Attempt at Saison/Belgian

[craigpress]

I am looking to brew a Saison/Belgian that picks up a bit of hoppiness, is light to medium body. Style is less important, taste is paramount. Looking at a lot of random saison recipes and some Chimay Reserve clones here is what I put together. I am trying to teach some friends about all-grain brewing and think this would be a good beer that most folks will like. Plus I have a ton of Pils to use.
Any suggestions would be appreciated, be kind this is my first post.


Post Call Ale
Belgian Specialty Ale
Batch Size (fermenter): 10.00 gal Brewer: Craig
Boil Size: 14.44 gal Asst Brewer:
Boil Time: 90 min Equipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
End of Boil Volume 11.44 gal

Ingredients
Amt Name Type # %/IBU
26 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1 82.7 %
2 lbs Special B Malt (180.0 SRM) Grain 2 6.4 %
1 lbs Caramunich Malt (56.0 SRM) Grain 3 3.2 %
10.6 oz Aromatic Malt (26.0 SRM) Grain 4 2.1 %
4.2 oz Chocolate Rye Malt (250.0 SRM) Grain 5 0.8 %
1.20 oz Magnum [14.00 %] - Boil 90.0 min Hop 6 25.7 IBUs
1.00 oz Hallertauer Hersbrucker [4.00 %] - Boil 15.0 min Hop 7 2.8 IBUs
0.50 oz Hallertauer Hersbrucker [4.00 %] - Boil 2.0 min Hop 8 0.2 IBUs
0.28 tsp Seeds of Paradise (Boil 2.0 mins) Spice 9 -
1 lbs 8.0 oz Candi Sugar, Amber (75.0 SRM) Sugar 11 4.8 % 15 minutes before end of boil
White Labs #WLP568

Est Original Gravity: 1.084 SG Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 9.3 %
Bitterness: 28.8 IBUs Est Color: 24.8 SRM
Single batch mash at 150

---Craig

 

[craigpress]

So I went ahead with the batch. I ended up with a OG of 1.065 or so when after my boil which I think was due to a rather conservative boil that did not concentrate down enough. I had about 3 gallons extra not including what I saved for my next starter. I boiled it down by half and added that to the carboys. I also changed to corn sugar that I didn't candy and ended up adding 2 lbs total. I am guessing my real OG was close to 1.070 at a minimum. The fermentations was aggressive with strong banana initially. Probably in the low 70's for fermentation. By day 3-4 down to 1.025. Now 1 week out at 1.010. I was stirring up the carboys and have a heater down there to warm them up a bit during the day.

How long would you let it sit in the fermentors? I can move to a secondary and let sit for a long as needed. What benefit will I get?