I'm planning on brewing a hoppy pale saison. I've come up with the recipe below and wanted some feedback on it. I've not brewed a saison before but I really enjoy a well made one. I'm not trying to brew to exactly to style as I know that it should probably be a bit less bitter and have less aroma hops but I hope it will still be nice. Title: Summer is the Saison Brew Method: BIAB Style Name: Saison Boil Time: 60 min Batch Size: 30 liters (fermentor volume) Boil Size: 39 liters Boil Gravity: 1.037 Efficiency: 70% (brew house) STATS: Original Gravity: 1.049 Final Gravity: 1.004 ABV: 5.94% IBU (tinseth): 46.7 FERMENTABLES: 4.1 kg - German - Pilsner (62.1%) 2 kg - Belgian - Wheat (30.3%) 0.5 kg - German - Munich Light (7.6%) Mash at 64°C for 60 minutes HOPS: 30 g - East Kent Goldings, Type: Pellet, AA: 5.2, Use: Boil for 60 min, IBU: 14.77 30 g - East Kent Goldings, Type: Pellet, AA: 5.2, Use: Boil for 20 min, IBU: 8.95 40 g - East Kent Goldings, Type: Pellet, AA: 5.2, Use: Boil for 5 min, IBU: 3.93 50 g - Mandarina Bavaria, Type: Pellet, AA: 7.3, Use: Boil for 5 min, IBU: 6.89 50 g - Mandarina Bavaria, Type: Pellet, AA: 7.3, Use: Whirlpool for 15 min at 98 °C, IBU: 12.17 YEAST: Fermentis / Safale - Belgian Saison Ale Yeast BE-134 Attenuation (avg): 90% Fermentation Temp: 2 days at 20°C raising to 27°C until fermentation is complete TARGET WATER PROFILE: Ca2: 140, Mg2: 5, Na: 42, Cl: 57, SO4: 150, HCO3: 20 Full recipe here.