Ok fellas, here is my idea. I want to brew a funky saison with 100% Brett. I realize that a staple of the saison are the fruity esters and peppery phenolics. Without a saison yeast, my beer should have Brett funk, but lack those two things...soooo...here is my idea. Crushed black peppercorns along with sweet orange peel and a healthy dose of Citra hops:

Draconian Libations': Saison Aigre

SG 1.055
FG 1.004
IBU 30.2
SRM 6.6

90 Minute Mash @ 150
90 Minute Boil

73.00% Belgian Pilsner
10.00% Cane Sugar
09.38% Vienna
07.00% Dark Wheat Malt
00.63% Carafa I

0.68 Oz Citra (90 Mins) (30.2 IBU)
0.75 Oz Citra (Flameout) (0 IBU)
0.50 OZ Blk Peppercorn (10 Mins)
0.50 OZ Sweet Orange Peel (5 Mins)

Wyeast #5112 Brett. Brux.

Just pretty much did the same thing with a blend of Brett Clausenii and Brux and Citra hops inspired by the Superfriends IPA. Very tasty! Going to put 2.5 gallons in a scotty and age on Spanish cedar. I mashed hot, 157F and added a fair amount of crystal malts because the Brett is going to attenuate super low. It took approximately 2 months to ferment out completely in my basement @ 65F. I pitched a vial of each for 6 gallons. No starter needed. You probably won't need the table sugar. The Brett will attenuate out fully to almost 1.000. I think grains of paradise would be a better choice than black peppercorns IMHO. Also, bump the Citra up to an ounce at flameout. It is probably a waste to use citra as a bittering addition since you will boil off all of the flavor and aroma. You could maybe add a half ounce of citra at 20 min to get more of a flavor impact? Use magnum or something similar to bitter with. Good luck, I think you will be pleasantly surprised!

Thanks Hoser, I think you're correct. I will go to Grains of Paradise.

Update on Recipe:

59.46% Belgian Pilsner Malt
25.04% Vienna Malt
10.03% Dark Wheat Malt
04.89% Acidulated Malt
00.57% Carafa I

0.92 Oz US Saaz (5.80%) 90 Mins - 19.3 IBU
0.48 Oz Citra (13.40%) 15 Mins - 10.7 IBU
1.00 OZ Citra (13.40%) Flameout - 0 IBU
0.75 Gr Grains of Paradise 10 Mins
7.50 Gr Sweet Orange Peel 5 Mins

Wyeast #3724 Belgian Saison
Wyeast #5112 Brett Bruxellensis

Both yeasts pitched simultaneously into un-aerated wort without starters. (1.055 Gravity)

have you looked into wlp670?

http://www.whitelabs.com/beer/strains_wlp670.html

I've not seen this blend, but now feel rather confident that I'd like to use it. It sounds exactly like what I was hoping for. Thanks. Have you used this?

I se only one issue. The optimal temperature seem to low (on the high end) 1) I dont have temp controls and 2) I intend to let this ramp up to around 80 degrees for optimal esthers. I may have to try this one again in the winter with that strain. It sounds remarkably interesting!

WLP670 is a platinum strain, so if you want to use it this winter, you better buy it now and keep it in your fridge. Otherwise the recipe looks great, go for it!