Marris Otter in Saison?

[HausBrauerei_Harvey]

I'm just thinking about adding some Marris Otter to my saison recipe i'm trying to perfect over time. I'm on iteration 3 right now and it's really good for my taste.

My grist currently is:

82% pils
15% malted wheat
5% oats
3% melanoidin malt

mash at 147 for 2 hours.

I was thinking of subbing 20% of the pils portion of the grain with marris to get a little more breadyness in the finished beer.

If you have put MO in a saison how did your experiences with this turn out?

FWIW I use INISBC farmhouse yeast which is pretty similar to WLP 565.

 

[MaximS]

I've never used Maris Otter in Saisons, so will be happy to hear how it turns out for you. But did you consider adding Vienna or Munich to add a bit of maltiness/breadiness/toastiness? To my taste they seem to be a bit more natural in Saison. Although it's more from geographical and historical point of view.

 

[rhys333]

You'd be fine replacing all the Pils with MO if you want and it'll taste great. You could probably drop the melanoidin malt though. I've done a saison with about 85% MO plus 15% oats and a dash of chocolate. It tasted great. If you're going by the rules for a competition or something, then it won't fit. Otherwise, its a farmhouse ale... within reason use what you have and tastes good.

 

[m00ps]

I agree with @rhys333
As long as you keep large amounts of crystal and other specialty malts away from my saison, whatever is cool with me.

But side note, WLP565 and INISBC-291 are not very similar at all from my experiences
WLP565 - lemony, spicy, crisp peppery bite, bit of funk
INI-291 - STRAWBERRY, hay, higher attenuating, but not a bite at the end