Originally Posted by badlee
I am planning a small saison with an OG of about 1035-1040.
I will be fermenting with re-cultured Dupont yeast.
The grist will contains some strange things(for a saison) like flaked triticale and acidulated malt. Also some maple syrup, about 10-15%.
My question goes like this: saisons tend to use a low mash temp,but with me using some simple sugar and supposedly low attenuating(70%) Dupont yeast, what temp should I be looking at? Should I just go with 67c?
You will end up with an ultra alcoholic beer that is probably at or near 1.000 with all that sugar. Do you bottle condition? There's another 2-5% of sugar as well you'll be introducing to prime.
Mashing at 67 is fine. The yeast will ferment it anyway.
Having just made one that was too dry, learn from my mistakes:
Skip all simple sugars -- including syrup.
Go all malt
Add something for body. Perhaps a touch of flaked oats (3%), or some caramel malt.
Don't get too wonky with the ingredients. Its a lot easier to screw up a simple beer because there's nothing to hide behind.
Reserve some of the freshly boiled work (2-2.5 liters) and freeze. Use that wort to prime your bottles with.
Keep the IBUs in check particularly if you have high sulfate water. Little dry beer + bitter = ass.