Saison

by Tim Lepley

Ingredients:
9.0 lb. Pilsner Malt
2.0 lb. Munich Malt
1.0 lb. Candy Sugar
1 oz. Styrian Goldings pellet hops (5.25% AA, 50-55 min)
0.25 oz. Northdown pellet hops (8.5% AA, 50-55 min)
1 Tbsp. Dried woodruff (I also poured in a woodruff tea I made) (5 min)
1 gram Grains of paradise (5 min)
0.5 oz. Bitter orange peel (5 min)
0.5 oz. Coriander seed (5 min)
Wyeast 3726 Farmhouse Ale (or other Saison yeast)
Directions:
Mash grains at 148°F (1.25 qt/lb) for 60 minutes.
After 60 minutes, sparge with 170°F.
Boil for 60 minutes, adding hops and spices per the above schedule.
Cool with a wort chiller (OG = 1.080). Transfer to the primary and add yeast.
Awards:
2nd place in Belgian Pale, Saison, & Belgian Specialty category, Ohio Brew Week '09, Athens OH

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