Saison critique, Grain locked in already

[Adamb258]

Rye Saison


Recipe Overview
Wort Volume Before Boil: 4.78 US gals
Wort Volume After Boil: 3.00 US gals
Expected Pre-Boil Gravity: 1.036 SG
Expected OG: 1.062 SG
Expected FG: 1.005 SG
Apparent Attenuation: 91.4 %
Expected ABV: 7.5 %
Expected ABW: 5.9 %
Expected IBU (using Tinseth): 47.5 IBU
Expected Color (using Morey): 6.0 SRM
BU:GU ratio: 0.77
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 65->80 over 1 week


Fermentables
Ingredient Amount % MCU When
German Pilsner Malt 4lb 8oz 68.6 % 2.0 In Mash/Steeped
US Rye Malt 1lb 8oz 22.9 % 1.9 In Mash/Steeped
US Caramel 60L Malt 3.00 oz 2.9 % 3.8 In Mash/Steeped
Sugar - Candi Sugar Pale 6.00 oz 5.7 % 0.1 End Of Boil


Hops
Variety Alpha Amount IBU When
German Tettnang4.0 % 0.50 oz 13.1 60 Min From End
Sorachi Ace 10.7 % 0.25 oz 17.5 60 Min From End
Sorachi Ace 10.7 % 0.25 oz 10.6 20 Min From End
Czech Saaz 3.0 % 0.25 oz 2.4 15 Min From End
Sorachi Ace 10.7 % 0.25 oz 3.8 5 Min From End
Sorachi Ace 10.7 % 0.25 oz 0.0 Dry-Hopped
Czech Saaz 3.0 % 0.25 oz 0.0 Dry-Hopped



Yeast
Wyeast 3711-French Saison - 1L starter underway

Mash schedule:
BIAB - strike 4.78 gallons at 157F, hold mash at 149F for 60 minutes



The grains are ready to go , the hop schedule I built based on two things:
1) I wanted a bit more bitterness than a traditional saison, its fun experimenting
2) I am using the hops i have in my freezer. The only other hops I have is simcoe (saving for another IPA) and hallertau.

I am most interested in getting my hop schedule and mash temperature critiqued. One of my favorite saisons is great divides collette, but the style is very varied and i like most.

 

[heywatchthis]

Hop schedule looks good to me. 3711 attenuates VERY well...I might mash a few degrees higher..152 perhaps. Especially with the sugar addition.

 

[Adamb258]

I was very unsure about the mash temperature. I have seen saisons mashed all over the place. I know 3711 has a great reputation and it's why i chose it, I just wasn't sure hows it's super yeasty abilities would effect mash.

 

[Calder]

Mash low, (high 140s).

3711 will finish low, probably 1.002 if you mash low, but it will not taste like it.

I like to ferment 3711 at the high end, 75 F. Use a water bath to ensure it does not run away from you.

 

[Adamb258]

I use a water bath with frozen bottles and a aquarium heater to adjust temperature. I planned to start it mid 60s, let it rise to low 70 on it's own and finish up high 70s using the heater.

I guess I'll just keep my mash around 149 unless I hear a better argument. Either way this baby will be rolling in the morning.

Thanks

 

[Adamb258]

Well due to some temperature issues I mashed at 146 for 30 minutes and 151 for 30 minutes. Boil is going strong now, thanks for the assistance

 

[Adamb258]

Well, I am not sure what the reason is yet but I only hit a OG of 1.046, quite far off from my target of 1.062 Is there anything I can do at this point to bring it up a bit and nto effect the quality of the finished product? Adding more candi sugar?

I am not sure if it was the crush from the LHBS, or the fact that I only did about a 5 minute mash out (raised from 150 -> 168 and held it there about 5 minutes and tea bagged it). Unfortunately i forgot to get a preboil gravity.

Any help would be appreciated
Thanks,
Adam

 

[Homebrewtastic]

Well, I am not sure what the reason is yet but I only hit a OG of 1.046, quite far off from my target of 1.062 Is there anything I can do at this point to bring it up a bit and nto effect the quality of the finished product? Adding more candi sugar?

I am not sure if it was the crush from the LHBS, or the fact that I only did about a 5 minute mash out (raised from 150 -> 168 and held it there about 5 minutes and tea bagged it). Unfortunately i forgot to get a preboil gravity.

Any help would be appreciated
Thanks,
Adam

Did you do a test to confirm conversion? When I mash at under 149 I usually do a 90 minute mash.

Candi sugar will up your abv, but do nothing in terms of flavor. In fact it may be adverse and thin it out too much, or have a harsh alcohol taste. I would leave it alone and just let it be a session saison.

 

[beergolf]

Let it go. The 3711 will eat it down to near 1.002 or so. That will give you a nice sesssion Saison.

Every time I have used 3711 it always goes lower thanI expect giving mor ABVthan I expect.