I'm thinking about making this one soon. I am wondering if anyone knows how the candy sugar should be done? Should I make a light, amber, or darker syrup? I was thinking either Light or light amber (see this thread http://www.homebrewtalk.com/f12/20-l...trient-114837/
Have many people tried this recipe? I'm a huge fin du monde fan, so I hope it is close...
So I went with Willamette and hallertau for hops, and since I couldn't get the yeast I wanted, went for the wyeast French Saison yeast, but should be quite similar, I think. I also did a light amber candi syrup. I'll report back when it's done.