I want to make a saison, but don't know exactly what to use. Here's everything I've got:
Belgian Pils for the base
Special B (maybe too raisony...BUT, maybe in a small quantity? 2-4 oz?)
Aromatic malt (might over accentuate the malt, but maybe a small amount?)
Belgian Caramunich (standard, will definitely use)
Caramel Malt 80L (maybe just to supplement the Caramunich?)
Unmalted wheat (for a haze)
I want to get the malt bill right for this one, and don't want it to be too complex and muddled. I don't want to use special B if it will be too overpowering or caramelly. I want a crisp, complex and distinct beer that I will remember. I also want to adhere to the style. I'm concerned about using too many different malts also because I still need to learn exactly the flavors that certain malts impart in each beer. Maybe I should stick to just the pils and one other malt?
Also, using Wyeast Belgian Ardennes for this brew as well as Saaz and Hallertau hops.