This is my second brew to collect data on my new batch sparge/cooler setup.
Kitchen Sink Saison (AKA, brew with what you've got.)
90% Briess Pale Ale Malt
10% Briess Flaked Barley
30 IBUs EKG @ 60 min
5 IBU fuggles @ 10 min
My fuggles have an AA of 3.3, otherwise I'd use them to bitter.
So here's the question for this brew, what sort of final gravity can I expect with Wyeast 3724? Plan right now is to mash at 146oF for 2 hours, to wring everything out of it that I can. Unnecessary? You tell me, that's why I'm asking.