Saison Recipe Critique

[hoptualBrew]

Tinkering in on a Saison recipe I am about to brew up in a few weeks;

Recipe Type: All Grain
Yeast: WY3711 French Saison
Yeast Starter: 1 liter
Batch Size (Gallons): 5
Original Gravity: 1.061 (w/ 78% expected efficiency)
Final Gravity: 1.010 (w/ 83% expected attenuation)
IBU: 30
Boiling Time (Minutes): 60
Color: 7.8 SRM
Primary Fermentation (# of Days & Temp): 14 days at 75 F


Grain
7 lbs Pilsen Malt
2 lbs Rye Malt
1 lbs Vienna Malt
1 lbs Cane Sugar
1.6 oz Carafa I

Hops
0.5 oz Galena @ 60
0.25 oz Styrian Goldings @ 10
0.25 oz Styrian Celeia @ 10
0.5 oz Motueka @ 5
0.25 oz Styrian Goldings @ 5
0.25 oz Styrian Celeia @ 5
0.5 oz Styrian Goldings @ 0
0.5 oz Styrian Celeia @ 0
1.5 oz Motueka @ 0


Mash at 150 for 60 mins @ 1.25 qt/lb

Thoughts? Anyone tried a Saison similar to this?

 

[crawfman]

I would leave the corn sugar out if your intentions for its use is to dry it out. 3711 will tear through the grain without it. Expect around fg of 1006 or lower too. Grain bill looks nice. I've made 7 saison variations this year with some similarities. I also like the addition of non-traditional hops in saisons as well. Let us know how it goes!

 

[hoptualBrew]

I would leave the corn sugar out if your intentions for its use is to dry it out. 3711 will tear through the grain without it. Expect around fg of 1006 or lower too. Grain bill looks nice. I've made 7 saison variations this year with some similarities. I also like the addition of non-traditional hops in saisons as well. Let us know how it goes!

Sweet! Thanks for the tip. It's strange that Wyeast has the attenuation ceiling at 83% when so many brewers have much higher rates. Do you know what the deal is with that?