Brewing a Belgian Saison - Recipe Advice Needed

[benkbenkbenk]

Hi,

I am about to brew my third batch of beer. I am aiming for a Saison style beer, and have put together the following recipe:

CaraBelge (Weyermann) 1lb Steeped 30mins
Light Dry Malt Extract 6.5lb
Belgian Candi Sugar (Dark) 2lb

Centennial 60mins 1oz
Hersbrucker 30mins 1oz
Saaz 10mins 1oz
Orange 5mins 1oz
Coriander 5mins 1/2oz

Boil Volume 3.5gallons
Batch size 6 gallons

WYeast 3711 - French Saison

Estimated OG 1.062
Estimated FG 1.014
ABV 6.3%

I want to know when to add the Belgian Candy as I haven't used it before, do I use it just like DME?

Also any advice on how to use the orange and corriander.

Finally, does the recipe look balanced?

Thanks

 

[100CPU]

A bit on the hoppy side but it should be fine. I usually add the candi sugar at the start of the boil. Make sure it's mixed in good off the flame. 2lbs might be alot for a 5 gallon batch. The other thing is the 3711. It's a great yeast but I highly doubt it wll stop at 1.014. Evertime I've used it it finishes much lower than that.