Wyeast 3711 ag saison at 8% !?!

Guess I'll have to start getting used to the better attenuation with all grain. This is my first after many extract batches where I would not usually see this type of attenuation. The recipe called for a final of around 1.013-1.015 for 7.2% but at 1 week now in the primary I've gone from 1.070 to 1.010 now. I hope it doesn't drop much lower but I may be in store for a strong saison! Could be both the yeast strain which is known for this and the mash temp of around 153?

This yeast strain for me always goes down to 1.004 - 1.006 for me. If the mash had any effect I would imagine your overall efficiency would be high, such that your OG would be increased. Hope this helps. Love this yeast though, used it for 4 or 5 brew so far this summer since it's been so hot.

I'll definitely have to scale back a bit or just add more make up water to lower the OG. Awesome yeast!

So far it sounds like a winner, how did the samples taste? Post your recipe, I did this one to get a 6%, it is bottle conditioning now.

Soundview Saizon - Belgian Specialty Ale (16E)
Date 06/05/2012
Batch Size 5.500 gal Boil Size 6.250 gal
Boil Time 60.000 min Efficiency 70%
OG 1.054 FG 1.010
ABV 5.7% Bitterness 17.2 IBU (Tinseth)
Color 5.6 srm (Morey) Calories (per 12 oz.) 177

Fermentables
Total grain: 11.000 lb
Pale Malt (2 Row) US Grain 8.000 lb 79% 2.0 srm
Munich Malt - 10L Grain 16.000 oz 77% 10.0 srm
Wheat, Flaked Grain 16.000 oz 77% 2.0 srm
Turbinado Sugar 16.000 oz 96% 10.0 srm

Hops
Millennium 15.5% 1.000 oz Boil 5.000 min Pellet 9.5
Willamette 5% 0.500 oz Boil 60.000 min Pellet 7.7

Yeast
Wyeast - Forbidden Fruit

Tastes really really good! I think the crystal hops were a good idea.

http://hopville.com/recipe/1533613/saison-recipes/saison-detienne

3711 is unstoppable. It took my saison from about 1.065 to 1.003. I think unless you mash high, you'll always get massive attenuation from this one

Brew software does not do a good job of predicting where 3711 should finish. I find that it always finishes much lower..... in the 1.002-1.005 range for me.

When you make a recipe you need to take this into account, otherwise you will end up with a high ABV Saison.