Mash Temp question for Wy3711

[pkiller001]

Hey all,
I just started partial mashing using Revy's 2gallon cooler technique ( https://www.homebrewtalk.com/f39/mr-beer-read-all-about-ask-questions-46360/index18.html#post785533 ) so I'm still a bit new at picking my mash temps.
This is a recipe based on one I made a while back and loved, scaled down to 2.6 gallons and changed to a partial mash:

34% 2lbs 0 Pilsner (2 Row) Bel
34% 2lbs 0 Pilsner DME
25% 1lbs 8oz Munich Malt - 10L
3% 0 3oz Caramunich II
3% 0 3oz Aromatic Malt
1% 0 1oz Chocolate Malt

Predicted OG: 1.074
Predicted FG: 1.013 (81% attenuation)
I'm hopping with Norther Brewers to 31 IBUs by Tinseth, and fermenting with Wy3711 French Saison.

I was planning on mashing around 150 with a goal of getting this to dry out a bit more -- maybe 1.010. Does this sound reasonable? Should I go lower?

-Aaron

 

[android]

150 is fine, but this yeast will ferment down REALLY low regardless. i think you will easily get to 1.010 with a 150 mash.

 

[smokinghole]

I will make a guess that your FG will be closer to 1.005.

 

[skibb]

I had a 1.068 go down to 1.003 and i mashed at 156! I was hoping to leave some sugar in there for the brett to eat up in secondary but 3711 is just too beastly.

 

[elproducto]

I just did a Saison which I mashed at 150, and it went down from 1.054 to 1.003.

 

[jbrookeiv]

As others have already said in this thread, 3711 seems to ignore your mash temp and ferment dry regardless. Good luck!

 

[pkiller001]

Well -- you all were right.
SG 1.076
FG 1.006

I pitched at 65F and let it free ride to about 70 or so. When krausen started dropping I ramped up the temp, until it hit 1.010. Then I put it in the cold cellar (the best I can do to cold crash) for a few days before bottling.

I've had two bottles so far, and I'm not sure how long I'll be able to keep this, it's just too damn good!

anyone use this for beers other than Saison/BDG?