Couldn't find a decent all grain clone so I made one up and brewed it about a month ago. Flavor is on point!
I start from distilled water and treated it to bru'n waters pale balanced profile. Mash pH was between 5.2 and 5.3.
Batch size: 5.5 gallons
Boil time: 60min
Weyermann pilsner malt 7.5lbs
Briess munich malt 7.8oz
Weyermann pale wheat malt 7.8oz
Wyeast Belgium saison II (2L starter)
Hallertau 4.7% 1.6oz 60min
Hallertau 4.7% .75oz 0min
Ginger root (medium chop) .25oz 15min
Bitter orange peel 1oz 10min
Grains of paradise .43oz 5min
Mash at 147 for 60min, fly sparge to collect around 7 gallons. Boil for 60min and cool to 70f then oxygenate with o2. Pitch yeast and allow temp to rise to 76f. Let ferment for 3 weeks then bottle or keg with 3+ volumes of co2.