Geoff Humphrey's BrewBlog > Brew Sessions > Noire Comme Nuit [Belgian Specialty Ale]

Noire Comme Nuit

Specifics

Style:

Belgian Specialty Ale — BJCP Style Information

Category:	Belgian and French Ale
Number:	16E

Variable. This category encompasses a wide range of Belgian ales produced by truly artisanal brewers more concerned with creating unique products than in increasing sales.

Commercial Examples: Orval; De Dolle’s Arabier, Oerbier, Boskeun and Stille Nacht; La Chouffe, McChouffe, Chouffe Bok and N’ice Chouffe; Ellezelloise Hercule Stout and Quintine Amber; Unibroue Ephemere, Maudite, Don de Dieu, etc.; Minty; Zatte Bie; Caracole Amber, Saxo and Nostradamus; Silenrieu Sara and Joseph; Fantôme Black Ghost and Speciale Noël; Dupont Moinette, Moinette Brune, and Avec Les Bons Voeux de la Brasserie Dupont; St. Fullien Noël; Gouden Carolus Noël; Affligem Nöel; Guldenburg and Pere Noël; De Ranke XX Bitter and Guldenberg; Poperings Hommelbier; Bush (Scaldis); Moinette Brune; Grottenbier; La Trappe Quadrupel; Weyerbacher QUAD; Bière de Miel; Verboden Vrucht; New Belgium 1554 Black Ale; Cantillon Iris; Russian River Temptation; Lost Abbey Cuvee de Tomme and Devotion, Lindemans Kriek and Framboise, and many more.

OG	FG	ABV	Bitterness	Color (SRM/EBC)
Varies	Varies	Varies	Varies	Varies

Click for more information about Belgian Specialty Ale from the BJCP website.

Brew Date:

December 12, 2009

Tap Date:

March 6, 2010

Yield:

10 gallons

Color (SRM/EBC):

25.7/50.6

Bitterness (Calc):

25.5 IBU (Rager)

BU/GU:

0.39

Calories:

216 (12 ounces)

Conditioning:

Keg

ABV:

7.2%

ABW:

5.6%

Batch No:	31-2009
OG:	1.066
OG (Plato):	16.13° P
Target OG:	1.064
FG:	1.012
FG (Plato):	3.07° P
Target FG:	1.012
Real Extract:	5.43° P
App. Atten.:	81%
Real Atten.:	66.3%

General Information

Method:	All Grain

Method:

All Grain

In salute to Unibroue's Chambly Noire.

Scale Recipe

Enter desired final yield (volume):

gallons

Malts and Grains

14.00 pounds

German Pilsen Malt (2-Row)

Color (L):	1.5 °L
Info/Use:	Light color, malty flavor. For pilsners, lagers.

62.9% of grist

6.00 pounds

German Dark Munich Malt

Color (L):	9 °L
Info/Use:	Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.

27% of grist

0.50 pounds

German Carafa III De-Husked Malt

Color (L):	500 °L
Info/Use:	De-husked for a less bitter taste. Great for use in Dark beers, Stouts, Altbier, and Bockbier. The unique de-husked barley adds aroma, color and body, with a milder smoother flavor that can be achieved with whole grains.

2.2% of grist

0.75 pounds

Belgian Special B Malt

Color (L):	110 °L
Info/Use:	Extreme caramel aroma and flavor. For dark Abbey beers and other dark beers.

3.4% of grist

0.50 pounds

British Chocolate Malt

Color (L):	350 °L
Info/Use:	Nutty, toasted flavor, brown color. Use as a specialty grain in brown ales, porters, stouts and bocks.

2.2% of grist

0.50 pounds

British Pale Chocolate

Color (L):	200 °L
Info/Use:	Used in darker beers such as porters and stouts to add color and richness. May be used in preference to chocolate malt when less color from the grains is desired and a grain with milder flavors is needed.

2.2% of grist

22.25 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	10 gallons
Evaporation Rate:	1.33 gallons per hour
Boil Time:	90 minutes
Runoff Volume Needed:	12.4 gallons	10 gallons (final boil volume) ÷ 0.96 (cooling) + 2 gallons (boil evaporation)
Grain Amount:	22.3 pounds
Grain Absorbtion:	4.7 gallons
Total Water Needed:	18.2 gallons	12.4 gallons (runoff) + 4.7 gallons (grain absorbtion) + 1.00 gallons (equip. loss)
Mash Water Needed:	7.4 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	10.8 gallons	18.2 gallons (total water) – 7.4 gallons (mash water)

)

100% of grist

Adjuncts

2.00 pounds	Flaked Oats
1.00 pounds	Sucrose (Table Sugar)

