I modified the 1-gallon batch of the Northern Brewer Saison au Miel slightly:
1lbs of Pilsen DME
7g of UK Kent Goldings @ 45min
7g of UK Kent Goldings @ 25min
3oz of Blackberry Blossom Honey @flameout
Wyeast 3711 French Saison
pitch at 70F and leave at room temp(which is around 72-73)
Any thoughts or suggestions. I’m open to other thoughts or ideas. 
I looked up the recipe specs on NB, is the only modification you are making the type of DME? Looks good to me, the best saisons are simple.
I don’t know much about blackberry blossom honey, but I find (contrary to a lot of brewers’ opinions) that really aromatic honeys can give a great subtle note to the beer if added as you are at flameout or during fermentation.
the 1-gallon batch extract kit is also a different type of yeast. They use the Belle Saison yeast. I’m not sure the difference but the brew shop talked me into getting the Wyeast 3711. :roll:
Belle is a dry yeast (the first dry saison yeast I believe), whereas 3711 is a liquid product. I’m almost positive they are different strains entirely.
I think I probably agree with your HBS that 3711 is slightly superior to belle. It definitely makes for a drier beer, which is key. Though they both genuflect in the presence of WLP565 :mrgreen:
Whats different about WLP565?
its the original strain from Saison Dupont, who, to my autosignature, made basically nothing but saisons before they were in vogue. In all seriousness, the style almost died out, but Dupont kept making these, then in 2009-2010, the style caught fire with American homebrewers and craft brewers.
If you have never had Saison Dupont, grab a bottle (from a good/trusted retailer - the bottles are green and can very easily get lightstruck) and taste what you should be shooting for when making this style :cheers: The majority of the flavors in this style come from the yeast.
Here’s a good thread on the strain.
viewtopic.php?f=1&t=123311