Sorachi Ace Ginger Saison critique wanted

[DaSwede]

I've never brewed a Saison so it's about time I do! Inspired by a thread by 603Brew (https://www.homebrewtalk.com/f37/critique-my-ginger-sorachi-ace-saison-recipe-394584/) and Brooklyn Brewery's Sorachi Ace Saison, here's what I've come up with. I'd love to get some input!

I'm calling this one Shōga Sorachi ēsu Saison (Ginger Sorachi Ace Saison):

O.G: 1.048
F.G: 1.005 (could go lower since 3711 is a beast)
ABV: ~5.7%
IBU: 28
SRM: 9.16

5# Pilsen LME
1# Munich LME
1# Wheat LME

0.25oz Sorachi Ace (whole leaf) @60
0.50oz Sorachi Ace (whole leaf) @30
0.25oz Sorachi Ace (whole leaf) @15
0.75oz Fresh Ginger Root, chopped @5
Thoughts on dry hopping?

Wyeast 3711 (1L starter on stir plate)

Fermenting at ~70-75 for the first 14 days then bringing it up to ~85 until finished. 0.5# Clear Belgian candy (as I have some on hand) added right after moving it to warmer temps to dry it out a little.

Bottle carbing in champagne bottles to 4 volumes. Is this effervescent enough? Do you think the yeast will hold out for bottle carbing or should I add some bottling yeast?

 

[DaSwede]

Anyone?

 

[drives_a_bike]

Oddly enough, this is recent idea I had. Two friends are getting married and both are redheads. I figured a ginger saison is perfect

5lbs Belgian Pilsen
8oz 20L
3.15lbs Pilsen LME
1lbs Corn Sugar

.5oz Sorachi Ace @ 60
.5oz Sorachi Ace @ 30
.25oz Sorachi Ace @ 10
.25oz Sorachi Ace @ 5
.5oz Sorachi Ace @ Flameout

3oz Fresh grated ginger @ Flameout

Wyeast 3711

OG 1.064
FG 1.013 but it'll probably go lower
6.7% ABV
34 IBU

 

[monsteroyd]

I like Lallemand Belle Saison yeast. It's a beast and really hard to mess up a Saison with it. It likes high temps, so I normally just put the fermenter on top of the fermentation chamber as it doesn't really need temp control. I've never done the 3711, but have heard it can be temperamental. I like dry yeasts anyway. Just easier for me.

I've done a ginger Saison, and 3 oz is quite a bit. Hope you like the burning bitter of ginger cause you will get it. I find that 3 oranges zested and juiced really compliments the Saison better. But hey, it's your beer, so give it a go.

If you do use the Belle Saison, watch your gravity or you'll have a 10% beer if you're not careful. Belle Saison will routinely take a 1.060+ down to 1.002 or so. Don't ask me how I know, but if you'd like to try a 12% orange saison, come on over.

Monty