Brewing this batch today, updated recipe is as follows;
Batch size 5.5 gal
OG 1.060 1.050
FG est 1.005
Color est 6.4 4.5 SRM
IBU est 32.3 31.8
ABV est 6.0%
1lb Honey Malt, steeped
6.6 3.3 lbs Pilsen LME
1 lb Light DME (new)
1 lb Wheat DME (new)
2 lbs honey, raw local wildflower
1/2 oz Sorachi Ace - 60 mins (10.7% AA)
1/2 oz Sorachi Ace - 20 mins
1/2 tsp yeast nutrient - 10 mins
1/2 tsp Irish Moss - 10 mins
1 oz Sorachi Ace - 0 mins, steeped for 20 mins
Pitch Wyeast French Saison 3711, 1.5L starter
Rack to secondary when complete, dry hop with 1oz Sorachi Ace for 14 days.
I have one final question. I was going to add the honey to primary once fermentation has begun, do I need to pasteurize it first? It's filtered, raw honey.