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Été The classic Saison, the quaff of the farmhands, inspires this recipe. Burnished orange with hop-enhanced rocky, foamy head, it arrives just waiting for a long pull to civilly quench thirst. My Été has evolved endlessly, changing year to year. Like many Saison recipes of the late 90s, heaps of coriander, pepper, orange peel, ginger and more found their way into the kettle and left a sticky, sweet, spicy mess. Ugh! The recipe grew in strength as the spice additions shrank. With newly inspired confidence, I was able to get a large batch of yeast rocking in the hot Los Angeles summer. Reaching a target terminal gravity of 1.010 or less, the beer is a potent reminder of the fieldwork at hand. Brisk, but not overwhelming, bitterness sweeps the bone-dry beer from the palate. The bare additions of kettle spices round out the flavor without overriding the characteristic yeast bite. Saison Été Original Gravity: 1.069 SRM: 4 IBUs: 34 70% efficiency 60-minute boil Ingredients for 5.5 U.S. gallons (20.8 L) 9.00 lb (4.08 kg) Belgian Pilsner Malt 3.00 lb (1.36 kg) German Wheat Malt 0.50 lb (0.22 kg) Vienna Malt 0.25 lb (113 g) Acidulated Malt 1.00 lb (0.45 kg) Candi Sugar 1.75 oz (50 g) Styrian Goldings Pellet Hops, 5.2% AA, 60 min 2.00 oz (57 g) Saaz Pellet Hops, 3.0% AA, 5 min 0.25 tsp Black Pepper, coarsely crushed, 5 min 0.25 tsp Coriander, coarsely crushed, 5 min Peel from half an orange, grated (no pith), 5 min Directions Mash in at 120° F (49° C) (1.2 qt./lb strike water) for a 20 minute protein rest. Raise to 150° F (66° C) and hold 60 minutes before mashing out. Boil for 60 minutes adding hops and spices as indicated.Add candi sugar with 5 minutes remaining in the boil.