Dark saison for National Portuguese homebrew compettion

[rui]

Hello brew mates from a sunny Portugal, i preparing/planning my batch for the National Portuguese homebrew compettion. I will brew a dark saison, and i would love to hear your opinions about the recipe. its one of my favorite styles of beer, i will use up the high temperatures of this time of the year, to let the yeast release all her funkyness

here's the recipe:

Dark saison

Recipe Specs
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Batch Size (L): 17.0
Total Grain (kg): 5.185
Total Hops (g): 50.00
Original Gravity (OG): 1.065 (°P): 15.9
Final Gravity (FG): 1.005 (°P): 1.3
Alcohol by Volume (ABV): 7.89 %
Colour (SRM): 23.6 (EBC): 46.4
Bitterness (IBU): 27.7 (Average)
Brewhouse Efficiency (%): 67
Boil Time (Minutes): 75

Grain Bill
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4.000 kg Pilsner (77.15%)
0.500 kg Wheat Malt (9.64%)
0.300 kg Candi Sugar, Dark (5.79%)
0.200 kg Munich I (3.86%)
0.100 kg Flaked Barley (1.93%)
0.085 kg Crystal 60 (1.64%)

Hop Bill
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35.0 g Styrian Golding Pellet (4.4% Alpha) @ 75 Minutes (Boil) (2.1 g/L)
15.0 g Styrian Golding Pellet (4.4% Alpha) @ 15 Minutes (Boil) (0.9 g/L)

Misc Bill
----------------

Single step Infusion at 65°C for 90 Minutes.
Fermented at 27°C with WLP566 - Belgian Saison II

i also have some packets of dry yeast, french saison from MJ, to help to atenuate well the beer untill FG of 1005/1006.

I m thinking to brew this at saturday, after a break of a month and half.... i m ansious already.....


cheers

[serum]

Will 200g of Munich do much for it? Similarly do you need the flaked barley?

If it were me I'd go with Pilsner, candi sugar and carafa to darken it more if needed but that's only because I don't have time to make really dark candi sugar myself and the stuff I've bought hasn't been that dark. Wheat is a decent addition to add more body to a single infusion. If you're feeling adventurous I find a step at 70C gives that nice body you want.

Styrian Goldings is a good hop choice. I'd stick with that.

Saison II on its own should get you where you need to be without the other yeasts. It's a great yeast with loads of flavour. You don't need to do much with the malt bill if you use just that as it will give you quite a lot.

Good luck!