Big Saison

So it wound up being a hell of a lot colder last weekend when I brewed than expected.

I was planning on temps outside in the 70's, and not watching the weather, it was about 40 with sustained winds of 35 mph and gusts up to 60.

Long story short, my target of 6 gallons wound up being 4.5 due to boil off.

OG was 1.121 and expected was 1.090. This was already planned to be a special occasion beer, I don't usually brew anything this big.

After 6 days, I'm down to 1.050.

I used Belgian 3724, and planned to pitch French 3711 once my gravity hit about 1.034 or so.


Should I still plan on this, or pitch the 3711 a bit early, so its not in such a toxic high alcohol environment the moment I toss it, or should I use a champagne yeast to finish drying it out?

Either way its already at 9.3% so it just might wind up being sweet as hell.


HOME BREW RECIPE:
Title: Saison

Brew Method: All Grain
Style Name: Saison
Boil Time: 90 min
Batch Size: 4.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.072
Efficiency: 70% (brew house)

STATS:
Original Gravity: 1.121
Final Gravity: 1.027
ABV (standard): 12.35%
IBU (tinseth): 28.5
SRM (morey): 10.15

FERMENTABLES:
10 lb - Belgian - Pilsner (55.6%)
2 lb - American - White Wheat (11.1%)
2 lb - German - Munich Light (11.1%)
4 lb - Turbinado (22.2%)

HOPS:
1 oz - Hallertau Hersbrucker, Type: Pellet, AA: 4, Use: Boil for 60 min, IBU: 13.82
1 oz - Hallertau, Type: Pellet, AA: 4, Use: Boil for 20 min, IBU: 8.37
0.5 oz - Sorachi Ace, Type: Leaf/Whole, AA: 11.1, Use: Boil for 10 min, IBU: 6.32

MASH GUIDELINES:
1) Temperature, Temp: 150 F, Time: 60 min, Amount: 24 qt
2) Sparge, Temp: 168 F, Time: 10 min, Amount: 4 qt

YEAST:
Wyeast - Belgian Saison 3724
Starter: Yes
Form: Liquid
Attenuation (avg): 78%
Flocculation: Low
Optimum Temp: 70 - 95 F
Fermentation Temp: 75 F
Pitch Rate: 1.25 (M cells / ml / deg P)

 

If it helps, I use a 2L starter, and used yeast nutrient on this one at pitch, and again at 1.050. Plan to toss more with the 3711, just don't know how soon I should add the 2nd yeast.

 

The 3711 is a good idea...that stuff will ferment pure water if you give it a chance.

I would probably pitch it relatively soon before the alcohol gets too much higher. Create a starter and pitch the yeast when it is at high krausen. Pitching the yeast into a 9% beer while it is not already really active will result in a whole lot of nothing. I haven't ever used it, but yeast nutrient might be a good idea as well.

 

thanks!