So I would like to brew a single malt and single hops saison you cas see more detail here http://www.brewtoad.com/recipes/smash-saison.
But I have some questions
1. Does the smash philosophy preclude using adjuncts like table sugar. I noticed that many of the saison recipes use sugar to help dry the beer out
2. I was planning on using wyeast 3711 French saison yeast which people say will chew through almost everything in the beer. I was going to target a mash temp of 152 - 154. Should this be higher?
Malt
12# pilsner malt
Hops
Citra 4.9% 1.0 oz 60 min
Citra 4.9% 1.5 oz 10 min
24 IBU's
Mash 152 - 154
Boil 90 min
6 gallon batch
FG - 1.048
OG - 1.010
BU:GU - .50
2 lovibond
What do you think?