Wheat saison?!?

[brandongaspard1777]

I'm brewing Schneider Aventinis clone this weekend, and I'm thinking about bumping up my grain bill from a 5.5 gallon batch to 8 gallons, then pitching some 3711 and brett into the 2.5 gallon portion as an experiment. I also plan on diluting my pre-boil wort to shoot for a OG of ~1.05 - 1.06 instead if Aventinis' 1.076.

Has anyone tried a saison that's this heavy with wheat? I'm gonna toss in the brett and let it work for about 6 months to let it chew up as much as sugar possible. If like to get this to drop down to 1.004 ish. Any comments would be appreciated.

Here are the specifics.

50.5% Wheat Malt
23.1 Pilsner
13.7 Munich Light
10.5 CaraMunich III
2.0 Acid Malt for pH

Decoction Mash @ 128f for 20 minutes, 152f for 40 minutes.

 

[youreanimpulse]

My only worry would be the 10% caramunich in a saison. Might be too sweet, but the brett might help with that.