Got this going right now:
7# 2-Row Pale Malt
2.5# Rye Malt
.5# Caramel 90
1# Black Barley
Mashed at 154F for 60 mins
Rose temp to 166F for 30 mins
Got 70% efficiency (I'm doing BIAB, and I'm just starting to get my process down) and hit 1.052.
1oz. Northern Brewer 10%AA @ 60 min.
1oz. Northern Brewer 10%AA @ 30 min.
Pitched a half-gallon starter of Brett L. It fermented like crazy for a few days, then died off. It's still slowly working, but I got curious and thieved a sample. It's at 1.018, and it's got a nice spicy, smokiness to it. It's way different than anything I've tasted before right now, but it's got a ways to go. I'm thinking about racking it onto some pomegranate molasses when I transfer it to secondary. Maybe some sour bottle dregs too.
Anyone have good success with Brett L beers?