Table Saison, All-Grain

(5 gallons/19 L, all-grain)
OG = 1.039  FG = 1.004
IBU = 20  SRM = 3  ABV = 4.5%

Ingredients

6 lbs. (2.7 kg) Belgian Pilsner malt
7 oz. (200 g) Caravienne malt
13 oz. (360 g) cane sugar
4.8 AAU Magnum hops (60 min.) (0.4 oz./11 g at 12% alpha acids)
2.8 AAU Willamette hops (10 min.) (0.5 oz./14 g at 5.5% alpha acids)
Wyeast 3726 (Farmhouse Ale), Imperial Yeast B56 (Rustic), Omega Yeast OYL-042 (Belgian Saison II), or LalBrew Farmhouse 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 at times indicated. 

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

Extract plus grains option:

Replace the Pilsner malt with 3.3 lbs. (1.5 kg) Pilsner dried malt extract. Add the crushed grains in a muslin bag to 6 gallons (23 L) of water as you bring it up to 170 °F (77 °C). Remove grains and bring to a boil. Turn off heat, stir in the malt extract and then return to heat. Boil 60 minutes, following the remainder of the all-grain recipe.