Saision Recipe Critique

[Biscostew]

Thinking about brewing this recipe on Saturday. Anyone want to offer their input? Thanks in advance.

Summer Saison
16-C Saison

Size: 10.0 gal
Efficiency: 80.0%
Attenuation: 88.0%
Calories: 176.19 kcal per 12.0 fl oz

Original Gravity: 1.054 (1.048 - 1.065)
Terminal Gravity: 1.006 (1.002 - 1.012)
Color: 7.61 (5.0 - 14.0)
Alcohol: 6.24% (5.0% - 7.0%)
Bitterness: 23.9 (20.0 - 35.0)

Ingredients:
15.0 lb Belgian Pils
3.0 lb Cargill White Wheat
1.0 lb Vienna Malt
0.25 lb Special B - Caramel malt
2.0 oz Tettnanger (4.0%) - added during boil, boiled 60 min
3.0 oz Styrian Goldings (2.6%) - added during boil, boiled 20 min
2.0 oz Styrian Goldings (2.6%) - added during boil, boiled 2.0 min
1.0 ea WYeast 3724 Belgian Saison™

Going to do a Step Mash as suggested in Phila Markowski's book Farmhouse Ales of 113 deg for 30 min, 131 for 15 min, 144 for 30, and 165 mashout

 

[BeerLogic]

Looks great! The only thing I'll say is that I prefer 3711 French Saison. The flavors are excellent and it never sticks at 1.020 like some of the other strains.

 

[944play]

Even with that intensive mash schedule, I'd be inclined to add a pound or three of sugar just to make sure I got that kind of attenuation. You can always add it during fermentation. Hopfen und malz look killer...!

 

[smellysell]

Yep, I'd definitely add sugar. I like the flavor of 3724 much more than 3711, though it is definitely more finicky. Ferment it as hot as you can and you'll have good results. I'd get rid of the special B too.

 

[Biscostew]

Decided to add 2 lbs of sugar and drop the pils by 4 lbs to end up around 6%