1.25 gallon Saisson- first all grain

[Mike Newman]

Today I brewed my first ever all grain batch. It’s a fairly simple recipe:
2.5 lb American 2-row (3.9 SRM)
.3 lb Munich type II (12.2 SRM)
.3 lb wheat malt (2.0 SRM)

Mash at 150 for 60 min


.15 oz Sorachi Ace- 10.5% (60 min)
.25 tsp Irish moss (10 min)
.50 tsp Wyeast yeast nutrient
.35 oz Sorachi Ace (10 min steep)

3.75 g Danstar Belle Saison dry yeast

1) any advice for fermentation temps for saisson?
2) did I pitch enough yeast?
3) my OG came out at 1.050-1.051, was shooting for 1.057. Why didn’t I get the target OG? Did I not mash long enough or was it likely a temperature issue?
4) I read this is a heavily carbonated beer, do I need to add extra priming sugar?
5)Thanks in advance!o

 

[RM-MN]

1. Belle Saison likes it warm. Start it at low 70's and let it ferment for several days, then warm to the 80's to finish. Some will even start it in the low 80's.
2. I'm of the opinion that you won't notice the difference in the amount you pitched except that if you pitched too little you will have a longer lag time.
3. The top 3 reasons for being low on the OG are the crush, the crush, and the crush. The low mash temp could have used a longer mash and that would have partially compensated for a coarser than wanted crush.
4. I probably wouldn't add extra priming sugar, at least for this batch. In future batches of saison you can experiment with the knowledge you gain from this one.
5. You are welcome.