Belgian Stout/Black Saison Review

Beer Recipes
1

Recipe: Saison Noire- Black Saison/Belgian Stout
5 Gallon Batch
Grains/Fermentables:

  • 10lbs Pale malt [83.33%]
    -.5lbs Crystal 10L [4.17%]
    -.5lbs Crystal 40L [4.17%]
  • 1lb Roasted Barley 300L [8.33%]
    Hops/Boil Additions:
    -.7oz Simcoe @ 50min
    IBU:32.3
    Yeast:
    1L Starter of WLP568 Saison Yeast Blend Pitched at 75F
    Attenuation=82.26%

Stats:
-OG:1.062
-FG:1.011
-SRM:41.3
-ABV:6.69%

Review: Just finished carbing this one up and I got to say I’m Surprised at how well it turned out. For some reason A Stout made with saison yeast just sounded awesome and after not finding much reading on it I just decided to go for it. I mashed at 156F  collected 6 Gallons and boiled for about 70 minutes to reach desired volume. Very active and quick fermentation but I let it sit in the primary for about 3 weeks, the first week at high 70s and 2 weeks at about 68F total and then straight to the keg. Initial taste is moderately spicy and floral followed by a mild roast bitterness. Its a well balanced that is very drinkable. Figured I would post this in case anyone had thoughts on something similar. Prost!

2

Very interesting. I would think that much roasted barley would come through more.

I am planning a black saison or possibly a wit to do in a few months. I am going with a basic saison grain bill with enough debittered black malt to get the color right. I have had a couple examples that are very nice.

3

That’s what I thought also but it is moderate to mild at most. The color also seemed to be lacking, i was expecting almost blacked out at 41 expected SRM but its like a medium brown color.