thatguy314 wrote:I think that might be a lot of crystal malt in the recipe (considering you want it to get very dry). Special B, in particular, can get very cloying with large amounts. I'm not sure I'd say that's too much per se, but it's a lot for a beer you're worried about attenuation with.
Also, IMO, and I would hazard to guess the opinions of others, the best examples of saisons don't have a significant caramel flavor. If present, it should be more of an accent. I'd tone it down. I used 0.5# in the dark imperial saison I had at BNA (out of 14# grain and 1.5# sugar) and that was about as caramelly as I thought acceptable, and it attenuated 90% w/3711. If you're going to use the belgian saison strain, it'll end up fairly carmmelly and sweet for style. I might still end up a good beer, but it might not be a good saison.
Just some food for thought in this recipe design.
All very good suggestions I think. Especially since this is my 2nd Saison, the first being a total disaster. Again though, I am going with the recipe as given on the air by Odonata. If I brew it again, I do intend to change a few things, but wont know what they are untill this one is finished. Probably go with the 3711 for starters.
Currently I have this fermenting, and true to reputation the 565 yeast pretty much just stopped at around 1.020. I pitched an 800mil starter w/001 and warmed up the fermentor and it has been slowly continuing to ferment. Right now it's at around 1.014.