My Saison recipe

A number of folks have asked for this, so here it is. The last time I posted it was July 2000. This recipe (and its variations) have won a number of gold medals, most significant being The Spirit of Belgium 2000. For yeast I split the batch and use three separate yeasts. I use White Labs WLP550 (La Chouffe like), WLP565 (Dupont like), and WLP570 (Gulden Draak like). The are all good. They make three different Saisons. Warning: don't increase the amount of spices! You could cut them in half and still taste them, you could quarter them and still taste them. 24 gal. @ 1.060 OG (= 1440 pts) 42 lb. malt @ 28 pts/lb/gal (1210 pts - 89% by wt - 83% by GU) 5 lb. sugar @ 46 pts/lb/gal (230 pts - 11% by wt - 17% by GU) 32 lb. Pils Malt (71.42%) 5 lb. Munich Malt (11.9%) 5 lb. Wheat Malt (11.9%) 2 lb. Cara-pils (5.95%) 14.5 gallon Mash H2O (boiled to remove bi-carbonates) 10 gm CaCl 10 gm CaSO4 Mash Schedule - single decoction: mash in 145F pull decoction, raise to 158F for 20 min, boil for 20 min mix back to the main mash and rest at 158F for 45 min. or you could just go with a single step infusion mash at 158F for 90 min. 25 gallon sparge H2O (boiled to remove bi-carbonates) 10 gm CaCl 10 gm CaSO4 2 hour boil 5 lb. Candi Sugar ~230GU @ 1.046 pts/lb 40 gm coriander 35 gm dried bitter orange peal 1.5 oz Northern Brewer @ 9.2% - 70 min. 6 oz Saaz @4% - 40 min. 6 oz Saaz @4% - finish Total = 23 IBUs -- -- Michael Valentiner, Minneapolis, Minnesota mpv(a)yuck.net