by Mike Dixon
1st place US Open 2003, 3rd Best Of Show US Open 2003
Saison - 5 gallons
| 11 lb. Belgian pale |
| 0.75 lb. Wheat malt |
| 4 oz. British crystal 75L |
| 0.5 oz. American chocolate |
| 0.75 lb. Cane sugar (in boil) |
150° F 60 min
168° F 10 min
| 1.5 oz. Hallertauer (4.25% AA, 60 min.) |
| 0.5 oz. Saaz (aroma) |
At end of boil add (after processing in a coffee grinder):
| 0.5 oz Coriander |
| A few flakes of dried orange peel |
| A few crushed black peppercorns |
White Labs 565 Saison Yeast.
Ferment at 70° F
OG 1.072
FG 1.012
IBU 22