I think this threadjack will also help the OP. Looking for some advice...
I want to do an indoor honey Saison with slightly untraditional hops (which are still up for debate). I never brewed a Saison before, but I want it to be a little more citrusy and bright, while remaining semi-true to style, nice and dry and drinkable. I prefer abv in the 6-7% range. Trying to cover some of those phenolic yeast flavors with more hops.
Tell me what you think - This is just a rough draft of what I have in mind.
Created it myself:
1.010 FG or lower
60 minute BIAB mash at 150 F
6 gal, 60 minute boil
5 gal batch
54% Northern Brewer Pilsen LME
15% Castle Pilsen 2RS
15% Orange Blossom Honey (added to 80 F wort before pitching yeast)
8% Castle Wheat
8% Castle Munich Light
10 IBUs Pacifica @ 60
10 IBUs Hallertauer Mittelfrueh @ 30
10 IBUS Pacifica & Hallertauer Mittelfrueh @ 15
Extended Whirlpool with 1 oz. Hallertauer Mittelfrueh
Dryhop 5 days with 1 oz. Pacifica
Should I make a starter with that? Use yeast nutrient? Step-stage the fermentation temps? How long does the entire process take? Not using a secondary.
Overall critique appreciated, keeping my goals in mind of course. I also have a 75-85 F apartment this time of the year and want to take advantage of it. I tend to brew mostly IPAs and use a friend's chest cooler for them, which is full at the moment. I'm kind of out of my element with brewing Belgian ales, but I'm very familiar with these beers from a drinking standpoint. Thanks for the advice.