It will be a week or two before I can brew because my fermenters are tied up, but what do you all think about this as a highly rustic classic saison.
Moorfield Farmhand's Ale
malt & fermentables
% LB OZ MALT OR FERMENTABLE PPG °L
25% 2 0 muntons marris otter 34 3 ~
19% 1 8 Wheat Malt 39 2 ~
19% 1 8 Spelt 34 5 ~
19% 1 8 Rye Malt 29 4 ~
19% 1 8 Rolled Oats 34 5 ~
8 0
Batch size: 5.0 gallons
Original Gravity 1.040 / 10.0° Plato
Final Gravity 1.006 / 1.5° Plato
Color 5° SRM / 10° EBC (Yellow to Gold)
Mash Efficiency ~70%
hops
USE TIME OZ VARIETY FORM AA
boil 30 mins 1.0 Brewer's Gold pellet 8.0
Boil: 5.5 avg gallons for 90 minutes
Bitterness
21.2 IBU / 0 HBU
: Tinseth
BU:GU
0.52
yeast Saison ale yeast cultured from Saison Dupont, est 85% attenuation
Alcohol 4.5% ABV / 4% ABW
I haven't used Marris Otter before but has a high diastatic power (140 or so L) which would be important in this sort of thing. My LHBS doesn't sell 6 row which would be useful. I am considering going another step and using flaked rye and wheat instead of malted, or possibly even raw stuff. Would still have an overall diastatic power of 35, so should work, just have to mash long and low. Also not married to the hops choice, have some homegrown cascade I could use, but would prefer to stay domestic. Maybe also some orange peel? Thoughts?