Kinda Brett Saison

Single infusion mash at 147°F (64°C) for 60 minutes, with a target pH of 5.2. Boil for 90 minutes, adding the hops at the times indicated and the dextrose can be added at any point during the boil. After the hops have been whirlpooled, chill to 68°F (20°C) and pitch the French Saison yeast. Ferment in primary for 2 weeks allowing the beer to free rise without temperature control. After primary fermentation is complete, calculate the amount of dextrose and Brettanomyces bruxellensis needed to achieve 2.3 volumes of carbonation, accounting for any residual sugar in the beer. Rehydrate the Brettanomyces bruxellensis, combine with the dextrose and beer, and ensure everything is well mixed before packaging. Bottle and store at cellar temperature until the gravity has stabilized and the desired level of carbonation has been reached.