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!