« Biere d'Avril biere de garde | Main | Brett Begani's Stone Anniversary XI (Sublimely Self-Righteous Ale) »
Thursday
Jul152010

Le Saison Noire

Le Saison Noire

As seen being brewed by Chip Walton in this video. Recipe below.

For an easy gathering of ingredients, click here.

Extract with Speciality Grains

OG: 1053

FG: 1.008-1.009

Recipe notes from creator Kris England:

Right from the middle of French Flanders, this black saison is one of the most complex beers you will ever brew. An explosion of malt-derived dark fruits (think plums and sultana raisins) blends extraordinarily well with deep notes of toast and nut. A robust citrus and peppery disposition with an astonishingly smooth finish reminiscent of a top shelf espresso makes this beer entirely unique. Try it in a carbonnade or as a braising liquid for beef roast.

Primary fermentation: 75°-90°F, approx. 1 week

Secondary fermentation: 65°-75°F, 2-3 weeks

Chip's Notes:

7/8/10 - Brewnight - pegged the OG right on. Pitched starter. Fermenting the beer fairly warm - about ambient 80F in my dining room.

7/12/10 - After four days it was down to 1.020, but now comes the time for patience. Saison yeasts are infamous for stalling out, then surging again after a while. So, I'm going to stay the course (for now) and not add any other yeast, etc. Just ride it out. It's a nice dark brown color with great clovey, spicey, pepper nose and similar taste with cinnamon and raisins mixed in.

 

THE RECIPE

 Fermentables:

  • 6 lbs. Pilsen Malt Syrup
  • 1 lb. Pilsen Dry Malt Extract

 Speicality Grains:

  • 1 lb. Belgian Caramunich
  • 0.5 lb. Belgian Carafa III

Hops:

Kris originally suggested 2 oz. of Argentine Cascade, but I never much like them. So I went with enough Styrian Goldings to bring it to about 7%AA. 

  • ??oz. Styrian Goldings - enough to make about 7%AA

 Yeast:

  • I made a starter with White Labs 566 Belgian Saison II

 

Steep grains in 2.5 gallons of water as it heats from tap-cool to about 165F..... or about 30 minutes.

Boil time is 60 minutes. All malt extract (syrup and dry) and hops go in at the 60 min. mark.

Cool to 80F or cooler. Pitch yeast (starter). 

 

References (9)

References allow you to track sources for this article, as well as articles that were written in response to this article.
  • Response
    Response: pullolickal.com
    hello,perdre du poid means what?
  • Response
    Great website=D I will require a good amout of time to examine your stuff:D
  • Response
    Response: wintel box cx w8
    wintel box
  • Response
    Response: Term Paper Writing
    Recipes of easy dishes for those who study are usually taken from the storages of quick food entries. Besides doing homework, student cook to stay full.
  • Response
    Response: new fb app
  • Response
    I want to make it at my home by myself may you give me recipe of it because am starting to do cook food that's why I want to make it at my home.
  • Response
  • Response
    Response: root explorer apk
  • Response
    Response: Lyndon Carsno
    I found a great...

Reader Comments (2)

Any updates on this? Sounds like a tasty brew.

September 14, 2010 | Unregistered CommenterMatt

There will be an on-screen tasting note as part of Brewing TV Episode 29 "Clemifornia Dreaming," which posts on January 28th, 2011 @ BrewingTV.com.

Written tasting notes will post on same day.

Cheers, Matt! (and everyone else)

January 19, 2011 | Registered CommenterChip

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Post:
 
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>