Rustic Rye Saison w/ American(ish) Hops

Kayla and I have been thinking about experimenting more with Brettanomyces. We did ferment our Berliner Weisse with brett but that also had other bugs. After researching through the various homebrew blogs, this is what we came up with for a first try. Our hope is that we get a rustic saison that has equal parts funk and hops.

Recipe specifics:

Size (Gal): 6
Total Grain (lbs): 12.50
Projected OG: 1.055
Projected SRM: 4.8
Projected IBU: 27.72
Wort Boil Time (min): 90
Projected ABV: 6.94%

Fermentables:

88.00% -- 11.0 lbs Franco-Belgian Pilsner
08.00% -- 1.0 lbs Rye Malt
02.00% -- 0.25 lbs Acidulated malt
02.00% -- 0.25 lbs Aromatic Malt

Hops:
0.50 ounces of Chinook at 60 min
0.50 ounces of Citra at 15 min
0.50 ounces of Citra at 0 min
0.50 ounces of Mosaic at 0 min
1.00 ounce of Citra dry hopped for 6 days
1.50 ounces of Nelson Sauvin dry hopped for 6 days

Extras:

3 grams - Gypsum (split between mash and sparge)
1 Whirlfloc tablet

Yeast:
Wyeast 3711 French Saison - one smack pack

White Labs WLP650 Brettanomyces Bruxellensis - one vial

White Labs WLP644 Brettanomyces Bruxellensis Trois - Harvested jar from past batch (~1 oz of slurry)

Mash:

Sacch rest: 75 min at 150F

Notes:

• 7/31/2014: Brewed
• Pitched yeast at 66F (pitched saison yeast and brett at same time)
• Fermented near couch (left AC on) (low 70s)
• 8/22/2014: Pitched dregs from Boulevard Saison-Brett in to Primary
• Dryhopped 2/12/15 in primary with Nelson Sauvin and Citra
• Kegged: 2/18/15

Tasting Notes: