10 pounds Vienna
2 pounds Flaked Rye
1/2 pound of victory
Regular infusion mah at 154
.5 ounces of Amarillo at first wort
.25 ounces of Nugget at 60 minutes
.5 ounces of sterling at 15 minutes
.5 ounces of crystal at flame out
The main yeast strain is The Yeast Bay's Wallonian Saison Strain at which I fermented the beer at 72 degrees for 2 weeks
Following Primary fermentation I added The Yeast Bay's Beersals Brett blend and aged for 2 months.
I entered this beer into a competition in which both judges said there was a a bit too much brett character. I would maybe suggest leaving the beer in primary for a bit longer to dry the beer out a bit more or lower the mash temp. The main yeast stain produced a nice spice and a little funk while the brett took over to create flavors of pears and apple skins.