Cabin Fever Saison

(10 gallons/38 L, all-grain)
OG = 1.055  FG = 1.008 SRM = 6  IBU = 25  ABV = 5.8%

Ingredients

16.0 lbs. (7.3 kg) Belgian Pils malt
2.0 lbs. (0.91 kg) Belgian Caravienne malt
2.0 lbs. (0.91 kg) Carapils®/dextrine malt
2.0 lbs. (0.91 kg) flaked oats
8 AAU Czech Saaz hops (first wort hop) (2.0 oz./57 g at 4.0% alpha acids)
8 AAU Czech Saaz hops  (45 min.) (2.0 oz./57 g at 4.0% alpha acids)
1.0 oz. (28 g) whole coriander (15 min.)
1.0 tsp. (28 g) whole cardamom (15 min.)
1.0 tsp. Irish moss (15 min.)
White Labs WLP565 (Belgian Saison I) yeast (2-liter starter)
13.0 oz. corn sugar (if priming)

Step by step

Make a two-liter yeast starter, with an original gravity of 1.048, a day or two before brewing. Dough-in the mash at 149 °F (65 °C). Rest for 90 minutes. Raise the mash temperature to 168 °F (76 °C) and mash-out for 30 minutes. Take the next 45 minutes to sparge with enough 168 °F (76 °C) water to collect 12 gallons (45 L) of wort. Go ahead and be lazy like me and add the first hop addition to the kettle now. Boil for 60 minutes. Add second hop addition 15 minutes into the boil. At 45 minutes into the boil, add Irish moss and spice (coriander and cardamom — tie it in cheesecloth and crush it lightly with a rolling pin). Chill and transfer to your fermenter and pitch the whole yeast starter. Primary fermentation should take about 10–14 days, then rack it to secondary for an additional 7–14 days. Don’t be shy about allowing the fermentation temperature to get up into the 70s °F (low 20 °C). Prime with 13 ounces (370 g) of corn sugar, bottle. Age for 2-4 weeks before sampling the beer.