Saison Gone A Rye

The final beer of the spring line up, a ridiculously rye Saison fermented on top of my petite Saison cake that I bottled Thursday. This beer is also being brewed with that magical Vermont well water that I brought home in March. Why is Vermont producing such world class beers with increased frequency? Let's find out...

Grist:
7lb Belgian Pilsner Malt
2lb Franco-Belges Pilsen Malt
3lb Weyermann Rye Malt
4oz Belgian Carmel Pils

Hops:
1oz Stryian Golding 60 min
.75oz Styrian Celeia 60 min
.30oz Czech Saaz 30 min
.25oz Stryian Celeia 10 min

Adjuncts:
8oz rice hulls added to mash
1lb Amber Candi sugar 10min
.20oz black peppercorns crushed
.25oz dried orange peel

Yeast:
Wyeast #3711 French Saison (cake)

Mash in 5 gallons 165 degree water, target 152. Mash for 60 minutes
Sparge 3.5 gallons 170 degree water

75 minute boil, pre boil volume 7.1 gallons.

Target OG 1.060
Actual OG 1.070
Really not sure what happened here, except incredible efficiency. I even wound up with about 5.7 gallons, so i expected the OG to be on the low side. This is going to be once scary beer with #3711, probably over 8% ABV. This really did go awry..

Massive Hotbreak...

Brew Date 04.20.13