Lowering Est FG before Brew

I am planning out a Saison and trying to hit the traditional guideline numbers.... I need to get the East Final Gravity down below 1.008 - I am currently way too high. The changes I keep thinking to make aren't changing things how I was hoping and was hoping for advice to get the correct adjustment. Was going to use Wyeast #3724 Belgian Saison. Currently have a 1.061 Est OG and 1.015 Est FG.

Grain Bill is currently:

6 lb. Belgian Pils

2 lb. Belgian Pale

2 lb. Belgian Wheat

1 lb. German Munich

0.5 lb. Smoked Malt

Any tips or advice welcome - thanks!

Topic final-gravity saison all-grain homebrew

Category Mac

1
answered at

I have consulted the Dutch homebrew forum, and apparently this yeast is indeed finicky, and also ends rather high for a Saison, with an apparent attenuation of 75% to 80%.

At first it will ferment rather well, then it will stall. Keep up the temperature and make sure that you have the possibility to rouse the yeast by swirling the fermenter.

For your mash, try to mash long, more than 60 minutes, at around 64/65° C (good advice in the comments too).

If you don't want to have a problem with FG, then I advise to use Mangrove Jack's M29 French Saison, dry yeast. Never had a problem with, ferments in a couple of days down to 1.000, and also makes a very clear beer.

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