Saison Belgian Style Farmhouse Ale clone recipe
New Belgium Brewery, Colorado

(5 gallons/19 L, extract with grains)
OG = 1.058 FG = 1.008
IBU = 25 SRM = 6 ABV = 6.5%

Ingredients

10 oz. (0.28 kg) Carapils® malt
10 oz. (0.28 kg) crystal malt (20 °L)
0.5 lbs. (0.23 kg) wheat dried malt extract
6.6 lbs. (3 kg) Pilsen liquid malt extract (late addition)
4.5 AAUs Hallertau hops (60 min.) (1.1 oz./31 g of 4% alpha acid)
4.5 AAUs of Strisslespalt hops (15 min.) (1.1 oz./31 g of 4% alpha acid)
1/2 to 2 tsp. cardamon
1/2 to 2 tsp. orange peel
1/2 to 2 tsp. coriander
1 tsp. Irish moss
Wyeast 1214 (Belgian Ale yeast) or White Labs WLP565 (Belgian Saison I) yeast
0.75 cup corn sugar (for priming)

Step by Step

Place crushed malts in a nylon steeping bag and steep in 3.0 qts. (2.8 L) of water at 153 ºF (67 °C) for 30 minutes. Rinse grains with 1.5 qts. (~1.5 L) of water at 170 °F (77 °C). Add water to make 3 gallons (11 L), stir in dried malt extract and bring to a boil. Add Hallertau hops and boil for 60 minutes. Add the liquid malt extract, Irish moss, Strisslespalt hops and spices with 15 minutes left in the boil.

Cool wort by submerging your brewpot in sink, with the lid on, until the side of the brewpot no longer feels warm. Transfer wort to fermenter and top up to 5 gallons (19 L) with cool water. Aerate wort and pitch yeast.

Ferment at 79–84 °F (26–29 °C) until complete (3 to 7 days), then leave at that temperature for another six days for warm conditioning. Rack into bottle or kegs with corn sugar for a few days, then drop the temperature to 40 °F (4.4 °C) for three to four additional weeks.

All-grain option: Omit extract and mash 10 lbs. (4.5 kg) pale malt and 1 lb. (0.45 kg) 2-row pale malt with other malts in 15 qts. (14 L) of water to get a single-infusion mash temperature of 153 °F (67 °C) for 45 minutes. Sparge with water at 170 °F (77 °C) and collect 6.5 gallons (25 L) of wort. Boil for 90 minutes.