I'm thinking about doing a quick oud bruin in the fashion of oldsock's (see: http://www.themadfermentationist.com...oud-bruin.html
) but using a different method of souring and funkifying it.
Here are my thoughts, crazy as they may be (and probably are).
1. I want to try using acid malt as the primary (and only) 'souring' element. Quick, easy, and one dimensional though it is, I hope that by fermenting with 100% Brett, the end result with be a bit more complex. Of course using it in large quantities lowers the mash ph. How low is too low? I figure Brett. loves acid, so maybe this is ok?
2. I want to ferment with 100% Brettanomyces B. or L. I have no experience with either, so I don't know what would be more appropriate to an 'oud bruin' style beer.
Here's a stab at a recipe (and a link to the hopville page)
42% 5 lb. 0 oz. Munich Malt
25% 3 lb. 0 oz. American Two-row Pale
17% 2 lb. 0 oz. Acid Malt
8% 1 lb. 0 oz. Crystal 60L
4% 0 lb. 8 oz. Chocolate Malt
4% 0 lb. 8 oz. Aromatic Malt
1 oz. E.K. Goldings at 60 min.
Brettanomyces (B. or L. ?)
I figure this could be ready to drink in a matter of 1-2 months.
Should I mash at a regular temperature, or mash a little higher? If I want this to have some body, but not at the expense of finishing fast, so I should mash at 154 right? That way the Brett. won't take forever chewing through the complex sugars?
I seem to recall that Brett. is more temperature tolerant than Sacc. Would it result in off flavors if i fermented this around 80-84 like a saison?
Alternative to acid malt
Is 2 lb. of acid malt going to significantly sour this beer? Should I do more? Alternatively, if you guys think using acid malt at this quantity is going to screw up my mash ph resulting in lower conversion, I thought I could do 2 days of just Lacto and then pitch the Brett., thus turning it into a berliner weisse style brew. It should still finish in around 3 months this way, so maybe it's not such a bad move?