Recipe Type: Partial Mash
Yeast: T-58
Yeast Starter: N/A
Additional Yeast or Yeast Starter: N/A
Batch Size (Gallons): 5.5
Original Gravity: 1.060
Final Gravity: 1.016
IBU: 27.8
Boiling Time (Minutes): 60
Color: 10 SRM
Primary Fermentation (# of Days & Temp): 7 days @ 70
Additional Fermentation: N/A
Secondary Fermentation (# of Days & Temp): 7 days @ 70
Tasting Notes: The ginger really comes through, this really hides the sorghum well

Ingredients:
------------

6 lbs Sorghum Syrup (60 min)
1 lb 8 oz clear candi sugar (60 min)
1 lb 4 oz dark brown sugar (60 min)
1 lb Brown Rice Syrup (15 min)
3 oz Spalter, pellet 4.2% (60 min)
2 oz Saaz, pellet 3.4% (10 min)
.25 oz corriander seed, cracked (5 min)
.25 tsp seeds of paradise, cracked (5 min)
.5 tsp black peppercorns, cracked (5 min)
.6 oz ginger root, grated (12 min)
1 tsp irish moss (10 min)
1.1 oz bitter orange peel (5 min)
8 oz maltodextrine (5 min)
1 pkg SafBrew Specialty Ale (T-58)

Carbed with 4.2 oz corn sugar and bottle conditioned for 10 weeks at room temperature

Here is a link to a review from DKershner, he has a picture there too
http://brew.dkershner.com/2010/casanova-saison/comment-page-1/#comment-344

For me this beer has it's good days and bad days, but I think its really me