6 lbs. Pilsner 2-Row
1 lb. Flaked Wheat
1 lb. Munich
1 lb. Caramunich
1 lb. Honey
1 Brown Cardamom pod, crushed, @ 5 Min
1 Brown Cardamom pod, crushed; add before bottling in spice tea (see Notes)
1 oz. Juniper berries, crushed; add before bottling in spice tea (see Notes)
1 Whirlfloc @ 15 Min
1 oz. Tettnang FWH for 30 Min
1.25 oz. Cascade @ 60 Min
1 oz. Saaz @ Flameout
Salts to mimic Belgium water
Wyeast French Saison 3711
Optional: Substitute Belgian Saison 3724, or start with 3724 and finish with 3711
Mash @ 148 for 60 Min
OG 1.053, FG 1.003, ABV 6.6 %
On bottling day (or kegging day), make a spice tea right before with the 1 oz. of crushed juniper berries and 1 brown cardamom pod. I used a food processor and a big tea strainer. Use boiling water, let it steep for about 5-10 minutes, and dump it right into the bottling bucket. This is where the majority of your aroma and flavors are developed.
On brown cardamom: it's also known as black, hill, Bengal, greater, Indian, Nepal, and winged cardamom (thanks, Wikipedia!). It is waaay stronger and different than the green cardamom you're probably used to. I bought 1 oz., not knowing this, and scoffed when people told me I should probably stick to one pod. I found one other brew which used it, and discovered they used... about 1 pod. Turns out they're right. DO NOT go overboard with this stuff. It's awesome and gives a nice woodsy, earthy aroma and taste which goes along great with the hops and juniper, but it could easily overpower the brew.
A friend of mine who doesn't like hoppy beers said he loved this. He said the juniper adds it's own interesting bitterness/kick, and nicely compliments the hops.