Well I picked up everything to brew this partial mash style. I'm itching to brew it and can't wait to try it. Unfortunately, I'm going to have to wait a week or two.
I brewed a saison yesterday and was already worried about the ambient temperature in my non-airconditioned apartment in Flagstaff, AZ. After waking up to an inflated bucket seconds from explosion, I realized my concerns were not unfounded. It was too warm for my stick on thermometer to even record a temperature, meaning the wort is at at least 80 degrees. And that's the coldest closet in the place.
So, long story short, I'm going to quickly kill the keg I have in my kegerator so that I can use it as a nice cool fermentation chamber. Shouldn't be a tough task with a quick text to some buddies. But the controlled temp will be especially important for this beer over the saison because I am using WLP004, which has a range of 65-68. The saison yeast is WLP565 and has a range of 68-75 so it will hopefully deal with the heat a bit better.
Anyways, I can't wait to brew and taste this. The only change I made to the recipe was the yeast strain and that was just based on supply. Will post my results, if I remember to at least.