Originally Posted by Michel
I recently brewed my best saison yet with a super simple recipe. It was 100 % organic weyermann pilsner malt to about 1.058 northern brewer for bittering (30 bu's) and quite a bit of hersbrucker @ 15 min and 2 min. then i split the batch between harvested yeast from saison dupont and the french saison yeast from wyeast. Both are very nice but very different.
I think this is a great call on how to learn saison.
I've done a couple now, and I've found myself getting too complicated on the grain bill on my first, which mutes the yeast flavors.
The yeast is the star, let it shine.
A simple malt bill: all pilsner, or maybe 5% munich, vienna, or biscuit to give just a bit
more malt flavor and some candi sugar if you want. That's it.
You can add some spice, but I'd leave that until round 2 so you know what/how much to add. I think it's all too easy to overdo spices and other adjuncts which can completely ruin what would have otherwise been a really nice beer. Round 2 is where you make the really nice beer great.
Just my $0.02