Non-Fermentables

1 oz.	Coriander Seed @ 10 minutes
0.2 oz.	Star Anise @ 10 minutes

Hops

1.00 ounces

Magnum

Region:	Germany
AAU Range:	12 - 14%
Notes:	Clean bittering hop. Bred at the Hop Research Institute in Hull, Germany.
Typical Use:	Bittering.
Substitution:	Columbus, Nugget, Northern Brewer
Example:	Lager, Pilsner, Stout

12.5% Pellets @ 60 minutes
Type: Bittering
Use: Boil

12.5 AAUs

1.00 ounces

Total Hop Weight

12.5 AAUs

Boil

Total Boil Time:	90 minutes

Total Boil Time:

90 minutes

Yeast

Name:	Canadian/Belgian
Manufacturer:	Wyeast
Product ID:	3864
Type:	Ale
Flocculation:	Medium
Attenuation:	75-79%
Alcohol Tolerance:	High
Temperature Range:	65–80°F
Amount:	3000 ml

Equipment Profile

Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun

Batch Size:	10.00 gallons	Boil Volume:	12.00 gallons
Evaporation Rate:	9.00% per hour	Mash Tun Dead Space:	0.80 gallons
Efficiency:	72%	Mash Tun Weight:	9.00 pounds
Hop Utilization:	100%	Mash Tun Volume:	10.00 gallons
Loss:	1.00 gallons	Mash Tun Specific Heat:	0.30 Cal/gram per °C
Notes:	Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.

Mash Profile

Single Infusion Mash, Light Bodied Beer, No Mash Out

Grain Temperature:	72°F	Tun Temperature:	72°F
Sparge Temperature:	168°F	PH:	5.4
PPG:	29.2	Efficiency:	84.7%
Notes:	Mash profile for most well-modified malts.

Steps

#	Name	Type	Time	Temp.	Description
1	Mash In	Infusion	75 min.	150°F	Add 100% of mash water at 162° F / 72° C

Water Profile

Highlands Ranch, Colorado

Calicum:	31.4 ppm
Bicarbonate:	56.9 ppm
Sulfate:	41.1 ppm
Chloride:	0.9 ppm
Sodium:	27.0 ppm
Magnesium:	3.5 ppm
PH:	5.4%
Notes:	Filtered through standard charcoal system.

Procedure

Single infusion mash at 151°F for 60 minutes. 90 minute boil. Added sugar at 10 minutes to end of boil.

Single infusion mash at 151°F for 60 minutes. 90 minute boil.

Added sugar at 10 minutes to end of boil.

Fermentation

Primary:	14 days @ 72° F
Age:	70 days @ 55° F

Tasting Reviews

	2 Reviews		Submit a Review		Refresh Page

2 Reviews

Submit a Review

Refresh Page

	45-50 = Outstanding		30-37 = Very Good		14-20 = Fair
	38-44 = Excellent		21-29 = Good		00-13 = Problematic

Review by Brad Darnell (Experienced Judge [non-BJCP])

Aroma:	9 / 12	Moderate roasted, caramel nutty malt aroma to start. Medium chocolate notes. Low hop aroma. Little to no fruity esters. No off aromas.
Appearance:	2 / 3	Black with ruby highlights. Good clarity. Medium-low, fizzy frothy light tan head. Low head retention.
Flavor:	16 / 20	Medium chocolate, nutty malt with light caramel character. Light hop bitterness. Light hop flavor. Roasted malt to balance. Light dry to chalky finish. No off flavors.
Mouthfeel:	4 / 5	Medium body. Medium-high carbonation. Light alcohol warmth. Creamy with no astringency.
Overall Impression:	7 / 10	Nice beer; a pleasure to drink.
Cumulative Score:	38 / 50	Excellent

Review by Jake Kolakowski (BJCP Recognized Judge)

Aroma:	8 / 12	Chocolate/roasty, followed by dark fruits, chocolate malts. No hops. Chocolate roastiness is interesting and pleasant.
Appearance:	3 / 3	Very dark brown; slightly hazy. Low tan head with good retention.
Flavor:	14 / 20	Strong anise with molasses flavor followed by a good chocolate roastiness. Pleasant dark fruitiness. Not particularly Belgian.
Mouthfeel:	3 / 5	Medium body, moderate carbonation; slight dryness, approaching astringency. Moderate alcohol warmth.
Overall Impression:	8 / 10	An interesting and drinkable beer. Lacks some of the fruitiness and esters which are typical of the Belgian darks.
Cumulative Score:	36 / 50	Very Good

Bottle Label

View Full Size

Awards & Competitions

Entry Name:	Noire Comme Nuit
Competition:	Peak to Peak Pro-Am
Date:	Mar 27, 2010
Style:	Belgian Specialty Ale
Place:	1st (Gold)

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