Say son, do you like Saison?

I'm using two pilsner malts, mainly to use up the last of my Irek's. One is just fine (but two may increase malt complexity).

Can substitute cane/corn sugar for the honey, if don't want a bit of honey flavor in your saison. Says to add as late addition in the boil, but I'd add it in the whirlpool after cooling down some (but before adding whirlpool hops, so it dissolves before sticking to hop pellets), to preserve some of the aromatics that may otherwise be driven off by the boil.

Can also use Wyeast 3726 Farmhouse instead of Rustic - both supposedly the Blaugies strain. If can't find either, use a Dupont equivalent strain.

This is a partial boil batch for me (normally do smaller batch full boil, but I'm going to ferment more and then split this one into two smaller batches), but obviously do a full volume boil if you can. Starting with 3 gal mash in 5 gal pot, then sparge grain bag in 1.5 gal water. Should lose about 0.5 gal to grain absorption, so have 4 gal preboil. My boil-off is about 0.6 gal/hr, and should lose about 0.15 gal to hops absorption after whirlpool, so final volume into fermentor will be about 3.25 gal. Chill and top up with 1.5 gal RO water to get 4.75 total gal (I'm using 7 gal carboy, as want more headspace than a 5 gal carboy will give for an active yeast like saison - but if that's all you have then use a blow-off tube). Cover carboy mouth with sanitized foil for first few days, start off fermentation cool, then replace with airlock as activity starts to die down and let temp ramp up into the 70s or 80s...

Usually lose about a quart to trub, post-fermentation, so should end up with about 4.5 gal. Keg 2.5 gal, then rack 2 gal into 3 gal carboy and add some Brett. After a few months, dry hop with hops of your choice (1-2 oz), then bottle condition.