National Homebrew Day was May 2nd, but we celebrated in St. Louis this last Saturday instead because of the Microfest the weekend before. Worm's Way provided the grain, honey and spices as a promotion of the hobby. Here's the recipe.
Saison Du Mont – All Grain Recipe
For a 5.5 gallon (21 L) yield:
O.G.: 1.056F.G.: 1.008IBU: 21
7.25 lb 2-Row Pale Malt
2.0 lb Vienna Malt
8 oz Flaked Wheat
8 oz Flaked Oats
8 oz Honey, added after boil
1.0 oz Golding, (4.75% AA), 90 minutes (If Golding is unavailable, substitute Willamette hops for 17 IBU.)
0.5 oz Hallertauer, (4.0% AA), 15 minutes
0.5 oz Hallertauer, (4.0% AA), at 0 minutes
¾ tsp Irish moss, added at 15 minutes
0.5 oz crushed coriander, 0 minutes
0.5 tsp Grains of paradise, 0 minutes
0.25 oz Curacao (sweet) orange peel, 0 minutes
0.25 oz Valencia (bitter) orange peel, 0 minutes
The only changes I made to this were the hops. I used Styrian Goldings instead of EKGs at 60 minutes (not 90 minutes) and used Styrians again at 0 minutes. I traded off the Hallertauer I had to Trish for some nice Centennial.
My OG was 1.056, so right on. I used a donated amount of proprietary Belgian yeast from Mattingly Brewing Co. www.mattinglybrewing.com , but it didn't seem to be taking off too fast. I pitched some of the yeast from the Church Mouse Blonde and it seems to be doing fine.
I need a name for this. Saisons are traditionally farmhouse ales. Maybe I'll just call it Saison du Mock.