Goals for this recipe:

• quantity: 5 gal
• starting SG: 1.060
• finishing SG: 1.010 - 1.015
• ABV: 6 - 7%
• bitterness: 30 IBU
• color: 6-10 SRM (orange to copper)

Mini-mash Recipe:

Assumptions:

• Mash efficiency: 75%

Malt bill:

• 4 lb. light malt extract syrup
• 2.25 lb. Belgian pale ale malt
• 1.25 lb. Caramunich malt
• 0.75 lb. Malted wheat
• 1 lb. light Belgian candi sugar

Spices:

• 1/2 teaspoon coriander (crushed)
• 1 oz. grated orange peel
• 0.25 oz. teaspoon grains of paradise

Hop bill:

• 2 oz. Saaz (bittering)
• 1 oz. Tettnanger (aroma and flavor)
• 1 oz. Styrian Goldings (aroma and flavor)

Yeast:

• Wyeast #3724 (Belgian Saison) if available, or yeast cultured from Smuttynose Farmhouse Ale

Procedure:

1. Heat 1.5 gallons of strike water to 163° F.
2. Add strike water and crushed grains to mash tun, stirring well.
3. Temperature should stabilize around 152° F. Hold this temperature for one hour, checking the temperature every 15 minutes.
4. While mash is being conducted, heat 2 gallons of sparge water to 150° F.
5. Recirculate runnings until clear, then sparge and collect a total of 3.5 gallons.
6. Add malt extracts and candi sugar. Bring to boil.
7. Add 2 oz. Saaz hops. Boil 60 minutes.
8. With 10 minutes remaining, add 1 oz. Tettnanger hops.
9. With 5 minutes remaining, add 1 oz. Styrian Golding hops.
10. When boil is complete, add spices.
11. Cool with wort chiller to ~ 75° F and add to 2 gallons of water in carboy. Top up to 5 gallons.
12. Pitch yeast. Fermentation may continue in the upper 70s-lower 80s.
13. Bottle when fermentation is complete.