What to brew......

[Zambi]

I'm quite limited in options at the moment.

I want to use a yeast that can handle reasonable temperatures (around 22 - 25 oC, 72 - 77 F) and I got a choice of
S 33
T 58
Belle Saison (but at lower temps)
M 47
M 31

I got extra pale ale malt, amber and vienna. I'm low on the x-pale, so I want to use a fair bit of the others

I mainly got Noble hops, but a bit of others left.

I was looking at something Belgian, but not a dubbel, tripel or trappist, more like a belgian pale ale

Somethig like
40 - 45 % X pale
40 - 45 % vienna
10 - 20 % amber
(Sugar if needs be)

Perle and EKG or Fuggle as hop
Or Select Spalt & Perle
(I am out of Saaz)

Would this work?
Or anyone got other ideas
I'm stuck, not stuck so much as that my brain doesn't seem to come up with alternatives

 

[J A]

I just brought up Belgian Pale in another thread. It's the perfect fit for your ingredients. I use the S-33 but I'd suggest keeping that as cool as you can because it may be bubble-gummy and those higher temps.

What you laid out looks good. Any of the hops you mention are pretty perfect for the style.

Here's my original recipe. I've since simplified most of my recipes and if I were brewing this today, it would look more like what you're suggesting. I do like things like Biscuit malt or Aromatic but the truth is that most lighter "character" malts are fairly similar to Vienna. Some will give more crackery/toasty notes that are nice. I've got sugar in this recipe but I'd either skip it or make up some candi-syrup.

https://www.brewersfriend.com/homebrew/recipe/edit/471289

 

[Zambi]

What temperature did you use for fermentation?
I got S-33, never used it though

 

[Craigerrr]

As refrigeration is at a premium for you, maybe you could fashion some kind of a swamp cooling arrangement.
Draping your fermenter with wet cloths or towels will cause a cooling effect as it evaporates. That is actually how refrigeration works, in a closed loop refrigeration system, the evaporator cause the cooling, the condenser turns the evaporate back into liquid, to be evaporated again. In the desert, workers will wrap their water jugs with burlap and soak it in water. The evaporation cools their drinking water.

 

[Zambi]

As refrigeration is at a premium for you, maybe you could fashion some kind of a swamp cooling arrangement.
Draping your fermenter with wet cloths or towels will cause a cooling effect as it evaporates. That is actually how refrigeration works, in a closed loop refrigeration system, the evaporator cause the cooling, the condenser turns the evaporate back into liquid, to be evaporated again. In the desert, workers will wrap their water jugs with burlap and soak it in water. The evaporation cools their drinking water.

Yeah, it's an option.
But it's easier to find a yeast that suits my temperatures
(That's how I selected my yeasts anyhow)

 

[Zambi]

I just brought up Belgian Pale in another thread. It's the perfect fit for your ingredients. I use the S-33 but I'd suggest keeping that as cool as you can because it may be bubble-gummy and those higher temps.

What you laid out looks good. Any of the hops you mention are pretty perfect for the style.

Here's my original recipe. I've since simplified most of my recipes and if I were brewing this today, it would look more like what you're suggesting. I do like things like Biscuit malt or Aromatic but the truth is that most lighter "character" malts are fairly similar to Vienna. Some will give more crackery/toasty notes that are nice. I've got sugar in this recipe but I'd either skip it or make up some candi-syrup.

https://www.brewersfriend.com/homebrew/recipe/edit/471289

I'm thinking:
Would it be very strange to use a saison yeast with such a grain bill?

 

[J A]

I'm thinking:
Would it be very strange to use a saison yeast with such a grain bill?

Saison is a really broad stylistic category, according to BJCP guidelines. There are pale and dark versions and even the pale version goes from 5 to 14 SRM. You'll get somewhere around 10 or 11, depending on the actual color of your amber malt. And you can brew to just about any ABV, as the category has 3 different strength designations - table, standard and super.
Brew on!!