Recipe Type: All Grain
Yeast: WLP565 (Belgain Saison I)
Yeast Starter: No
Batch Size (Gallons): 5.5
Original Gravity: unknown
Final Gravity: unknown
Boiling Time (Minutes): 60
Color: Gold/Yellow
Primary Fermentation (# of Days & Temp): 7
Additional Fermentation: 3 weeks in the bottle
Secondary Fermentation (# of Days & Temp): 7

Amount Item Type % or IBU
Grains:
6.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 55.8 %
2.00 lb Munich Malt (9.0 SRM) Grain 18.6 %
2.00 lb Wheat Malt, Bel (2.0 SRM) Grain 18.6 %
Hops:
1.00 oz Tettnang [4.50%] (60 min) Hops 16.3 IBU
0.50 oz Sorachi Ace [13.70%] (15 min) Hops 11.0 IBU
1.00 oz Saaz [4.00%] (20 min) Hops 8.7 IBU
0.50 oz Sorachi Ace [13.70%] (5 min) Hops 4.4 IBU
Extras:
0.50 oz Coriander Seed (Boil 5.0 min) Misc
0.75 oz Orange Peel, Sweet (Boil 5.0 min) Misc
0.50 lb Candi Sugar, Clear (0.5 SRM) Sugar 4.7 %
0.25 lb Candi Sugar, Amber (75.0 SRM) Sugar 2.3 %
Yeast:
1 Pkgs Belgian Saison I Ale (White Labs #WLP565) Yeast-Ale
Mash:
Single infusion mash @ 153.

Actual OG: 1.053 (1.057 Planned)
Actual FG: 1.020 (1.016 Planned)
IBU: 40.5


I brewed this on New Years Eve, and it turned out GREAT! I've tested against a commercial microbrew saison (Victory Brewing), and think mine is as good, if not a little better. It's got a bitter bite to it (Sorachi Ace 13% AA), but washes off the tongue clean without aftertaste. It is very citrus in smell and taste. A very good 'lite' style beer. When it gets to 95+ degrees outside, this will be a nice brew to cool you down.

I will likely brew this again and change the Orange peel to include less orange and more grapefruit. I also plan on replacing corriander with peper and/or seeds of paradise.