Here's the rough draft of a recipe.
I'm not sure it really fits the saison style, but that's where i stuck it for now. it might just be a specialty beer, when it's said and done.
Another hop schedule i considered was just a 60 min bravo adition and maybe something else at 30, to keep the hop flavor very light, but i still want just a little hop flavor.
Feel free to give any input (good or bad) info on brewing with corn has been hard to find online. I sent a brewery in Iowa an email (they brew a sweet corn beer) but i haven't heard back yet
Ambrosiastic
Brew Method: All Grain
Style Name: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7 gallons
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.050
Final Gravity: 1.010
ABV (standard): 5.29%
IBU (rager): 28.43
SRM (morey): 6.69
FERMENTABLES:
8 lb - Canadian - Pale 2-Row (55.2%)
0.5 lb - American - Caramel / Crystal 10L (3.4%)
6 lb - Sweet corn (and cobs) (41.4%)
HOPS:
0.25 oz - Bravo for 60 min, Type: Pellet, Use: Boil (AA 15.1, IBU: 15.84)
0.5 oz - Palisade for 30 min, Type: Pellet, Use: Boil (AA 7.5, IBU: 8.74)
0.25 oz - Delta for 20 min, Type: Pellet, Use: Boil (AA 6, IBU: 2.14)
0.25 oz - Palisade for 10 min, Type: Pellet, Use: Boil (AA 7.5, IBU: 1.71)
YEAST:
Danstar - Belle Saison Yeast
Starter: No
Form: Dry
Attenuation (avg): 80%
Flocculation: Low
Optimum Temp: 63 - 75 F
NOTES:
Corn will be boiled, and cut off the cob, and blended. cobs and blended corn will be added to mash. mash at 154 for 60 min.
I'm guessing on the PPG for sweet corn. I found a site that said it's about half of flaked corn.