Looking to brew a Saison in the upcoming weeks. Here's what I have. 5 Gal Fermenter IBU: 28.68 OG: 1.053 SRM: 5.13 ABV: 5.63% 60 min mash @ 152 60 min boil Ferment @ 68 9 lb Belgian Pilsner .5 lb Weyermann Pale Wheat .5 Vienna .5 Belgian Munich .25 Belgian Caramunich 1.5 oz EKG @ 60 1.65 oz Stryian Golding @ FO Danstar Belle Saison Yeast I'm unsure of the FO addition. Maybe add at 5 min? Thinking of adding the zest of an orange at 10 min. Thoughts? Should I be adding any peppercorns or coriander? I've seen some recipes using both, some adding candi sugar or regular sugar or honey. I've only had two Saison's. Both were from a local brewery. Sadly I don't remember which one. And I didn't detect and black pepper or anything "strange" and it wasn't overly sweet. It was a blood orange Saison and it was pretty good. Figured with this one, I would start off easy and maybe change it up a bit next time. Thoughts / suggestions are welcome and appreciated.