This thread got me interested in brewing a saison as well. I reviewed my notes from past saisons and came up with the following recipe. I'm estimating 85% attenuation, but it could go even further (if I'm lucky!).
Farmhouse Saison
16-C Saison
Author: Matt Schwandt
Size: 5.33 gal
Efficiency: 85.0%
Attenuation: 85.0%
Calories: 191.17 kcal per 12.0 fl oz
Original Gravity: 1.058 (1.048 - 1.065)
Terminal Gravity: 1.009 (1.002 - 1.012)
Color: 6.91 (5.0 - 14.0)
Alcohol: 6.5% (5.0% - 7.0%)
Bitterness: 31.8 (20.0 - 35.0)
Ingredients:
7 lb Pilsner Malt
1.5 lb Light Munich
1.5 lb Wheat Malt Pale
.25 lb Acidulated Malt
.05 lb Carafa SpecialĀ® TYPE II
1.25 oz East Kent Goldings (5.0%) - added during boil, boiled 60 min
.50 oz Styrian Goldings (6.0%) - added during boil, boiled 20 min
1 tsp Yeast Nutrient (AKA Fermax) - added during boil, boiled 30 min
2 g Grains of Paradise - added during boil, boiled 5 min
.50 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 5 min
.50 oz Styrian Goldings (6.0%) - added during boil, boiled 1 min
.50 oz Saaz (4.9%) - added during boil, boiled 1 min
1 L WYeast 3724 Belgian Saison Yeast
Notes:
Single infusion batch sparge
- Saccharification @ 145 [90 min]
- Mashout @ 165 [10 min]
- Sparge @ 170 [10 min]
- Pitch at 65; let fermentation temp gradually rise into the low 80s
- Saison yeast can be sluggish and/or finicky. It may take up to four weeks to reach f.g.