Hey, I've received a sample of an experimental ale yeast from a local university that was harvested off of nectarines. I'm told that it's has characteristics of a champagne/saison type of yeast. So I want to do a small extract test batch 2-3 gallons and try to use some of my grains that I have lying around.
I have Belgian Pilsner, Caramunich, Crystal 40, Chocolate, Carafa II, and Caravienne.
I'm new to the recipe formulation game. I'm thinking something along the lines of a dark, boozy, belgian style to mask some of the (probable) champagney peppery esters of the yeast.
Y'all have any ideas using the stuff I already have?