I'm looking to put together a session saison & can't find much online to start from. I've got this so far, but would like some feedback.
- 500g Munich I (steeped)
- 3kg x-light / pilsner extract
- 20g Northern Brewer 9.6% (~25IBU) @ 60min
- 40g Hallertau at flame-out
- Wyeast 3711 - French Saison (I've already got this so would prefer to keep it in)
- ~25-27 IBU
- ~1.041-1.043 OG
- ~1.008 FG, 4.5-4.7% ABV
The beer is for a birthday party, so I'd like to aim for "wide appeal", while still keeping it interesting.
I like Dupont's Saison and have read that they use exclusively pilsner malt; is this typical or should I mix it up with some wheat? In the base malt or steeped?
Are spices (e.g. peppercorns, bitter orange, coriander) typical and would they still fit the "mass appeal" goal? Or is it better to keep the recipe simple when using 3711?