I bought some Weyermann Abbey Malt lately, because I thought it was similar to Munich and could be used as the main part of the grist. However, after I checked the info sheet I realised that it can only be used up to 50%.
The only other base malt I have on hand is a diastatic wheat. Do you think I can use 50% of each and get full conversion? It is meant to be a moderate gravity belgian beer, and I will be fermenting with Wyeast 3711 - french saison.