Funky Holiday Ale

I wanted to brew something that will hold up over time and be more of a fall/Christmas beer to give out to friends next year. I am sure this will spend the better part of next year souring the I will hope to bottle sometime after August hoping that it will be ready in time to give out. After brewing this beer it smelled amazing, this is thanks to the Orange zest and Rosemary that was added. I smelled the air lock after it started fermenting and its going to be amazing I think. I let the figs rehydrate for a few days in my Brown Ale made a few weeks back. I thin boiled the figs and the beer down and purred it all into a nice paste. With the figs pureed, cooked down and added at flame out, I am hoping that some dark fruit notes come out in the taste. Upon tasting it on brew day that is exactly what happened. Smell is of fruit citrus and rosemary with the taste being of figs. I am sure this will change as it ferments/sours, but hopefully once the bugs have been added a new level of complexity will exist.

Funky Holiday Ale

Malt:
15 lbs: Weyermann Pilsner
3/4 lbs: Carafa II Special
3/4 lbs: CaraWheat
6 oz: Special B Malt

Hops:
2 oz: Cascade 5.5aa @ FWH

Misc:
1 Whirlfloc Tablet @15
Zest of 1 Orange @ 0min
1/2 a sprig of Rosemary @ 0min
8 oz pureed black mission figs @ 0 min

Target OG: 1.072
Target FG: 1.004 (after bugs)
IBU: ~30

Actual OG: 1.070
Actual FG: 1.001 (after bugs)
Apparent Attenuation: ??

ABV: 9.2%
ABW: 7.3%

Yeast:
Wyeast 3711 French Saison
Various Bugs (Brett/Lacto/Pedio) (from: Barrel Sour Starter) (Secondary)

Hopville Recipe

Update 12.24.2010: Beer is fermenting quite well and warm.  Its sitting around 74 right now, and I would think that the beer will finish fermenting in a few days.  The airlock now smells of the fig puree that I put in.  I have high hopes for this beer and I hope it doesn't disappoint.

Update 12.28.2010: Fermentation has come to a halt. I will rack over to secondary to add the bugs in a few days.  It maybe after the 1st of the year though.