Recipe Type: All Grain
Yeast: WLP565
Yeast Starter: 2L
Additional Yeast or Yeast Starter: Montrachet
Batch Size (Gallons): 5.25
Original Gravity: 1.062
Final Gravity: 1.006
IBU: 20
Boiling Time (Minutes): 90
Color: gold
Primary Fermentation (# of Days & Temp): 7 days (see notes)
Secondary Fermentation (# of Days & Temp): 60 days @72*F
Tasting Notes: A nice, drinkable Belgian Saison, mildly spicy and well rounded.

This recipe is based on Saison Du Mont from Zymurgy magazine. It was the 2009 Big Brew recipe adapted to increase attenuation/gravity and use spices on hand. It took 2nd place at the 2009 Dixie Cup.

Grain Bill:
7.25# 2-row
2# Vienna
.5# Flaked Wheat
.5# Honey
.5# Flaked Oats

Mashed 149*F for 75 minutes.

Hop Bill:
1oz Goldings 90
.5oz Hallertau 15
.5oz Hallertau 0

Spices (optional):
1/2oz Indian Coriander, coarsely crushed, flameout
6oz Orange Marmalade, flameout

Notes:
Chilled wort to 72*F and pitched 2L starter from stir plate. Allowed to ferment in my garage which was between 80*F and 90*F until the primary yeast attenuated to 1.014, which took about 7 days. Then I racked to a secondary carboy, added 1tsp of amylase enzyme powder (DO NOT USE BEANO, IT IS NOT THE SAME THING!!!!) along with a sachet of rehydrated Montrachet wine yeast. Allowed to sit in secondary for two months at 72*F until final gravity was reached (1.006) and the beer was crystal clear. Siphoned to a bottling bucket where I added a sachet of rehydrated Montrachet wine yeast for bottle conditioning. Primed competition bottles to 3 volumes, primed the rest of the batch to 4 volumes and bottled with Belgian bottles and corks. Bottles were fully carbonated within three days, and bottling yeast is highly flocculant leaving the beer crystal clear in the glass.

Adjusted my water profile for a moderately hard water and balanced hop/maltiness using gypsum and CaCl2.

Next time I brew this I will try it without the spices at all.