greg that seems about right.
You are correct about everything you said. My personal preference for a Saison is one with a little bit of bite to it. just my preference! Your way may be more to your liking keeping to the sulfate to chloride ratio balanced.
thanks for your help. I plan on brewing many of different saisons in my course of finding some decent personal recipes. I am sure I will try bitter to malty variations throughout the process.
Thats the only way to do it! A final point of advice...dont stress about water. I have learned quite a bit about it the last couple months thanks some of the awesome folks around here like Martin. What I've found is Keep it Simple!
-get your pH right first
-get 40-50 ppm calcium minimum
-Get your sulfate to chloride ratio right for the style
-bicarbonate levels are tricky, get a pH meter and check before you dump chalk in. Ive found that anything more than 200 ppm Bicarbonate is all that it takes for even the darkest beers