I just made this - very tasty. However, I didn't get enough of the ginger through.Sam Calagione's Extreme Brewing has a recipe for ginger saison. I made it, and although I had trouble keeping the yeast motivated, it was a popular brew. I also converted it to all-grain, and I can't put my hands on that recipe at the moment, but here's the extract version...
6.6 lbs Light LME
1 lb Light DME
1 lb Cara-Munich
1 lb Light Candi Sugar
1.5 oz Hallertau bittering
.5 oz Hallertau flavor
.5 oz Styrian Goldings aroma
2 oz Crystalized Ginger (cut up)
Saison or Biere-de-Garde yeast
1. Add the grains to cool water (in a bag), heat water to 170F.
2. Remove grains, add DME and LME, boil.
3. Add hops at 60, 10, and 5 minutes.
4. Add candi at 10 minutes.
5. Add ginger at flame out.
6. Cool, pitch, rack, etc.
Took forEVER to finish. Saison yeast likes it hot, so keep it as warm as possible. It ended up giving up way too early, and I had to adjust the bitterness with an additional hop tea at the end of fermentation.