2011 Saison

brewed june 26 2011,
6 Gal.
Grain bill
13 lb. Marris otter
1 lb. rye
.5 White Wheat
.5 Belgian Bisquite
hops
1 oz. saaz 60 min.
1 oz. Kent Golding 30 min.
1 oz. saaz 10 min.
.5 oz Kent Golding 10 min
Original Gravity 1.072
Primary= White labs Belgian Ale Yeast WLP550: 2 weeks
Secondary= 1 LB. honey 2 Weeks
This beer will be fermented in the top of my barn. The temp is around 80*f- 90*f. I want to take this one back to the origins of a saison with a present day influence. We'll see what the weather does?

Grain/hops look good, but why WLP550? Saisons are mostly about the yeast.

You absolutely need a saison yeast - ie wlp 568 . 568 yeast is a saison and Belgian blend and I highly recommend it. It took my saison down to 1.004 with great characteristic flavors.

Other than that, looks good- let us know how it turns out!