5 lbs Pilsen Light DME
1.5 lbs American 2-Row
1 lb Wheat Malt
2 lbs Flaked Corn
0.5 lb Flaked Wheat
BIAB method. Mashed at 146F for 45 minutes and then 155F for 30 minutes. Sparged for 10 minutes. OG was about 1.076.
Yeast was cultured from a bottle of Tank 7 Farmhouse Ale. Started with a 1/2 cup starter, then stepped up to 1 cup, 2 cups, 1 qt, 1.5 qt, poured off a cup for storage and gave it 1.5 qt again. I chilled and decanted each time. Then, the day before brew day I gave it another 2/3 qt starter and pitched the whole starter at about 22 hours when the yeast was still active. By rough estimate of sight and comparison to other cups I’ve pulled for storage directly from smack-pack starters, I think my pich rate was probably about 240 billion cells or 12.8 million/ml. Fermentation started right away; airlock activity was visible by 3 hours.
With that said, I just got an email back from Boulevard today, after my post, and unfortunately found out that they bottle condition this with a Champaign yeast, not the Saison yeast. I had tasted each iteration of my starters and seemed to get the peppery notes so without hearing back from them by the time I was ready to brew I said F-it, I'll just use this yeast. So who knows now, I’m at 68% attenuation, maybe that’s all I’ll get from this yeast.