Planning on brewing a heather-rye saison. I could use some tips on this recipe, mainly about the amount of crystal malts to use, and also how much heather to use. I was thinking 8 oz @ 60 mins, and 8 oz @ flameout. I'm wondering if I should use less heather given how dry the 3711 French Saison yeast gets beers.
4 Gallon batch
25% 1lb 12 oz German Vienna Malt
25% 1lb 12oz German Dark Munich Malt (8.1-9.9L)
25% 1lb 12oz Maris Otter
17% 1lb 3oz Rye Malt
4% 0 4oz American Crystal 60L
4% 0 4oz American Crystal 80L
1% 0 1oz Belgian Candy Sugar Dark
8oz Heather @ 60 minutes
8oz Heather @ 1 minute
OG: 1.044
FG: 1.004
Yeast: Wyeast (1 liter starter)
4 Gallon batch
25% 1lb 12 oz German Vienna Malt
25% 1lb 12oz German Dark Munich Malt (8.1-9.9L)
25% 1lb 12oz Maris Otter
17% 1lb 3oz Rye Malt
4% 0 4oz American Crystal 60L
4% 0 4oz American Crystal 80L
1% 0 1oz Belgian Candy Sugar Dark
8oz Heather @ 60 minutes
8oz Heather @ 1 minute
OG: 1.044
FG: 1.004
Yeast: Wyeast (1 liter starter)