The previous poll (#11) determined that the main base malt will be Belgian Pilsner Malt. This poll (#12) will determine whether Unmalted Wheat or Unmalted Rye, or both, will advance to compete with/against winners of subsequent polls (Rye Malt and/or Wheat Malt, and Munich and/or Vienna Malt). (See poll #10 for a refresher.) This poll is before those others because Unmalted Wheat and/or Rye got more votes than those. This is a straight plurality poll. Consider jumping ship to your second choice if your first choice is losing. I recommend you think about this in terms of not only your personal preferences, but also in the context of the ABV, Final Gravity, Yeast Strains, and Base Malt already selected. This poll will be open for 48 hours. (For those who don't know what I'm talking about, see these threads for the first two beers we did (and the bazillion ensuing polls and the final recipes... http://beeradvocate.com/community/threads/the-averagely-perfect-american-ipa-project.59552/ http://www.beeradvocate.com/community/threads/averagely-perfect-american-stout-poll-1-abv.131209/ ) Issues with methodology? Take 'em to beermail please. The Averagely Perfect Saison so far... ABV: 5.7% OG: 1.045 FG: 1.002 Grain Bill: Belgian Pilsner Malt Unmalted Wheat and/or Rye (potentially in, this poll and later polls) Rye Malt and/or Wheat Malt (potentially in, later polls) Unmalted Oats (potentially in, later poll) Munich and/or Vienna malt (potentially in, later polls) Yeast: WLP565/Wyeast 3724, followed by WLP644 in primary, sometime before attenuation is complete (exact timing TBD).