Recipe Type: Partial Mash
Yeast: Wyeast Belgian Saison (3724)
Yeast Starter: 1.5 L
Batch Size (Gallons): 5
Original Gravity: 1.060
Final Gravity: 1.012
IBU: 33
Boiling Time (Minutes): 60
Color: 13° SRM
Primary Fermentation (# of Days & Temp): 21@32'C
Secondary Fermentation (# of Days & Temp): 7@24'C
Tasting Notes: Very close to Saison Dupont - a bit hoppier & more tangy.

Grains & Fermentables:
% Kg ppg °L

32% 1.200 British Pale 37 2
27% 1.000 Light Dry Malt Extract 45 8
14% 0.500 Belgian Candy Sugar Amber 36 75
14% 0.500 Wheat Dry Extract 44 8
14% 0.500 Light/Pale Malt Extract Syrup 36 5

Partial mash 60 mins @ 66'C Used pretty hard water.

Hops:

30g/1oz Perle @ 60 mins
30g/1oz East Kent Goldings @ 15 mins
15g/.5oz East Kent Goldings @ flame out
15g/.5oz Hallertau Mittelfruh @ flame out

Primed with beet sugar and bottle conditioned for 2 weeks.

The sugar added was mostly to be sure to hit my FG and it was spot on at 1.012, though it gave the beer a bit of a triple character. Tastes almost like a mix of S.Dupont and Delirium Tremens... Beer turned out really great though, waaay beyond my expectations!

Just had to add this as I feel that most of the Saison recipes here are more experimental ones or American interpretations of the style. If I did this one all grain, I would cut back on or completely remove the sugar (maybe lower the OG a bit as well) and do a long mash at low temps to make it dry out. And the key to getting a beer right with this yeast is patience, patience, high temps and more patience! Also, a little rousing may be nice every once in a while. And don't skip the starter!!!