Pour une poignée de houblon or Per un pugno di luppolo?

This time around I have decided to brew something that will be like my Grisette, but definitely more on the hoppy/sour/funky side. In this beer, I will be using a mixed culture to ferment (of Brett L and 3711) as well as 'hop bursting'. This is a technique that emphasizes hop flavor and aroma. Normally a bittering hop addition would occur at the start of the boil. This lends most of the overall perception of bitterness to the beer. The flavor and aroma additions come near the end of the boil.
Using hop bursting, there is no bitterness addition, and all of the IBU's come from additions near the end of the boil. Supposedly, this contributes an amazing hop aroma and taste to the beer, though you have to use large amounts of hops to achieve this effect. In this case that would be four ounces.
The name was inspired by the Clint Eastwood movie 'A Fistful of Dollars' or 'Per un Pugno di Dollari' since the director was Italian. Not sure if I should use French instead...
5 lb Belgian Pils
2 lb White wheat
7 oz Flaked wheat
5 oz Acidulated
1 oz Styrian Goldings pellet @ 20 min
.5 oz Styrian Goldings pellet @ 15 min
1/4 tsp Irish Moss @ 15 min
.5 oz Styrian Goldings pellet @ 10 min
1 oz Styrian Goldings pellet @ 5 min
1 oz Styrian Goldings pellet @ 0 min
Ferment with 3711- French Saison and 5526- Brettanomyces Lambicus.
Dry hop with 1.5 oz Crystal leaf @ 1 week to bottling.
Estimated og- 1.043
Actual og- 1.042
Intermediate- 1.003
Final- 1.001
5.37% Abv.
97.5% apparent attenuation.
80% actual attenuation.
6/16/10- Mashed the grains at 145 for 90 mins. Got around 5.5 gallons of wort. Added 1.5 gals of water to make up for evaporation during 90 min boil. Still ended up adding another gallon plus after the boil to get over 5 gal in volume. That burner is very efficient! The Brett L came from a 2 day old starter. The 3711 was pitched directly from a jar of washed yeast. Lots of hops made their way out of the pot and into the primary.
Yeasts.
Five hop additions = 4 oz of hops! A fistful!
Boiling.
Almost done!
6/22/10- To secondary and .5 oz of the oak cubes I used in the Grisette. Tastes very fruity and estery with a little Brett character and little hoppiness. I will definitely dry hop, maybe with a significant charge. I think I will add some wine (no more than a cup or two) as well to give it some vinous quality. (did not add wine) Picked up a few samples today. Added another .5 oz of new oak cubes, boiled for awhile.
Intermediate gravity.
A few artsy sunlit secondary pictures..
7/5/10- Some pellicle forming. Added 1.5 oz Crystal leaf for a dry hop finish.
7/13/10- Bottled with 6 oz corn sugar, aiming for 3 volumes of carbonation. Tastes very interesting and complex while still remaining pretty light. Long lingering hop finish as well as a bit of caramel oddly.
7/20/10- First tasting.