Description:

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

Ingredients:

• 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: 5.9%
Color SRM: 10.0
Bitterness IBU: 27.8
Recipe Type: extract
Yield: 5.0 Gallons

Procedure:

Source: www.homebrewtalk.com/f78/gluten-free-saison-193696/