Didn't see a thread on this style yet, feel free to point me in the direct if one exists. I've had a few commercial examples of grisette but they tend to be all over, from saccharomyces only fermentation to mixed culture (Side Project). Curious to what anyone has done or experimented with. Planning on brewing a couple batches in the next month or so. Here's the recipe I'm trying out: Malt 4.5 lbs American Pils 1 lb White Wheat 0.5 lb Flaked Wheat 0.25 lb Acidulated Malt Hops 1oz Saaz at 30min 1oz Saaz at 15min Planning on using a mixed culture to get a bit of tartness but keeping it tame with around 18 IBUs.