I brewed this yesterday. You guys weren't kidding about how slow Brett C. is to multiply in the starter. I made a 1.8L starter 72 hours before brewing. I don't have a stir plate but I gave it a good whirl every time I passed it in the house. Also had a 250w heat lamp on it which kept it around 78F. Stuck it in the fridge for 6 hours and decanted. It didn't yield that much slurry, I'm thinking I should have let it go for a week and stepped it up to a gallon to get a good amount of yeast. A day or more in the fridge would have probably been best for decanting since there wasn't a hole lot of settling that happened in 6 hours. Lesson learned. I'm brewing a low gravity beer so I hope I didn't under-pitch. The final recipe I went with is nearly the same as the original post, but I upped the hops a bit.
8 oz. honey malt
8 oz. acid malt
1 lb. red malted wheat
2 lb. malted rye
2 lb. 2-row pale
lb. pale LME
1oz of cascade (5.4%) and 1 oz of willamette
(4.5%) for bittering
0.5 oz willamette @ 15 min.
0.5 oz willamette @ 5 min.
Mashed all the grains with 2 g. of water @ 155F for an hour.
Poured the whole mash through a colander lined with a grain bag, and then poured about 1 1/2 gallons of 176F water over it to rinse the grains.
FG was 1.048 (80%+ efficiency on the mini-mash, I probably rinsed/ghetto-sparged for too long)
I did late extract addition at 15 minutes to go, which puts my IBU's somewhere between 29 - 39 (higher utilization for the first 45 minutes due to lower gravity wort). It may be a too bitter this way, I wasn't accounting for the pretty low FG when I decided to up the IBUs in the recipe. My GU:BU is officially off the classic gravity vs. IBU chart but I hope it turns out. I'm a newb, what can I say...
I tasted the wort before pitching and it is waaaaay bitter. Much more so than the english brown, the belgian, and the stout I've done in the past. I'm not sure if it's from the hops, or tannins which may have been extracted during my rinsing. I can't tell the difference (yet). Possibly it's fine and pale ales are supposed to taste this way before fermentation?
It was the first time using my fancy new DIY wort chiller, and I let it go a bit too long. The wort was 60F when I pitched the yeast and I'm still waiting for it to warm up to the 70's (16 hours later). No airlock activity yet, the yeasties are probably hibernating. Or I killed them with thermal shock. I put my heat lamp next to the fermenter and I'm hoping this helps.