Saison, American Farmhouse feedbacl=k

[Ari]

Hey y'all, I got an out of date tube of wlp670 and I worked out a recipe for an "American Farmhouse Ale" whatever that is...
The grist is:
5-6lbs 2-row
1/2 lb malt toasted at 350 for 20 minutes(kinda like biscuit)
1/2lb white flour(I can't get wheat but I've read this can work)
1lb lightly toasted oats
possibly between 1/2-1 and 1/2 lbs of clover honey

hops:
1oz cascade 60 min
1oz cascade 0min

I thought the cascades would add americaness and a nice aroma. I'm not sure what to expect from the this yeast but I think the beer is light and simple enough that it couldn't clash too much. I'm doing three gallons so without the honey this should be about 1.040-1.045 on my system. Shooting for light, crisp, foamy head, esters, phenols, toasted oat, biscuity, some fruity cascade scent maybe even some honey flavor too. What do you think? Anyone tried this yeast?

With brett in a lighter beer like this, how long should it ferment for?
Thanks!

 

[Ari]

Brewed one gallon with this recipe

2lbs 2row
.25lbs biscuit malt
1cup lightly toasted oats
1cup of honey
1/2 cup of bob's redmill whole wheat flour

1/4oz cascades at 60
1/4 cascades at 5 minutes
a pinch of irish moss
and the whole tube of wlp 670

I boiled the flour with a cup or two of water and wisked the crap out of it unitil it seemed to be all one kind lumpless slurpy goop. I was doing a BIAB method so I just put it in the bag and after an hour at 152, the iodine stayed orange. The protein break in my jug is the thing I'm most concerned about. About 12 hours after brewing before it started brewing the protein break was taking up half the jug. Now it looks like a bubbling mud puddle. I guess not I'll wait a few months and possible rack onto some 'blank' wort when the junk drops to the bottom.

It smelled good on the stove and it still does.

 

[paperairplane]

Quick cooking lesson...
How to make a slurry to thicken gravy, soup or sauces:

Combine flour or cornstarch with water and whisk until there are no lumps. Add to hot / boiling liquid while stirring. Maximum thickening will occur once it returns to the boil. Cornstarch has twice the thickening power of flour and flour will give a more opaque appearance.

Back to beer - I am sure this will eventually drop and you'll almost certainly end up with beer.

 

[Ari]

Thanks for the advice! it smells like farts now. If all else fails, I made a device that farts 24/7. The possibilities are endless...