Summer Saison, All-Grain

(5 gallons/19 L, all-grain)
OG = 1.069  FG = 1.004
IBU = 34  SRM = 4  ABV = 8.5%

Ingredients

8.5 lbs. (3.9 kg) Belgian Pilsner malt
3 lbs. (1.4 kg) German wheat malt
8 oz. (230 g) Vienna malt
4 oz. (115 g) acidulated malt
1 lb. (0.45 kg) cane sugar
0.25 tsp. black pepper, crushed (5 min.)
0.25 tsp. coriander, crushed (5 min.)
3 g orange peel, zested (5 min.)
8.4 AAU Styrian Golding hops (60 min.) (1.75 oz./49 g at 4.8% alpha acids)
2 oz. (56 g) Czech Saaz hops (5 min.)
Wyeast 3724 (Belgian Saison), White Labs WLP565 (Saison Ale), or SafAle BE-134 yeast
1 cup corn sugar (if priming)

Step by step

Mash grains at 148 °F (64 °C) for 60 minutes. Mash out at 168 °F (76 °C) for 15 minutes. 

Collect 6.5 gallons (24.5 L) of wort and boil for 90 minutes, adding the sugar with 20 minutes remaining in the boil. Add hops and other ingredients at times indicated. 

After the boil, cool to yeast-pitch temperature. Follow the instructions in this story around fermentation, aging, and packaging.

Extract only option:

Replace the grains with 5 lbs. (2.3 kg) Pilsner dried malt extract, 2 lbs. (0.9 kg) wheat liquid malt extract, and ½ tsp. 88% lactic acid. Bring 6 gallons (23 L) of water to a boil. Turn off heat, stir in the sugar, malt extracts, and lactic acid, and then return to heat. Boil 60 minutes, following the remainder of the all-grain recipe.