A Saison for Big Brew 2010.  And I haven't made a Saison for more than a year so it was about time, I suppose.  I've always wanted to use triticale which is the wheat/rye hybrid so I incorporated it in at 10%.  I found it in flaked form at Fred Meyer.  Conversion was slow.  I opted to not do a protein rest because Triticale was flaked and also cause I was lazy.  Apparently, the triticale still had plenty of starch and therefore took longer to convert.  There might even be some unconverted starch in there... oops.  I plan to pitch my Brett. Clausenii starter on half of the batch as I rack it to secondary.  (I'm sure it'll love any extra starch.)  I formulated for 1.052, but I liquored down the wort pre boil, and a little too much...

Son of a Jib

17.5#       Gambrinus Pale Malt
2#            Flaked Triticale
1 oz.         Yakima Magnum - 14.4% aa  (28 ibus)  90 min.
1 oz.         UK Styrian Goldings - 5.2%      KO
1 oz.         French Strisselspalt -   2.9%      KO
.5 oz.        Citra                - 11.1%          KO

Moss & Wyeast Brewers Choice Yeast Nutrient
Wyeast 3711  French Saison starter

Mashed with 5 gallons of liquor @ 150F

OG:  1.049