So I am going to brew a Saison using this yeast tomorrow - mainly because my LHBS dropped the ball and didn't order Wyeast 3724 like they said they would. But they had this on hand, and after reading this thread, it seems a good route. My recipe:
4 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 42.3 %
2 lbs Munich Malt (9.0 SRM) Grain 2 21.2 %
2 lbs Vienna Malt (3.5 SRM) Grain 3 21.2 %
8.0 oz Honey Malt (25.0 SRM) Grain 4 5.3 %
8.0 oz Wheat, Flaked (1.6 SRM) Grain 5 5.3 %
1.00 oz Styrian Goldings [5.40 %] - Boil 60.0 min Hop 6 18.4 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
0.50 tsp Yeast Nutrient (Boil 15.0 mins) Other 8 -
0.50 oz Nelson Sauvin [12.00 %] - Boil 5.0 min Hop 9 4.1 IBUs
2.00 g Seeds of Paradise (Boil 5.0 mins) Spice 10 -
0.50 oz Coriander Seed (Boil 5.0 mins) Spice 11 -
0.50 oz Orange Peel, Bitter (Boil 5.0 mins) Spice 12 -
0.50 oz Tangerine Peel (Boil 5.0 mins) Spice 13 -
8.00 oz Honey [Boil for 5 min](1.0 SRM) Sugar 14 4.8 %
0.50 oz Nelson Sauvin [12.00 %] - Boil 0.0 min Hop 15 0.0 IBUs
I intend to mash low, 152*. This should, according to BeerSmith result in:
An OG of 1.047; 22.5 IBU; 5.9 SRM; ABV 5.2.
I intend to pitch at 65*, then after 36 hours bump the temperature up 1* every 12 hours until it sits at 80* a week later.
Thoughts?