Saison Recipe

• White Labs WLP565 Saison Ale or Wyeast 3724 Belgian Saison
• 7.5 pounds Pilsner LME
• 1.0 pound Wheat LME
• 1.0 pound cane sugar
• 0.5 pounds Munich LME
• 1.3 ounces Hallertau 5% AA for 60 minutes
• 0.7 ounces Hallertau 5% AA at flame out
• 0.5 ounce coriander at flame out
• Zest of one Seville orange at flame out
• 1/4 teaspoon coarsely crushed grains of paradise at flame out

1. One day before brew day, make a
2. with your yeast.
3. Bring fermentables and water to make five gallons to a boil on high heat.
4. Once a rolling boil is achieved, start a timer for 90 minutes. Add the first hops dose with 60 minutes left.
5. At the end of 90 minutes, remove from heat and immediately add remaining hops and spices. Add clean cool water to make 5.5 gallons. Cool the wort to below 70u0b0F with an ice bath or a wort chiller. Remember to keep things sanitary for every stage after the boil.
6. Transfer the wort to a sanitized fermentation bucket or carboy. Add an airlock and cool to 68u0b0F if not already there. Also cool the yeast starter to 68u0b0F.
7. Once the wort reaches 68u0b0F, aerate the wort and pitch the yeast.
8. Ferment for 7 to 10 days. Let the beer temperature rise to 80u0b0F as it ferments. If it does not fully attenuate you can add a package of dried champagne yeast to finish the job. It should dry out to a final gravity of about 1.008 to 1.010 before bottling.
9. or
10. the beer, carbonating to 3 to 3.5 volumes.

lme, cane sugar, munich lme, minutes, out, out, out, grains of paradise

Taken from www.seriouseats.com/recipes/2011/12/homebrewing-saison-recipe-how-to-brew-saison.html (may not work)