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I'm working out the recipe for a Pale Ale I'm brewing tomorrow and trying to figure out where I want to mash at for it to get where I want it to be. I'm basically trying to get the overall body and hop character of an IPA in a Pale Ale sized package. Should I mash 154-156 to try to get...

I second the gravity comment. I finished at 1.003 with my last saison with 3711 with a really minimal sugar addition. I'd expect to be at 1.008 or so if not lower. Beersmith always shoots back a higher FG number than you'll end up with in my experience, especially with Belgian yeasts. Also...

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the two things that make sense off what you said, higher than ideal FG and that's a low IBU for an APA. Try holding your fermentation at 64 like you did for 3-4 days then let it climb up to about 70 degrees to finish it off. I learned my lesson with an Imperial Brown, the airlock was going for...

I wouldn't pitch a 2nd yeast. Generally you'll do that to continue dropping the gravity, but flavor wise, the yeasts work is done. That is unless you're looking to have a different yeast type for bottle conditioning.

that is quite a bit of flaked rye to use. It's usually good just to supplement Rye Malt so the mash goes more smoothly. My guess would be a good amount of Protien Haze? Is is cloudy when chilled or just warm?

you should usually take one while you're transferring your wort to the primary, just to find out what your original gravity is to calculate ABV and figure out how close you are to hitting your desired numbers. You'll also take one when your fermentation is done, or you'll find out it isn't...

holy IBU's! I might adjust that around if I was you if it really is 156IBU, that's how much I'm cramming into my 9%abv Rye Double IPA. Might dial that down just a touch. Most American IPAs check in at around 1:1, if you went 90ibu, you'd have a hell of a hoppy beer.

you could do a light saison. Use Pils, Wheat, and about a 10% dose of Honey Malt. Ferment with 3711 (it'll take MAYBE 5 days at most if you keep it in a warm room wrapped with a blanket) and bam! That can literally be ready in 2 weeks, carbed. Keep it 6%abv or under.

I just wrote up a recipe for the same thing. BIG Coffee Stout, about 7% and probably a similar grain bill to yours, except no Munich, with honey malt :)

saw it on one of your old posts, I'm hoping all the bottles make it in tact :D My family is full of beer lovers, so the Porter should go over really well. I'm sending a Saison I brewed about 6-8 weeks back as well to keep the "I don't like dark beer" crowd happy

Putting every penny I have on using tap water on topping off the beer. It's going to have a chlorine based chemical in it from just about every source you get it from, sans a well. I know you said you're going to only use bottled water, good call, that should do the trick.

Curious to see who else made a special brew for Xmas/The Holidays? I did a Xmas Vanilla Porter to send back home to Chicago, it hasn't even been 2 weeks since it was brewed, and I'm already drinking a sample :) Not bad for 7%abv! Still has 2 weeks to go, but heck, it's drinkable now. A...

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I'm thinking about splitting up my XPA batch this weekend. 1/2 FWH 1/2 with a 60 minute addition. It's the only way to really figure out what the difference is for myself! I'll keep you posted on the results

if there's flies in the fermenter...i probably wouldn't be drinking it

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try making a solid starter of 3711 for a couple days and give it a chance to build up and acclimate to alcohol, you're pitching it into a hostil enviroment of alcohol. That stuff is a beast, I used a 3711 starter and and it dropped a Saison starting at 1.064 to 1.003 in no more than 4 days...

good luck man!

I might sub Simcoe for Cascade in the 1st wort then. The thought was I'd use Cascade and have a larger volume of hops in the 1st wort to really get some oil extraction, maybe that's all way to theoretical though, lol