Saison 2

This is a strong-ish Saison, brewed in the Belgian tradition of no-holds-barred brewing style. Screw-ups are welcome during this process.

Brewer:	BadBen		Email:	badbendrs@yahoo.com
Beer:	Saison 2		Style:	Bière de Garde
Type:	All grain		Size:	10.5 gallons
Color:	11 HCU (~8 SRM)		Bitterness:	26 IBU
OG:	1.072		FG:	1.010
Alcohol:	8.0% v/v (6.3% w/w)
Water:	Charcoal-filtered tap water, with 3 gallons distilled H2O, (to reduce alkalinity). We have very hard water, here.
Grain:	3 lb. Wheat malt 2 lb. Belgian Munich 1 lb. Belgian biscuit 2 lb. Spelt (for that extra something) 14 lb. British pale (Maris Otter) 1 lb. Belgian Munich 1 lb. German Vienna 0 lb. 8 oz. Belgian aromatic 1 lb. American crystal 10L
Mash:	80% efficiency
	Mash: 80% efficiency, single infusion. Final: Mashed at 154-158 for 100 min ___________ start recirc. to clarify, last 20 min of final mash ________ Batch sparged at 170F, 6.5 gal volume (approx).
Boil:	120 minutes	SG 1.060	12.5 gallons
	1 lb. 0 oz. Indian Light Jaggery sugar
	Add 2 tbsp Irish moss at 90 min into boil. Last 15 minutes of boil, add some spice to your life. You determine what you like, and put it in. This is a Belgian, so experimentation is crucial: Add __________oz Black Malabar or __________pepper (ground) Add zest of 1.5 large Navel oranges. Add zest of 1 small grapefruit. Add __________oz of fine Indian Coriander (ground) Add___________oz of fine Indian Fennel______________________ Add___________oz of grains of Paradise (ground)___________________ Add___________oz of _____________________________________
Hops:	1 oz. Styrian Goldings (5.5% AA, 60 min.) 1 oz. Saaz (3.75% AA, 30 min.) 1 oz. Styrian Goldings (5.5% AA, 30 min.) 1 oz. Saaz (3.75% AA, 15 min.) 1 oz. Styrian Goldings (5.5% AA, 15 min.) 1 oz. Saaz (aroma)
Yeast:	Wyeast Abbey Yeast II, 1762 XL, smacked 6 hrs in advance. Wyeast Bordeaux XL #3267 (activator pack), smacked in advance. Wyeast Pasteur Champagne XL #3021, smacked in advance. Experiment with your yeast strains. At least use a Belgian strain, though.
Log:	Fermentation; the warmer, the better. Any temp in the range of 72 to 95 is fair game, with a Belgian. Or you can do a room temperature gig: 1) Primary fermentation in glass or SS at 72-80F for 7 - 14 days. 2) Secondary fermentation in glass at 72-80F for 10 days, add gelatin at this point for fining. 3) Give it a month or two of room temperature lagering to smooth out the flavors.
Carbonation:	3.0 volumes	Keg: 16.5 psi @ 38°F
	You are basically over-carbonating for the desired effect. Release some pressure from kegs before serving.
Tasting:	Insert your precious words here.

Recipe posted 05/19/05.