Belgain saison made with tapioca, sorghum, beet and candi sugars
4 lbs Tapioca Syrup (prior to boil)
2 lbs Sorghum Syrup (prior to boil)
0.5 lb Beet Sugar (prior to boil)
0.5 Candi Sugar (prior to boil)
1 oz Styrian Goldings Hops (60 min)
2 oz Saaz Hops (60 min)
8g Coriander (10 min)
3g Fresh Ginger (10 min)
2.5g Seeds of Paradise (10 min)
1 pkg Yeast - Recipe used Wyeast Belgian Saison Yeast which is not completely gluten free; may also use T-58 or S-33
14 days at 80 - 90 degrees
Bring waterto boil, and primary fermentable sugars, return to boil and achieve hot break.
Add hops and other ingredients according to schedule.
Chill wort until appropriate temperature to pitch yeast.