For more on brewing this style with extracts, see the saison edition of No Rests for the Wicked.
Batch size: 5 gallons (19 liters)
7.25 lb (3.3 kg) pilsner liquid malt extract (LME)
10 oz (284 g) wheat LME
10 oz (284 g) cane sugar
2.1 oz (60 g) Czech Saaz at 60 minutes [26 IBUs]
2.1 oz (60 g) Czech Saaz at 10 minutes [10 IBUs]
1 pack Mangrove Jack’s M29 French Saison yeast
Heat 6 gallons (23 liters) of water to 158°F (70°C) and shut off the heat. Add the extracts and sugar, mixing completely until dissolved. Boil for 60 minutes, adding hops according to the schedule. Chill to about 72°F (22°C), aerate well, and pitch the yeast. Ferment at about 75°F (24°C) for at least a week—take a gravity reading after 7 days. Cold-crash and condition for a week before packaging and carbonating to 2.5–3 volumes.