Recipe style.. American Lambic, Farmhouse Ale, or something else

bogeyno

I just finished a brew with a grain bill that is from a basic lambic recipe but didn't use aged hops and used C2C American Farmhouse yeast.
What style would you put this in? Lambic, Farmhouse Ale, Contemporary Gose, something else?
Batch Size : 5 gal
ABV: 5.4%
IBU : 21 (Tinseth)
BU/GU : 0.38
Color : 11 EBC
Carbonation : 3.8 CO2-vol
Pre-Boil Gravity : 1.047
Original Gravity : 1.053 Final Gravity : 1.012
Fermentables (6 lb 4 oz)
3 lb - Golden Light 7.9 EBC (48%)
3 lb - Wheat Bavarian 15.8 EBC (48%)
4 oz - Maltodextrin 5.9 EBC (4%)
Hops (3.75 oz)
25 min - 1 oz - Saaz - 3.75% (10 IBU)
25 min - 0.75 oz - Willamette - 5.5% (11 IBU)
Dry Hops
3 days - 2 oz - Tradition - 6%
Yeast
1 pkg - Omega C2C American Farmhouse OYL-217

AlexKay

American Wild Ale, Brett (28A). I don’t have first-hand experience with this yeast, but it sounds like it fits the bill.

bogeyno

That makes sense. It's interesting that the BA guidelines allow for Brett.
From the BA Classic French & Belgian-Style Saison details:
"Complex alcohols, herbs, spices, low Brettanomyces attributes including slightly acidic, fruity, horsey, goaty and leather-like, as well as clove-like and smoky phenolics may be present."