Kaberne Fran Rye Saison

Cab Franc SaisonBack in March of 2014 Gregory & I collaborated on a Ginger Kumquat Saison that turned out great and received an honorable mention at our first homebrew competition, the 2014 Aroma of Tacoma competition (I’ll eventually get it posted up here).  Based on the success of that brew, we began kicking around ideas for other Saisons we’d like to someday brew.  In late September we decided on a dark rye Saison suitable for the winter months which would incorporate the other half (12-13 lbs.) of the Cabernet Franc grapes we bought from the grape crush.

We brewed this beer a week after our Kaberne Fran Sour Pale Ale and it should be ready to keg or bottle around December 17th 2014, along with our 100% Brett. IPA, and the Chanterelle Belgian Strong Ale detailed in earlier posts.  Here is our recipe:

Kaberne Fran Rye Saison

Recipe Specifics

Batch Size (Gal): 5.5
Total Grain (Lbs): 11.38
Anticipated OG: 1.055
Anticipated SRM: 17.0
Anticipated IBU: 37.0
Brewhouse Efficiency: 75%
Wort Boil Time: 90 Minutes


39% – 4.5 Lbs. Belgian 2-Row Pilsner
17% – 2.0 Lbs. Rye Malt
13% – 1.5 Lbs. CaraRed
13% – 1.5 Lbs. Flaked Rye
04% – 0.5 Lbs. Caramel/Crystal 40L
04% – 0.5 Lbs. Brown Malt
04% – 0.5 Lbs. Flaked Wheat
01% – 0.19 Lbs. Carafa III
01% – 0.18 Lbs. Rice Hulls


0.75 oz. Perle (Pellet, 8.5% AA) @ 60 min.
0.75 0z. Perle (Pellet, 8.5% AA) @ 30 min.
1.00 0z. Perle (Pellet, 8.5% AA) @ 1 min.
0.50 oz. Perle (Pellet, 8.5% AA) @ 0 min.


1.00 Whirlfloc @ 15 min.
1.00 tsp Yeast Nutrient @ 15 min.
12.50 Lbs. Cabernet Franc grapes


White Labs WLP072 French Ale (starter)
White Labs WLP644 Brettanomyces Bruxellensis Trois

Water Profile

1.00 tsp Calcium Chloride
1.00 tsp Gypsum

Mash Schedule

Single Infusion – 75 min @ 152F


10.06.14 – Made a stir-plate 2L starter with 1 White Labs WLP072 vial.  Brewtoad suggests 210 billion cells to ferment 5.5 gal.  Cold crashed and decanted morning of brew day.

Brewed 10.08.14 with Gregory

10.08.14 – Chilled wort to 70F before pitching yeast starter.

10.08.14 –  Put fermentor onto brewbelt and holding steady at 70-75F.

10.18.14 – Transferred to secondary fermentor and added the Cabernet Franc grapes.

11.19.14 – After 32 days in secondary on the grapes, we transferred to a tertiary fermentor and put it back onto the brewbelt.

12.29.14 – Brewed a second batch of the base saison to blend with the grape version.

01.16.15 – Transferred the second rye saison to secondary after 18 day primary fermentation.

01.28.15 — Blended the two saisons to taste (roughly half and half, leaning a tad more heavy on the regular version).

02.18.15 — Bottled the finished beer in 750ml cork and cage bottles.

Tasting Notes — 01.27.16 (bottle pour)

Slightly over carbonated with a reddish-brown color and billowy white head.  Nose is reminiscent of minerals and cherry pits with some fruit still left on them.  An initial sharp carbonic bite requires the imbiber to let the brew warm on the tongue where juicy vinous notes are revealed, followed by some light rye spice.  There are some astringent phenolic notes from the French Saison yeast that aren’t unpleasant.  It finishes very dry and akin to mineral water due to the brett., with a slight alcohol note and a faint fruitiness that makes me think of dried fruit leather.

Calculated OG: 1.056
Calculated FG: 1.004
Approx. ABV: 6.83%


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