Saison Recipe - Sour Champagne Saison

{"RecipeId":468,"RecipeTypeId":10,"OriginalRecipeId":null,"UnitType":"s","IbuFormula":"b","CreatedBy":100256,"Name":"Sour Champagne Saison","Description":"I brewed this Saison last summer, completely on a whim. I came upon about a half a gallon of champagne grapes and decided to ferment them with Brettanomyces. I lost power in my house after hurricane Isaac, and the temperature in my house got up to around 88 degrees for a week. \r\n\r\nBest beer I have ever made. You will need to age it for a while to allow the Brett to finish fermenting, but it will continue to plug away at those last few gravity points for an extended time. I would recommend aging for up to a year after adding the oak. ","ImageUrlRoot":"/img/r/c2/c284ece9-f819-49c8-b407-bfc8edf4e64d","StyleId":"25B","StyleName":"Saison","BatchSize":5,"BoilSize":6.5,"BoilTime":60,"Efficiency":0.75,"DateCreated":"\/Date(1361843354647)\/","BrewSessionCount":0,"MostRecentBrewSession":null,"Og":1.075975,"Fg":1.015574875,"Srm":9.2,"Ibu":15.854225310000004,"BgGu":0.20867687147087888,"Abv":7.7916161249999991,"Calories":259,"AverageRating":0,"TastingNoteCount":0,"Fermentables":[{"Per":"34","Amt":"7","Ppg":"36","L":"2","Use":"Mash","Id":"1859","IngId":"5","Name":"Pilsner - BE","CustomName":"","Rank":"1"},{"Per":"24","Amt":"5","Ppg":"0","L":"0","Use":"Mash","Id":"1860","IngId":"185","Name":"Champagne Grapes","CustomName":"","Rank":"2"},{"Per":"10","Amt":"2","Ppg":"29","L":"4","Use":"Mash","Id":"1861","IngId":"151","Name":"Rye - US","CustomName":"","Rank":"3"},{"Per":"10","Amt":"2","Ppg":"37","L":"2","Use":"Mash","Id":"1862","IngId":"8","Name":"Wheat - BE","CustomName":"","Rank":"4"},{"Per":"7","Amt":"1.5","Ppg":"35","L":"20","Use":"Mash","Id":"1863","IngId":"25","Name":"Caramel/Crystal 20 - US","CustomName":"","Rank":"5"},{"Per":"5","Amt":"1","Ppg":"0","L":"0","Use":"Mash","Id":"1864","IngId":"116","Name":"Rice Hulls - US","CustomName":"","Rank":"6"},{"Per":"5","Amt":"1","Ppg":"36","L":"4","Use":"Mash","Id":"1865","IngId":"170","Name":"Briess Vienna Malt","CustomName":"","Rank":"7"},{"Per":"5","Amt":"1","Ppg":"34","L":"10","Use":"Mash","Id":"1866","IngId":"171","Name":"Briess Munich 10L","CustomName":"","Rank":"8"}],"Hops":[{"Amt":"1","Type":"Pellet","Use":"Boil","Min":"60","Day":"0","AA":"4.5","Ibu":"15.9","Id":"1547","IngId":"15","Name":"Hallertau ","CustomName":"","Rank":"1"}],"Yeasts":[{"Atten":"0.89","Id":"469","IngId":"203","Name":"Wyeast Belgian Lambic Blend 3278","CustomName":"","Rank":"1"},{"Atten":"0.7","Id":"470","IngId":"155","Name":"White Labs Belgian Saison I WLP565","CustomName":"","Rank":"2"}],"Others":[{"Amt":"4","Unit":"oz","Use":"Secondary","Id":"358","IngId":"127","Name":"White Wine Oak Chips","CustomName":"","Rank":"1"}],"MashSteps":[],"Steps":[{"Id":"724","Rank":"1","Text":"Mash at 152 for at least an hour"},{"Id":"725","Rank":"2","Text":"Puree Champagne grapes and press juice. Reserve 1 cup of the skins and add to 1/2 gallon carboy. Ferment with Lambic Blend for at least a month before Brew Day"},{"Id":"726","Rank":"3","Text":"Ferment Main Beer with the Belgian Saison. I ferment this at 72 for a week, and then let it get up for 80 degrees for a few weeks."},{"Id":"727","Rank":"4","Text":"Add Grape Must and Oak chips to secondary and allow Brettanomyces in the Lambic blend to form a pellicle. Age for about 1 year."}]}