Gordon Strong’s Saison

(5 gallons/19 L, all-grain)
OG = 1.055  FG = 1.006
IBU = 28  SRM = 5  ABV = 6.5%

Ingredients
9 lbs. (4.1 kg) Pilsner malt
8 oz. (227 g) pale ale malt
8 oz. (227 g) Munich malt
8 oz. (227 g) wheat malt
1 lb. (454 g) flaked rye
6.5 AAU Pacific Jade hops (first wort hop) (0.5 oz./14 g at 13% alpha acids)
0.5 oz. (14 g) Pacific Jade hops (5 min.)
Wyeast 3711 (French Saison), White Labs WLP590 (French Saison), Wyeast 3726 (Farmhouse Ale), or LalBrew Belle Saison yeast
1 cup corn sugar (if priming)

Step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 0.5 tsp. of calcium chloride and 0.5 tsp. calcium sulfate to the mash.

This recipe uses a step mash. Use enough water to have a moderately thick mash (1.5 qts./lb. or 3.1 L/kg). Mash in the malts at 131 °F (55 °C) and hold for 15 minutes. Raise to 144 °F (63 °C) and hold for 60 minutes. Raise the temperature to 158 °F (70 °C) and hold for 15 minutes. Begin recirculating, raise the mash temperature to 169 °F (76 °C) for mash out then recirculate for an additional 15 minutes.

Put the first wort hops in the boil kettle, then sparge slowly and collect 6.5 gallons (24.5 L) of wort. 

Boil the wort for 60 minutes adding hops at the time indicated in the recipe ingredients list. 

After the boil is complete, chill the wort to 72 °F (22 °C), pitch the yeast, aerate if using a liquid yeast strain, and ferment at this temperature until complete. 

Rack the beer, prime and bottle condition, or keg and force carbonate to 3 v/v.

Saison

(5 gallons/19 L, extract only)
OG = 1.055  FG = 1.006
IBU = 28  SRM = 5  ABV = 6.5%

Ingredients
4 lbs. (1.8 kg) extra light or Pilsen dried malt extract 
2 lbs. (0.91 kg) weizen/wheat dried malt extract
6.5 AAU Pacific Jade hops (first wort hop) (0.5 oz./14 g at 13% alpha acids)
0.5 oz. (14 g) Pacific Jade hops (5 min.)
Wyeast 3711 (French Saison), White Labs WLP590 (French Saison), Wyeast 3726 (Farmhouse Ale), or LalBrew Belle Saison yeast
1 cup corn sugar (if priming)

Step by Step
Heat 6.5 gallons (24.5 L) of water in the brew kettle to 158 °F (70 °C). Turn off the heat. Add the malt extracts and stir thoroughly to dissolve completely. Turn the heat back on, add first wort hops, and bring to a boil. 

Boil the wort for 60 minutes, adding hops at the time indicated.

After the boil is complete, chill the wort to 72 °F (22 °C), pitch the yeast, and ferment at this temperature until complete. 

Rack the beer, prime and bottle condition, or keg and force carbonate to 3 v/v.