Saison w/ Arlington Yeast

After hearing from several people that our attempt at a White House Blonde Ale (w/ Arlington yeast) tasted more like a saison than a blonde, we decided to see how the yeast would do in a traditional saison recipe. Additionally, this beer was supposed to be a hefeweizen for Kayla's birthday but someone (John) got the grain ratio wrong. This mistake turned out alright because the grain we ended up ordering fit perfectly into a saison recipe.

Recipe specifics:

Size (Gal): 5.75
Total Grain (lbs): 12.5 
Projected OG: 1.059
Projected SRM: 3.4
Projected IBU: 28.95
Wort Boil Time (min): 90

Fermentables:

56.00% -- 7.00 lbs PIlsner Malt
40.00% -- 5.00 lbs White Wheat Malt
4.00% -- 0.50 lbs Table Sugar

Hops:
1.25 ounces Tettnang at 60 min
0.50 ounce Lemon Zest Hops at 15 min
1.50 ounces Lemon Zest Hops at 00 min

Extras:
3 grams of gypsum in mash
1 whirlfloc tablet

Yeast:

Bootleg Biology Arlington (Saccharomyces Arlingtonesis)

Mash:

Sacch rest: 90 min at 147 F

Notes:

• 4/19/2014: Brewed 
• Pitched yeast at 68F
• Fermented in living room, near front door 
• 4/26/2014: added table sugar, because we forgot to add it in the boil
• 5/6/2014: Kegged. 
• 5/6/2014: Racked 1 gallon onto blueberries for a little experiment.
• 5/24/2014: Bottled 1 gallon experiment.
• Purpley hue, not much blueberry. 

Tasting Notes: 5/12/2014

• Appearance: Bright yellow, fairly clear
• Aroma: Wheat malt, Arlington yeast, faint saison character 
• Taste:
• Faint wheat gives way to saison and Arlington yeast flavor and characteristics
• Fairly dry and refreshing
• Overall: a quite enjoyable saison. Could use a little bit more spicy character. Happy with how it turned out, though we don't taste much of the lemon zest from the hops.