Finally using the Belle Saison yeast from last year’s NHC! I just mashed in at 146, on a target of 148. Waddaya think? Too low or RDWHAHB? I can always Hochkurz it if need be. But I’m thinking, why bother?
Enlighten me fellow brewers! 
Dave
Hey, I did a rye Saison last August using that yeast. It was based on Steve Fletty’s recipe from BYO. Single infusion will work.
Jeff,
Similar recipe. But is 146F OK? This is at 149 and I was targeting 148…
Let it ride for 90 minutes. I think it’ll be fine.
My thoughts exactly…thanks.
I mash them @ ~ 147F for 90 minutes, Dave. No worries !
Should be fine.
Got a pretty low efficiency but I guess that makes sense mashing so low. Came in at 68% and I’m solid at 75% for 5G brews. All in all it’s quite tasty from the hydrometer sample. Here is what I did:
5# 2-Row
2.5# Vienna
1# Rye
1# Honey Malt
1# Honey (fermenter)
.25# candy sugar
1 oz Perle at 60
1 oz Hallertau Mittel at 15
1 oz HM at one minute
Belle Saison-2 sachets rehydrated (since they are a year+ old)