AG#63 – Saison Ciegle Noir


Recipe Specifications

Boil Size: 19.12 l
Post Boil Volume: 16.12 l
Batch Size (fermenter): 15.00 l
Bottling Volume: 13.50 l
Estimated OG: 1.062 SG
Estimated Color: 25.9 EBC
Estimated IBU: 23.9 IBUs
Brewhouse Efficiency: 52.00 %
Est Mash Efficiency: 53.9 %
Boil Time: 90 Minutes


2.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins)
4.086 kg Bohemian Pilsner Malt, Weyermann (4.0 EBC), 71.0 %
0.691 kg Rye Malt (9.3 EBC), 12.0 %
0.518 kg Dark Rye Malt (20.0 EBC), 9.0 %
0.230 kg Wheat Malt, Bel (3.9 EBC), 4.0 %
0.058 kg Carafa Special III (Weyermann) (925.9 EBC), 1.0 %
0.173 kg Corn Sugar (Dextrose) (0.0 EBC), 3.0 %
15 g East Kent Goldings [5.70 %] – Boil 60.0, 18.1 IBUs
0.32 Items Whirlfloc Tablet (Boil 10.0 mins)
29 g Saaz [3.60 %] – Boil 5.0 min, 3.7 IBUs
19 g Styrian Goldings [3.00 %] – Boil 5.0 min, 2.0 IBUs
5.00 g Coriander Seed (Boil 5.0 mins)
0.6 pkg Belgian Saison I Ale (White Labs #WLP565
0.6 pkg Belgian Saison II Yeast (White Labs #WLP566 (400ml yeast slurry from Epeautre Saison)
Mash Schedule: Bubbles Small Batch BIAB Light Bodied Mash
Total Grain Weight: 5.754 kg
Saccharification Add 22.53 l of water at 71.6 C 65.0 C 60 min

07/08/2016 – Second brew of the day. Wort looked really dark, so I was all set for renaming this a “black saison”, but it actually looked a lot light when I had a sample in the trial jar. As with the last brew, I was left with 13 litres at the end of the boil. This time I didn’t bother taking an OG reading directly after the boil, but I topped up to 15 litres with some tap water and took a reading of 1.056, so a bit below target.

02/09/2016 – Bottled with 113g of glucose (12 litres @ 3.2 vol). Unfortunately I misjudged the volume of the beer because of the large amount of trub in the fermenter, so I left behind at least one litre of beer. I’d planned on separating the yeast from the protein etc. but it didn’t separate as I’d hoped. So I’ll just end up repitching a portion of the cake as usual. Got 12 x 500ml bottles and 7 x 750ml bottles from the batch.

08/12/2016 – Quite pleased with how this has turned out. Big Belgian flavour with some unique flavours contribued by the rye malt. Very highly attenuated, as befits the saison style. Beautiful mahogany colour, but no hint of roast in the aroma or flavour. Would love to do this again with a bit of brett funk.

22/01/2017 – I opened up this post to do an updated tasting note before realising that the comment above really does say it all. Taken aback at the amazing clarity and fantastic dark colour.

02/02/2017 – I tasted this at a meet recently and I was taken aback by the significant alcohol level. But tasting it now it seems a lot more balanced. I’d do this again, possibly reducing the rye malt and addin some brettanomyces.

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