the Bruts make great gifts. Given at Christmas, they're perfect for that midnight New Year's toast.
10.00 pounds Pilsner Malt
0.75 pounds Wheat Pils
0.50 pound Special B Malt
0.25 pound Carafa II Special Dehusked Chocolate Malt
2.00 pounds Light Sugar
0.50 pound Turbinado Sugar
12.50 pounds Pale Liquid Malt Extract (LME)
1.00 ounce Styrian Goldings (5.25 percent AA) Pellet for 60 minutes
0.50 ounce Czech Saaz (3.50 percent AA) Pellet for 20 minutes
1 tablet Whirlfloc
1 tablespoon Yeast Nutrient
0.12 teaspoon ground Allspice
0.5 teaspoon ground Cinnamon
0.12 teaspoon ground Mace
1.00 teaspoon Double Strength Vanilla Extract
0.75 pound Priming Sugar
Wyeast 3787 Trappist High Gravity
Saccharification Rest 149°F 90 minutes
