I'm about to try my hand at a saison using the following recipe. I'm wondering if the pound of candi sugar is too much—I don't want a syruppy, overly sweet beer—is the function of the sugar simply to give the yeast something to ferment? Some recipes I've seen omit the sugar—can I go without?
0.75 lbs Vienna or Belgian Biscuit (steeped)
0.25 lbs (malted) Rye (steeped)
6 lbs Light LME or Pilsner LME
1 lbs Light DME
1 lbs clear candi rock sugar?
1 oz Northern Brewer (bittering, 60 min)
1 oz Saaz (aroma, 15–0 min)
WLP 565 or 566
I'd definitely like to use the 565 as I'm hoping for a spicier brew, but it seems like a difficult strain to work with. I don't really have any temperature controls—just a dark closet. Any tips would be great, as I'm pretty new to the game. Thanks!