Saison II

This is the second formulation of a saison recipe that I want to brew.
I am using british pale ale malt as the base since I have a large bag
of it. You could also use belgian pilsner for a slightly lighter beer.
Should have a nice balance between malt, hops, esters and spices.

Brewer:	Christopher McMath		Email:	mcmath@colorado.edu
Beer:	Saison II		Style:	Belgian Saison
Type:	All grain		Size:	6 gallons
Color:	7 HCU (~6 SRM)		Bitterness:	37 IBU
OG:	1.064		FG:	1.015
Alcohol:	6.4% v/v (5.0% w/w)
Water:	10 gallons of declorinated water with medium hardness.
Grain:	9 lb. British pale 1 lb. Wheat malt 1 lb. Belgian Munich .5 lb. Belgian CaraVienne .5 lb. Rolled oats
Mash:	75% efficiency
	step mash with rests at 122 for 30 min, 153 for 70 min and mashout at 170 for 20 min. Sparge with 5.5 gallons of water over 45 min- 1 hour.
Boil:	90 minutes	SG 1.055	7 gallons
	1 lb. Belgian candi sugar
	1/2 oz crushed whole coriander 1/8 oz crushed star anise 1/8 oz crushed cumin seed 1/8 oz crushed cardamom seed 1/2 oz bitter orange peel steep all for last five minutes of boil and in chilling period over 30 min. May add some for a flavor addition too. should be subtle and blend with the other flavors, rather than being strong like in a christmas ale.
Hops:	1 oz. Styrian Goldings (5.5% AA, 90 min.) 1 oz. Tettnanger (4.5% AA, 90 min.) 1 oz. Saaz (3.75% AA, 25 min.) 1 oz. Saaz (aroma)
Yeast:	1/2 gallon starter of wyeast 3787 trappist high gravity from a previous batch.
Log:	ferment at 65 degrees for three weeks. Bottle age for two months.
Carbonation:	use one cup of dextrose/ 5 gal to achieve the high champagne-like carbonation characteristic of saisons.
Tasting:	not brewed yet. will update later.

Recipe posted 03/25/98.