Maris Otter in Saison?

[LoneWolfPR]

So I have a recipe for a Saison I'm planning to brew. My recipe calls for 9lb Pils, 2 lb Wheat, and 8 oz dextrose. I'm holding on to a bunch of maris otter right now, and I'm wondering if that would an ok substitute for the Pils. What kind of change in flavor could I expect from that substitute?

 

[beergolf]

Here is a recipe that uses some MO in it. I brewed it and it is pretty tasty.

https://www.homebrewtalk.com/f71/ole-zion-church-saison-246288/

I don't know that I would sub out all of the pils for MO but doing a few pounds should work. Saison is a pretty loose style.

 

[climateboy]

I would sub out the Maris Otter for the dextrose--treat it as a character malt.

 

[bobbrews]

I would sub out the Maris Otter for the dextrose--treat it as a character malt.

4% Maris Otter as a character malt will be unnoticeable.

So I have a recipe for a Saison I'm planning to brew. My recipe calls for 9lb Pils, 2 lb Wheat, and 8 oz dextrose. I'm holding on to a bunch of maris otter right now, and I'm wondering if that would an ok substitute for the Pils. What kind of change in flavor could I expect from that substitute?

Mash the following at 152 F:

9.00 lb Pils
3.00 lb Maris Otter
1.00 lb Wheat

0.75 lb Amber Sugar (high krausen pitch in primary)

Expect a richer malt flavor with all the benefits of dryness and head retention.
Ferment/condition with a slightly underpitched starter of Wyeast 3711 French Saison for 5 weeks at 71-72 F.