Recipe Type: All Grain
Yeast: WLP 575
Yeast Starter: Yes - 2qts
Batch Size (Gallons): 5.5
Original Gravity: 1.065
Final Gravity: 1.016
IBU: 24.9
Boiling Time (Minutes): 60
Color: 12.9
Primary Fermentation (# of Days & Temp): 21

I actually will be using the White Labs yeast since my LHBS didn't have the wyeast.

BeerSmith Recipe Printout - www.beersmith.com
Recipe: Belgian Saison - AG
Brewer: knipknup
Style: Belgian Dubbel
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.00 gal
Estimated OG: 1.065 SG
Estimated Color: 12.9 SRM
Estimated IBU: 24.9 IBU
Brewhouse Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
8 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 65.4 %
1 lbs 8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 11.5 %
1 lbs 4.0 oz White Wheat Malt (2.4 SRM) Grain 9.6 %
8.0 oz Munich Malt (6.5 SRM) Grain 3.8 %
4.0 oz Special B Malt (180.0 SRM) Grain 1.9 %
1.00 oz Styrian Goldings [5.40%] (60 min) Hops 16.7 IBU
0.50 oz Goldings, East Kent [5.00%] (40 min) Hops 6.8 IBU
0.25 oz Goldings, East Kent [5.00%] (10 min) Hops 1.4 IBU
0.50 tsp Cinnamon (Mash 60.0 min) Misc
0.50 oz Orange Peel, Bitter (Boil 5.0 min) Misc
1.00 tsp Irish Moss (Boil 10.0 min) Misc
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 7.7 %
10.00 gal Boise, ID Water
1 Pkgs Belgian Ale (Wyeast Labs #1214) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 12.00 lb
----------------------------
Name Description Step Temp Step Time
Mash In Add 15.00 qt of water at 165.9 F 154.0 F 60 min