I've brewed up a batch of Saison for summer. For this recipe I used about 10 percent Spelt, a type of grain that I haven't used before, but have read about in beer books and magazines. I did a mini-mash of spelt, torrefied and Belgian Caravienne malts. In retrospect I should have added some 2-row pale malt, too. I used Kent Goldings hops this year, instead of Styrian Goldings. I didn't add any spices to this batch because I want to see what type of a spicy character I can get from the yeast. I used White Labs Saison #565.
I think my next brew is either going to be a multi-grain pale ale or a strong English old ale. Any suggestions?