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@Kat_Balou
So the darkstar copy is nice, very malty and a bit sweet.
I have acquired two 5l demi johns and have just ordered the ingredients to make a saison. I have this recipe for a 5 gallon batch so need to scale it down a bit and convert it. I have a week off next week so can give this a bash. Don't mind if it fucks up seeing as I'm doing a smaller batch.
Recipe
5 lbs Belgian Pilsner malt
4 lbs Belgian Vienna malt
1 lb Wheat malt
1.75 oz East Kent Goldings
0.75 oz Styrian Goldings
White Labs WLP565 - Belgian Saison Ale Yeast (Started day before)
Heat water to 156F
Mash & Sparge
Add all grains to strike water and mix to achieve a uniform temperature of approximately 148°F. Rest the mash at this temperature for 60 – 90 minutes.
While the mash rests, collect and heat sparge water.
When the mash rest is complete, heat it to 170 F for mashout.
Sparge and collect the wort in the boil kettle.
Boil
Bring the wort to a boil. Add 1 oz East Kent Goldings hops when the wort begins to boil, and boil for 60 minutes.
Add 0.5 oz of East Kent Goldings and 0.5 oz Styrian Goldings 15 minutes before the end of the boil.
Cool it!
Fermentation
Transfer the cooled wort to a sanitised fermenter, aerate well, and pitch yeast.
Pitch yeast at 80F. Fermentation could take up to 30 days.
Rack to a secondary fermenter and dose with the dry hops – 0.25 oz Motueka hops. Leave the beer in contact with the dry hops for 5 days, then rack.