5 Gallons (19 liters)
OG: 1065 (15.5 degrees P)
Alcohol by volume: 5-5.5%
Bitterness: 43 IBU
Color: deep amber
Yeast: Saison Wyeast 3724 or White Labs WLP 565
All-grain recipe calculated at 75% efficiency
All grain recipe:
3 pounds (1.4 kilograms) Belgian or German Pils malt
5 pounds (2.3 kilograms) Belgian or German Munich malt
1 pound (454 grams) Belgian or German Aromatic melanoidin malt
0.5 pound (227 grams) flaked oats, toasted 20 minutes at 300 degrees F, or until a nice cookie aroma starts coming from your oven
0.5 pound (227 grams) buckwheat
0.25 pound (113 grams) Brown or pale chocolate malt
1 pound (454 grams) Colombian, Salvadoran or Mexican panela/piloncillo (partially refined cane sugar), added to kettle
Extract + steeped grain recipe:
4.5 pounds (2.0 kilograms) Pale dry unhopped amber extract (or 5 pounds syrup)
Plus: all other grains & sugars
Hops (calculated for pellets; use 25% more for whole hops)
0.5 ounce (14 grams), 90 minutes, Northern Brewer (7% AA) 17.5
0.75 ounce (21 grams), 30 minutes, Northern Brewer (7% AA) 20
0.25 ounce (7 grams), 5 minutes, Northern Brewer (7%AA)
0.5 ounce (14 grams), 5 minutes, Saaz (5%AA)
Also in the last 5 minutes of the boil:
0.3 ounces (9 grams) orange peel
0.3 ounces (9 grams) Indian coriander, crushed
one Whole star anise
Mash should be simple infusion mash at 148 degrees F (64 degrees C) for an hour; then raise to 170 degrees F (77 degrees C) for mash out, then begin sparge. Ferment at 70-80 degrees F (21-27 degrees C). Note: only use these high temperatures with the Saison strains. With other Belgian yeasts, ferment 10-15 degrees F lower wouldn’t work.
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