I found this recipe on Brewmasterwarehouse and was thinking of using it. Here's my question, I often (almost always) see sugar added to Saison recipes and was wondering if I should consider adding some to this.
Any other thoughts on the recipe?
Belgian Pilsner 10 lbs, 8 oz
Weyermann Vienna 1 lbs, 4 oz
Weyermann Pale Wheat 1 lbs, 4 oz
Styrian Golding Pellets 1.5 oz @ 90 mins
Styrian Golding Pellets .5 oz @ 15 mins
Saaz, Czech Pellets .5 oz @ 10 mins
Styrian Golding Pellets .5 oz @ 5 mins
Saaz, Czech Pellets .5 oz @ 0 mins
Wyeast Labs French Saison - 3711
mash @148 for 75mins Batch sparge @168
90 min boil
Primary Fermentation - as warm as I can get it up to 95deg for 3-4 weeks or until finished
Secondary - none