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What style beer am I Brewing?

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bear7673

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I feel a bit odd asking this question, but I'm not sure what style my beer would fall under. I've looked at the BJCP style guidelines which didn't exactly help. The original recipe I worked off of was for a Belgian Blonde, but since I've changed the hops, added other botanicals to the boil, and changed the yeast. The recipe (for a 2 Gallon batch) is posted below:

3.6 lbs Belgian Pilsner malt
0.8 lbs Cara-pils malt
0.2 lbs Aromatic Malt

0.5 oz UK East Kent Goldings
2 tsp dried rose hips
Fresh petals from 3 roses
0.3 lbs Belgian Candi Sugar

Lallemand Belle Saison Ale Yeast

Thanks in advance for the help with my novice question.


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I think once you pitch the Saison yeast you are brewing a Saison, the style is very open in general.
 
Yeah I was assuming it'd be a saison but I've seen others use the same yeast yet call it another style.


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Technically, yes- but I have found that if you keep Belle Saison yeast in the 60s or low 70s, it is a bit more like other Belgian strains.


I am fermenting in the 60-67 degree range as I don't have temp controllers and that's the temperature my closet hovers at (haven't had any problems with FG OG to date).


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If you want a saison character you could wrap the fermenter up in blankets, I've got my fermenter 8 degrees above ambient.
 
With that yeast and malt profile, I'd agree with the others:

Fermentation temperature in the 60s = Belgian Blonde
Fermentation temperature in the 70s+ = Belgian Saison
 

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