Need help putting together a Sorachi Saison

[Bisco_Ben]

So I have received a request to make a Sorachi Saison after visiting the Brooklyn Brewery this past weekend. They make a nice one called Sorachi Ace. I am looking to put together a nice hoppy yet belgiany saison in the likes of Sorachi Ace. If any of you guys have experience doing something like this, could you tell me how im looking here with what i just put together off the top of my head.

Sorachi Saison

Batch Size: 6 gallons
Est Original Gravity: 1.060
Est Final Gravity: 1.007
Estimated Alcohol by Vol: 7.0 %
Bitterness: 39.8 IBUs
Est Color: 5.1 SRM


10 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 76.9 %
2 lbs Munich Malt - 10L (10.0 SRM) Grain 2 15.4 %
1 lbs Candi Sugar, Clear (0.5 SRM) Sugar 7 7.7 %
0.75 oz Sorachi Ace [12.00 %] - Boil 60.0 min Hop 3 26.0 IBUs
0.50 oz Sorachi Ace [12.00 %] - Boil 15.0 min Hop 4 8.6 IBUs
0.75 oz Sorachi Ace [12.00 %] - Boil 5.0 min Hop 5 5.2 IBUs
1.0 pkg French Saison (Wyeast Labs #3711) [50.28 ml] Yeast 6 -
1.00 oz Sorachi Ace [12.00 %] - Dry Hop 0.0 Days Hop 8 0.0 IBUs

 

[neovox]

Looks good to me. The upper end of the style is 35 IBU, but you said you want it on the hoppy side, so not big deal. I like some Vienna in mine, but that's just preference. Go for it!

 

[Bisco_Ben]

I figured that 40 ibus is a good starting point since brooklyns sorachi ace essentially tastes like an ipa, and I am still close to being within style. Do you think 1 oz is good for a dryhop or would 2 maybe be even better?