Good for Brett?

Originaly posted in another thread. Figured I would get more over here
I will be coming into some inocculated oak cubes soon,which I hope to god will be riddled with Brett of three kinds.
So I have have been thinking of a recipe to use for all three. I will split it between 3 one gallon demijons.
13 litres
2.5kg vienna
0.5kg Pilsner malt
300gr crystal wheat
300gr soft brown sugar

25IBUs of Tettnanger at60 and 9 IBUs og EKG at 15.
I was thinking of mashing on the high side so as to give the brett something to go to work on after initialy fermenting 2 with a sacc strain. The other ,I was thinking of doing primary with Bret Drie.
So, does it look like the kind of beer that will lend its self to Brett?

Nothing to say on this?

You don't need the sugar. Once it gets converted to ethanol there's not a whole lot brett can do with it.

ok,thanks for that.
I was thinking of body though,you know, not wanting to beer to be too chewy?

badlee said:

ok,thanks for that.
I was thinking of body though,you know, not wanting to beer to be too chewy?

Click to expand...

wouldn't worry about that with brett..

So,sugar out,the rest stays the same?