Modified NB Saison Recipe

[foxyaardvark]

I'm thinking of brewing a saison based off of a Northern Brewer recipe but I'm hoping to pick up ingredients at my LHBS.

This is the recipe:
SPECIALTY GRAIN
- 0.5 lbs Briess Caramel 20L
FERMENTABLES
- 3.15 lbs Gold Malt syrup
- 3.15 lbs Gold Malt syrup
- 1 lb Gold dry malt extract
HOPS & FLAVORINGS
- 2.5 oz Hersbrucker (60 min)
- 0.5 oz Hersbrucker (15 min)
YEAST
- Wyeast 3724 Belgian Saison Yeast. Optimum temp: 70°-85° F.
PRIMING SUGAR
- 5 oz Priming Sugar (save for Bottling Day)

I am hoping to sub WYeast 3711 for 3724 because I've heard it does much better at lower temperatures, which I will have to deal with. I was wondering if anyone has a breakdown of what is in NB Gold Malt syrup as my LHBS does not stock it. What would be a good substitute for it. I know it contains pale malt with a little carapils but I can't seem to find out what the exact amount is. How much carapils would be good to use in this recipe if I just subbed with pale malt extract? Also, out of curiosity has anyone brewed this recipe before and how did it turn out?

 

[daksin]

The gold malt syrup is the lightest non-pilsner extract they make. Look for light or extra-light LME/DME- almost all extracts have a little crystal in them, and you want as little as possible. In a belgian beer, if you can get pilsen/pilsner malt extract that might be best, though. 3711 would be a good choice.