No need for spices when hops and yeast can do the trick, and an attenuation-monster yeast strain helps to complete the profile for this big but dry saison.
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For more about brewing this style and the thinking behind this recipe, see Make Your Best Saison.
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
9 lb (4.1 kg) pilsner
1 lb (454 g) Vienna
1 lb (454 g) wheat malt
4 oz (113 g) Victory
HOPS & ADDITIONS SCHEDULE
8 oz (227 g) cane sugar at first wort
1.2 oz (34 g) Fuggles at 30 minutes [13 IBUs]
1.2 oz (34 g) Styrian Goldings at 10 minutes [7 IBUs]
Wyeast 3711 French Saison
Mill the grains and mash at 152°F (67°C) for 60 minutes. Recirculate until the runnings are clear, then run off into the kettle, adding sugar to dissolve. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort. Boil for 60 minutes, adding hops according to the schedule. After the boil, chill to about 80°F (27°C), aerate the wort, and pitch the yeast. Ferment at 80°F (27°C) or at your warmest available (yet steady) room temperature. Once fermentation is complete and gravity has stabilized, crash to 35°F (2°C), then package and carbonate to 2.75–3 volumes of CO2.
Replace the grains with 7.7 lb (3.5 kg) of light dry malt extract (DME) but keep the cane sugar. Bring about 6 gallons (23 liters) of water to a boil. Turn off the heat and add the DME and sugar in batches, stirring to dissolve and being careful not to scorch. Return to a boil and boil for 60 minutes, continuing the directions as above.