A new Saison.

With my historical Saison still very much fermenting, I decided I had to brew another for more immediate consumption. I am looking forward to that one very much, but thinking it will probably be at least the fall if not next spring before it is ready for consumption.
So I came up with this recipe, loosely based on Saison Dupont in that they share the same grain bill and my target original gravity is what theirs is.
Saison
10 lbs German Pilsner malt
1 oz Styrian Goldings pellet @ 90 min
.75 oz Czech Saaz pellet @ 15 min
.75 oz Czech Saaz pellet @ 0 min
Wyeast 3711 French Saison
Mashing:
Mash in at 143 for 45 min
Decoct to 149 for 30 min
Decoct to 152 for 20 min
Decoct to 158 for 20 min
Decoct to 165 for 10 min (mash off)
Target og- 1.054
Actual og- 1.048
Intermediate- 1.002
Final gravity- .998
6.6% Abv
104% Apparent attenuation
86% Actual attenuation
5/12/10- Sparged with 5 gallons of 170 degree water. Boiled over again, added .5 gallon of water to compensate. The og is off because I ended up with around 6 gallons of initial volume, not 5. Should have boiled longer or not added that water. I need to make gallon marks on my pot so I can tell what volume I am working with. I wasn't too worried about it because I have used this yeast before and I should still get to around 6% abv, but with 6 gallons of beer instead of 5. I will ferment for 24 hours at room temp and then go to a water bath at 78-80 degrees.
I also added a spigot to my pot which made things a little easier to deal with.
Rapid fermentation by the next morning.
First decoction.
Weighing hop additions.
Mashing.
Sparging.
Boiling in my 15.5 gallon pot.
Not enough evaporation.
The original gravity.
Fermenting in the bucket. Historical Saison in the carboy behind.
5/18/10- Racked to secondary. My jaw dropped when I measured the gravity and found it at or just below 1.000 - the specific gravity of water. With a temperature correction, it is currently at 1.002. May see that drop another point before bottling. I love 3711!
Tastes pretty good, similar to the Grisette but stronger of course. Fruity and spicy. I may dry hop with an additional dose of Saaz. Great golden color.
Fatty glowstick? No, beer in a cylinder.
In the secondary, a 5 gal better bottle filled right to the top. Had too much beer and had to dump a little. A shame, but I didn't have anywhere to put it.
From working with this yeast before, I expect it to drop out and clear up pretty quickly. I may be able to bottle next week, but I will most likely wait two weeks.
5/25/10- Added .5 oz Czech Saaz and .5 oz Styrian Goldings pellets to dry hop. Bubbled up a ton and lost maybe half a cup of beer. Oh well, it'll be worth it!
6/1/10- Bottled with 6 oz corn sugar, aiming for 3 volumes of co2. Tastes pretty good! Nice flavor from the yeast and a nice hop flavor and bitterness. I bottled half with brett to see if that does anything. Final gravity is 0.998, less than water. That being considered, I am glad I came in under my target gravity. The beer would have been too strong. I definitely recommend using Wyeast 3711. It is a beast!