Neomexicanus Saison

[Jonkl]

I've been thinking about 1) finally pulling the trigger on a batch of neomexicanus hops, and 2) working on a saison recipe. Here's what I've got:

Batch Size: 2.5 gal
Efficiency: 57%
Est. OG: 1.052
Est. FG: 1.004
ABV: 6.3%
IBU: 29.4
SRM: 4.6
Boil time: 120 min

2.75 lbs Belgian Pilsner (2.0 SRM) 43.6 %
1.75 lbs Vienna Malt (3.5 SRM) 27.7 %
1.25 lbs Red Wheat Malt (3.5 SRM) 19.8 %
8.0 oz Wheat, Flaked (1.6 SRM) 7.9 %
1.0 oz Acid Malt (3.0 SRM) 1.0 %
0.30 oz Latir [7.70 %] - Boil 60.0 min 13.6 IBUs
0.40 oz Latir [7.70 %] - Boil 15.0 min 9.0 IBUs
0.60 oz Latir [7.70 %] - Steep/Whirlpool 15.0 min 6.8 IBUs
1.0 pkg Belgian Strong Ale Yeast (White Labs #WLP545) [50.28 ml]
1.0 pkg French Saison (Wyeast Labs #3711) [50.28 ml]

I have a slurry of the WY3711 that has been working pretty well on some other brews. And I did a tripel with the WLP545 a while back that is giving me a really nice, earthy quality that I'd like to add to the 3711. I'd probably pitch the 545 when the 3711 starts to slow down.

I could probably be talked into using a version of the more standard Dupont strain, and finishing with the 545.

Thoughts?

 

[Jonkl]

No comments? I'm curious if anyone has combined the WLP545 with
A DuPont strain.

Any thoughts on the grist? I'll probably mash low and long, rather than add sugar or honey.