Critique my Saison recipe

[GrumpyPaul]

I found this recipe in a book the other day - thought it looked interesting.

Any advice on it would be appreciated

CitruSaison
Saison

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.210
Total Hops (g): 41.00
Original Gravity (OG): 1.049 (°P): 12.1
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.81 %
Colour (SRM): 6.9 (EBC): 13.6
Bitterness (IBU): 17.9 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 90

Grain Bill
----------------
3.200 kg Pilsner (61.42%)
1.400 kg Vienna (26.87%)
0.240 kg Torrified Wheat (4.61%)
0.210 kg Crystal 60 (4.03%)
0.160 kg Aromatic Malt (3.07%)

Hop Bill
----------------
19.0 g Brewers Gold Pellet (5% Alpha) @ 90 Minutes (Boil) (0.8 g/L)
10.0 g East Kent Golding Pellet (4.7% Alpha) @ 30 Minutes (Boil) (0.4 g/L)
12.0 g Styrian Golding Pellet (4.4% Alpha) @ 10 Minutes (Boil) (0.5 g/L)

Misc Bill
----------------
10.0 g Star Anise @ 20 Minutes (Boil)
20.0 g Coriander Seed @ 10 Minutes (Boil)
1.0 g Lemon Zest @ 10 Minutes (Boil)
2.0 g Orange Peel @ 10 Minutes (Boil)
5.0 g Black Pepper @ 5 Minutes (Boil)

Single step Infusion at 67°C for 60 Minutes.
Fermented at 18°C with Wyeast 3724 - Belgian Saison

Notes
----------------
Lemon zest is 1 lemon
Orange zest is 2 oranges

Recipe Generated with BrewMate

 

[manticle]

Must be a us recipe. Everything bar the kitchen sink.
For me saison is a simply made beer - pils + wheat, noble spicy or citrus type hop (hallertauer or spalt preferred), saison yeast, warm temps. I'd rather complicate my mash regime than my ingredients. Saison yeast is spicy enough without adding spices.

 

[GrumpyPaul]

I'd rather complicate my mash regime than my ingredients. Saison yeast is spicy enough without adding spices.

What's an ideal mash regime fir a Saison

 

[taeanbrewer]

La Sirene released their recipe and I brewed it and it was fantastic!

It was in the beer & brewer mag about 2 issues back

Only had pilsner, munich, wheat and hallertauer I think

 

[manticle]

For me similar to most beers - protein rest/beta rest/alpha rest/glyco rest/mash out. I just vary the beta rest - for dry beers it's lower and longer (so 62 deg for 20 mins). P rest is 55 for only 10, alpha is 69-70 for 40-50.