Tripel Saison, All-Grain

(5 gallons/19 L, all-grain)
OG = 1.081  FG = 1.007
IBU = 46  SRM = 5  ABV = 9.6%

Ingredients

8 lbs. (3.6 kg) Belgian Pilsner malt
3 lbs. (1.4 kg) Munich malt
2 lbs. (0.9 kg) German wheat malt
2 lbs. (0.9 kg) cane sugar
12 AAU Magnum hops (60 min.) (1 oz./28 g at 12% alpha acids)
4.8 AAU Mount Hood hops (10 min.) (1 oz./28 g at 4.8% alpha acids)
1 oz. (28 g) Mount Hood hops (dry hop, 3 days)
Wyeast 3724 (Belgian Saison), White Labs WLP565 (Belgian Saison I), 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 at times indicated. 

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

Partial mash option:

Reduce the Pilsner malt to 3 lbs. (1.4 kg) and replace the remainder of it and all of the wheat malt with 3.3 lbs. (1.5 kg) Pilsner liquid malt extract and 1 lb. (0.45 kg) wheat dried malt extract. Mash grains in 2 gallons (8 L) water for 45 minutes and then remove grains. Stir in the malt extracts and sugar and bring to a boil. Boil 60 minutes, following the remainder of the all-grain recipe.