Originally Posted by MrOH
I think it would turn out great, just don't plan on entering any competitions. FWIW, I've used Vienna as the base for a saison with a couple of pounds of rye to round out the grain bill and loved it.
Nice! I have four pounds of rye sitting around as well.
I ended up making exactly 2 pounds and 12 ounces of clear inverted sugar rocks (wife will be happy when she finds all sugar in house is gone), and today i will decide on yeast strain.
I may end up making this a multigrain, belgian style ale of sorts to give the wyeast belgian saison strain its first spin at my place.
2 #12 oz clear candi rocks
20 IBU magnum at 60
Boat load of glacier at flameout
Belgian saison yeast
Pitch at 70, ferment at 70 for 3-4 days and then ramp this baby up into the eighties (or however warm my garage is).