Want to do a dark monkish 'session-ish' beer for winter. Here's what my recipe looks like so far... 5 gallons, estimated OG 1.048 estimated FG 1.008 -3 lbs Munich -3 lbs Belgian pils -8 oz. Caramunich -8 oz. Special B -8 oz. D180 syrup -1 oz Northern Brewer (8.5AA) at 60 min -1 smack-pack of Wyeast French Saison in 1 L starter -Mash at around 151-152 What do you guys think of this recipe? I've never used the French Saison yeast, but it says it works well with spices. I'd like to add just a hint of spiciness other than the yeast, but I don't want it to stick out. What do you guys think? Coriander? Star Anise? I haven't had a lot of experience with spices in Belgian-style ales before.