Going to brew a lemon basil saison and looking for some rye character as well. Other than a pilsner base, I don't have a particular plan but was considering this:
63% Pilsner
14% Rye Malt
14% Wheat Malt
9% Flaked Oats
Any thoughts? Should I increase the amount of rye? I don't use specialty malts too often so I was thinking about removing the wheat and oats and throwing in some belgian biscuit malt or something.