Spring Saison

This recipe is intended to capture the spirit of the world classic
Saison Dupont of Belgium which is golden in color with a huge head
and subtle fruit and spice notes. Should be great.

Brewer:	Christopher McMath		Email:	mcmath@colorado.edu
Beer:	Spring Saison		Style:	Belgian Saison ale
Type:	All grain		Size:	5 gallons
Color:	7 HCU (~6 SRM)		Bitterness:	36 IBU
OG:	1.064		FG:	1.016
Alcohol:	6.2% v/v (4.9% w/w)
Water:	Declorinated 10 gallons of Boulder,Colorado water. Added a small amount of gypsum for mash chemistry.
Grain:	9 lb. Belgian Pilsner 1 lb. Wheat malt 1 lb. Belgian Munich .5 lb. Belgian CaraVienne
Mash:	75% efficiency
	Step mash with rests at 90 for 20 min, 122 for 30 min, 154 for 70 min and mash out at 170 for 20 min. I use two four gallon kettles on a stove and monitor the temperature and add heat to raise mash to the next temperature range.
Boil:	75 minutes	SG 1.053	6 gallons
	added 1 oz toasted and ground whole coriander seed in the last ten minutes along with 3/4 oz of dried orange peel. Also add 1 tsp of Irish Moss the last 20 min.
Hops:	.5 oz. Styrian Goldings (5.5% AA, 60 min.) 1 oz. Tettnanger (4.5% AA, 60 min.) .5 oz. Saaz (3.75% AA, 30 min.) .5 oz. Styrian Goldings (5.5% AA, 30 min.) 1 oz. Saaz (aroma)
Yeast:	Most likely Wyeast belgian ale. I haven't actually brewed this yet so I may use another one like the 1214 abbey ale, abbey II or belgian strong ale. the yeast should give slight spiciness and fruitiness, but it should be less than in a belgian tripel. I may also try to culture from a saison dupont bottle, but I don't know how fresh it would be in the USA. I will update the recipe when I have brewed it. Use 1 qt of starter at high krausen.
Log:	Primary ferment at 65 degrees for two weeks. dry hop in secondary for two weeks with one oz of saaz hops, then bottle with 1 cup of sugar per five gallons. Age at least one month.
Carbonation:	Used corn sugar at rate of 1 cup per five gallons since this style is very highly carbonated like champagne.
Tasting:	Not brewed yet. I will update later.

Recipe posted 01/12/98.