Brewed Yesterday: Nelson Saison

I was hoping to break in my new SS BrewTech Brew bucket yesterday but while sanitizing I discovered a pin hole in the side. So that really pissed me off but the rest of the day went well.

I made a Nelson S. hopped Saison.
8lbs Belgian Pils
2lbs white wheat
.25lbs Special B

1 oz Willemette
.5oz Nelson
.5oz Nelson
1oz Nelson saved for Dry Hop

Farmhouse yeast

So here is my only question. I mashed for 90 min in an Igloo cooler sparged with 200 degree water for an hour and collected 6 gallons of wort. Boiled for 90min. cooled to 75 pitched yeast.

Here are my Gravity readings: Pre boil (from mash tun): 1.054, OG: 1.065

The original recipe calls for 1lb of table sugar after fermentation slows....with my gravity already being high and my estimated ABV being upwards of 7% should I still put 1lb of sugar in.....I know it will help it dry out but will it make it to potent (alcohol flavors)?

Original Recipe is in the Belgian French section or "recipe forum". I tweaked the grain bill and yeast a little.

What was your mash temp?

It was a little high, 157 degrees

At that mash temp I would probably add the sugar to dry it out. Assuming you got 5 gallons in the fermentor, one pound of sugar would raise the OG by about 9 points.

jhart94949 said:

It was a little high, 157 degrees

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That mash temp is very high for a Saison. You really want them to dry out and finish low.

I agree with blizzard. add the sugar and hope that it will dry it out some.

Does it have Brett in it? Am I correct in saying that the higher mash temp might benefit the brett fermentation?

The Farmhouse yeast from white labs does have Brett in it

Probablly be fine, the Brett should like the unfermenatables (by the sacc)