Multigrain Saison grain bill

Wow, it’s been pretty dead in here. I am attempting to brew a multigrain saison - any pointers would be appreciated.

I’ll be using Pilsner for its delicateness and I really don’t want to impart too sweet of a flavor. Neutral graininess is what I’m after so Pilsner is perfect.
I’ll be using both White Wheat and Flaked Wheat.
White (14.04%)
Flaked (10.53%)
Considering that I will not be using more than 20-25% flaked wheat, I thought that doing a cereal mash would ultimately be unnecessary.

Additional grains:
Flaked corn (7.02%)
Rye malt (1.75%)
Oat malt (3.51%)

Including the pilsner (63.16%), that’s all I’ll be using. I thought of also squeezing Crystal malt in there somewhere, but I really like my minimal grain-forward approach.

Was going to use Farmhouse Blend (White Labs 670) for the secondary, but it is also a great primary strain. What is everyone’s favorite saison yeast to use for a wheat-froward saison? French Sasion (White Labs 590) is another option but may not be available until much later.

thanks

Maybe try spelt instead of wheat? I would skip the crystal malt.

3724 is my favorite saison strain, but does stall on the first generations a lot, though you can finish out attenuation with another strain.

Originally posted by DA
Maybe try spelt instead of wheat? I would skip the crystal malt.

3724 is my favorite saison strain, but does stall on the first generations a lot, though you can finish out attenuation with another strain.

I’ve used spelt quite a bit, sort of less doughy tasting in higher quantities, bit more earthy, at least to me. But also just sounds more interesting with the multi-grain name

Originally posted by DA
I’ve used spelt quite a bit, sort of less doughy tasting in higher quantities, bit more earthy, at least to me. But also just sounds more interesting with the multi-grain name

With that much flaked grain you’d better add a fair amount of rice hulls, unless you enjoy very slow or stuck sparges, that is. You’re right to want to increase your beta-glucan content in a beer like this, but you can do that by adding husked wheat malt without the worry of gumming up your grain bed.

Originally posted by HornyDevil
With that much flaked grain you’d better add a fair amount of rice hulls, unless you enjoy very slow or stuck sparges, that is. You’re right to want to increase your beta-glucan content in a beer like this, but you can do that by adding husked wheat malt without the worry of gumming up your grain bed.