The finished beer I've made only a few Saisons in the past. In competition, they've not done all that well, I suppose because my taste in Saisons leans away from the overly dry, overly bitter end of the style toward something milder and more complex. Today, I decided to review a bunch of winning Saison recipes and analyze what I thought made them winners... then build my own. I liked the mix of Pilsner, Wheat, and Vienna I found in a BYO Magazine recipe. I'd gotten complaints that one of my Saison recipes lacked malt complexity. Another recipe referenced using cane sugar and a high mash temp to balance out the dryness from the cane sugar with some unfermentable sugars. I wanted to mix Saaz, Citra, and Mandarina, but didn't have any Saaz on hand. Last, but not least, I wanted a hint of spice and fruit. That's where the coriander and grains of paradise come in. Hopefully this will all play well with the Saison yeast. Ingredients ...