Saison PM - First recipe critique

I've been lurking for awhile and got a lot of good info from previous posts. I created my first recipe for a Saison based on looking at a lot of other recipes, and I was wondering if anyone can see any obvious problems with it. It'll be my third batch overall, and my second PM batch.

Batch Size: 5.00 gal
Boil Size: 4.00 gal
Estimated OG: 1.062 SG
Estimated Color: 9.1 SRM
Estimated IBU: 37.4 IBU

Amount Item Type % or IBU
3.25 lb Light Dry Extract (8.0 SRM) Dry Extract 37.14 %
2.50 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 28.57 %
1.00 lb Munich Malt - 10L (10.0 SRM) Grain 11.43 %
0.50 lb Caramunich Malt (56.0 SRM) Grain 5.71 %
0.50 lb Wheat Malt, Bel (2.0 SRM) Grain 5.71 %
0.75 oz Magnum [14.00 %] (60 min) Hops 27.7 IBU
0.50 oz Sterling [7.50 %] (20 min) Hops 6.0 IBU
0.50 oz Cascade [8.60 %] (10 min) Hops 3.7 IBU
0.50 tsp Irish Moss (Boil 10.0 min) Misc
1.00 oz Coriander Seed (Boil 5.0 min) Misc
1.00 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 11.43 %
5.00 gal Portland OR Water
1 Pkgs French Saison (Wyeast Labs #3711) Yeast-Ale

Mash at 147F for 60 minutes.

I've heard that it's a good idea to add the corn sugar into the primary after the krausen is over, so I'll probably do that as well (unless someone says that's a bad idea).

The one thing I'm concerned about is that BeerSmith is telling me that my estimated FG is 1.012. I was hoping for a very dry saison, more like 1.005 to 1.008. Changing the mash temperature or yeast doesn't seem to affect the calculation for FG. Should I be concerned about BeerSmith's FG calculation?

Also, with the coriander, should I mash it up in a mortar and pestle first or just add the whole seeds? I'm thinking mortar and pestle.

Thanks in advance for any insight you can give this noob!

I actually recommend you drop the coriander until you see what the #3711 does without it. If you decide to add the coriander, just crack it with the mortar- don't grind it to powder.

Speaking of #3711, that yeast is insane. You should get plenty of spice, and don't worry about the FG- it'll probably end around 1.005 even with the extract. The caramunich might bring it up a bit higher, but I haven't used it with that yeast so I don't know.

I'm not a huge fan of American hops in saisons (except Arabier, with Nugget), but if that's your preference, go for it. I do like a little Saaz as a finishing hop with the #3711.

Thanks for the advice. I think I'll either drop the coriander or maybe just put half of it in. I'm definitely aiming for a citrusy/spicy Saison. I know the hops aren't traditional for a Saison, but apart from that they were just a guess. I like the idea of Saaz as a finishing hop, any suggestions for bittering in place of the magnum?

Also, any thoughts on the sugar in the primary vs. adding it to the boil? Will it make a difference with this yeast?

Thanks!

bump

The problem that I see is in your choice of hops. Use Hallertau or another noble hop instead.

Thanks a lot for your advice. I'm going to adjust to the following:

Batch Size: 5.00 gal
Boil Size: 4.08 gal
Estimated OG: 1.062 SG
Estimated Color: 9.1 SRM
Estimated IBU: 34.5 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.25 lb Light Dry Extract (8.0 SRM) Dry Extract 37.14 %
2.50 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 28.57 %
1.00 lb Munich Malt - 10L (10.0 SRM) Grain 11.43 %
0.50 lb Caramunich Malt (56.0 SRM) Grain 5.71 %
0.50 lb Wheat Malt, Bel (2.0 SRM) Grain 5.71 %
2.00 oz Tettnang [5.50 %] (60 min) Hops 29.0 IBU
1.00 oz Saaz [3.00 %] (15 min) Hops 3.9 IBU
1.00 oz Saaz [3.00 %] (5 min) Hops 1.6 IBU
0.50 tsp Irish Moss (Boil 10.0 min) Misc
0.50 oz Coriander Seed (Boil 5.0 min) Misc
1.00 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 11.43 %
5.00 gal Portland OR Water
1 Pkgs French Saison (Wyeast Labs #3711) Yeast-Ale

60 minute mash at 147F.

If anyone has any advice on whether to add the sugar into the boil or add it into the primary after krausen, I'd love to hear it. Thanks again!

By the way, this Saison turned out AMAZING. I added the sugar in the primary fermenter after the bubbles in the airlock just started to slow down. The bubbles picked back up again and then stopped a few days later. Overall, I think it was in the primary for about 10 days. I also let it sit in the secondary for 3 weeks (only because I was out of town). It took about 3 or 4 weeks of bottle conditioning before it really matured and some off-flavors mellowed out and went away.

I've gone to all grain now, so I'm going to try an all-grain version of this recipe, with a lot more wheat than before.