That’s only 70% attenuation which I get is probably the software. I am not familiar with that strain but plan for a FG into the single digits…
+1 - if you want to keep your ABV under 5% in a saison, I’d shoot for 1.040ish for your OG. Count on them finishing in the single-digits FG.
Personally, that gain bill doesn’t seem very Saison-like to me. Most Saison’s have a Pils malt character to them, and rarely have crystal malt (even more rare to use a dark crystal like C-80). My table Saison is 78% Pils, 15% Wheat and 7% Aromatic, with an OG of 1.040 and a usual FG of 1.004. I usually go a bit higher on IBU’s, around 25-30 IBU.
Thanks for the feedback Saison’s are very unfamiliar territory to me so I really wasn’t sure on the grain bill.
Revisions swap the Belgian pale malt for castle Pilsner malt.
I plan on leaving the Belgian biscuit malt.
What wheat would you recommend to add??
I like pale malt in a Saison, but I’ll agree that the crystal doesn’t need to be there. I like to have pale malt, some sort of munich/aromatic/biscuit malt, and some wheat or rye. I also like to up the bitterness a little and I like to load up on late hop addition of something like EKG or Cascade. I guess my Saison is more like a Pale Ale with Saison yeast, but it sure tastes good.
So here is what I am thinking after hearing some feedback
~85% Pilsner Malt
~10% Rye
~5% Biscuit Malt
Any thoughts?
Yup. That will certainly make for a nice Saison. Low-gravity saisons run the risk of drying out to the point where the body feels too thin, so the rye will definitely help add some body back as insurance against this.
One of my regular summer recipe grain bills is 90% pils, 5% torrified wheat, 5% carapils. Liberty is usually my “go to” hop with this grist; however, 100% Cascade and 100% Goldings also work well. The goal is to shoot for a BU:GU ratio of around 0.5 to 0.6.