Brut du Faucon
This is the pale champagne beer (the Brut of the Falcon) that kicked things off. Pushy carbonation drives the spices to burst on your palate and in your nose. The lavender proves an unexpected flavor, while the ginger offers a peppery sweetness that distracts from how little sugar remains.
Style: Champagne Beer
Brew Type: All Grain
For 5.5 gallons at 1.085, 5 SRM, 22 IBUs, 12.0 percent ABV
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.
The usual Belgian quest for a dry finish is even more important in this beer. With so much priming sugar coming on board, you must have a perfectly dry beer to start in order to avoid unexpected extra carbonation or a super-sweet taste.
13.00 pounds Pilsner Malt
0.25 pound Caramel Pils
0.25 pound Aromatic Malt
2.00 pounds Light Sugar
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
0.25 teaspoon ground Black Pepper
0.25 teaspoon ground Ginger
0.5 teaspoon Lavender, crushed
0.5 pound Priming Sugar
Wyeast 3787 Trappist High Gravity
Saccharification Rest 147°F 60 minutes