Wakatu Saison - Brew Day + Recipe

Wakatu Saison - Thanks to Dan for sending me this yeast to try.
Recipe specifics:
Style: Saison
Batch size: 8.0 l
OG: 1.049
FG: 1.005-1.007
Bitterness (IBU): 20.0
Color (SRM): 3.8
ABV: 5.5-5.8%
Grain/Sugars:
80% Pilsner malt (Gladfields)
10% Vienna malt (Gladfields)
10% Wheat malt (Gladfields)
Hops:
20.00 g Wakatu (AA 7.1%, Pellet) 15 min, 20 IBU
30.00 g Wakatu (AA 7.1%, Pellet) 0 min, 0.0 IBU (15 minutes 80C hop stand)
Note: Hop quantities are for a finished 8 litre batch, so adjust accordingly for your batch size.
Yeast/Misc:
Saison Parfait, 1.0 unit(s), Yeast
(Substitute with a Saison yeast of your choice)
Whirfloc, 0.3 unit(s), Fining , boil 10 min
23C fermentation. Once fermentation is complete (10-14 days), transfer to keg or bottles, carbonate, chill and enjoy! Cheers 🍻

[@G-townbrewer]

Looking forward to seeing how this turns out. Cheers 🍻

[@tubedinoz]

Thanks mate. Good to be brewing something different. Cheers 🍻

[@Skid-Baxter]

I have a feeling the beer is going to be a winner for sure. The Terrible Towel looks great by the way! Cheers mate 🍺

[@tubedinoz]

Thanks Skid. Hopefully it's a goodie. I couldn't bring myself to remove the tag! Enjoy your weekend mate. Cheers 🍻

[@Skid-Baxter]

@@tubedinoz 🍺🍻

[@StoneyardVineyards]

Nice to get a brew day in . Hope to sample my raspberry beer today ,see if she carbed up after 9 days at my new pressure setting . Cheers

[@tubedinoz]

Thanks mate. I'll keep an eye out for your raspberry beer! Sounds tasty and something I'd enjoy. Cheers 🍻

[@hefsbeerreviews4127]

Looks like a great brew day, mate. Very interested to see how it turns out. Do you have much experience with making starters with your yeast? Cheers!

[@tubedinoz]

Thanks mate. I have used liquid yeast before, but this is my first starter. I added 50gms DME to 500ml water and then boiled it for 15 mins (for a full batch size it would be 100gms to 1L) . Cooled down to around 23C, then shook for a while to add oxygen into the liquid, then added the liquid yeast vial. Give the flask an occasional swirl to keep the yeast in suspension. The thought of making a starter was actually worse than doing it. I grew the starter over 48 without a stir plate. Seemed to work well.