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Beer Style: Saison  (16C)
Recipe Type: extract
Yield: 5 US gallons



Saison made with ginger, coriander, seeds of paradise, peppercorns and orange peels


  • 6 lbs Sorghum Syrup (prior to boil)
  • 1 lb 8 oz Clear Candi Sugar (prior to boil)
  • 1 lb 4 oz Dark Brown Sugar (prior to boil)
  • 3 oz Spalter Hops (60 min)
  • 1 lb Brown Rice Syrup (15 min)
  • 0.6 oz Ginger Root, grated (12 min)
  • 2 oz Saaz Hops (10 min)
  • 1 tsp Irish Moss (10 min)
  • 0.25 oz Corriander Seed, cracked (5 min)
  • 0.25 tsp Seeds of Paradise, cracked (5 min)
  • 0.5 tsp Black Peppercorns, cracked (5 min)
  • 1.1 oz Bitter Orange Peel (5 min)
  • 8 oz Maltodextrine (5 min)
  • 1 pkg SafBrew Specialty Ale (T-58)

Additional Instructions

Primary Ferment: 7 days at 68 degrees
Secondary Ferment: 7 days at 68 degrees

Beer Profile

Original Gravity: 1.060
Final Gravity: 1.016
Alcohol by Vol: 5.76%
Recipe Type: extract
Yield: 5.00 US Gallons

Click to Print Recipe


Bring water to boil, and primary fermentable sugars, return to boil and achieve hot break.

Add hops, finings, remaining fermentable sugars and other ingredients according to schedule.

Chill wort until appropriate temperature to pitch yeast.

Bottle condition for 10 weeks at room temperature.