The previous poll (#17) determined that the proportion of Flaked Wheat in the grist will be 17%. This poll (#18) will determine the percentage of Vienna Malt in the grist. If you want more than 20%, write it in. If you are not a believer in specifying grain bills by percentages (due to non-proportional flavor/color extraction for different grains at various mash efficiencies), the assumed mash efficiency in the final recipes will be 70%, if that helps. When this poll is done, I will look at the data a few different ways to determine the central tendency. It may or may not be as simple as a plurality would indicate. There may or may not be a runoff. It all depends on the data. 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 the Belgian Pilsner Base Malt (proportion TBD) and Flaked Wheat (17%) already selected. This poll will be open for 36 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 (% TBD, this poll) Flaked Wheat (17%) Vienna malt (% TBD, this poll) Yeast: WLP565/Wyeast 3724, followed by WLP644 in primary, sometime before attenuation is complete (exact timing TBD).