So I finally brewed this yesterday. I changed up the recipe a bit to use maris otter instead of 2-row, and reduced the munich malt but upped the acid malt a bit. I wanted to use the Wyeast Brett. L. but it wasn't in stock at my LHBS so I used the White Labs Brett. L. instead. I'd have preferred the Wyeast given what you guys are saying about the flavor profiles, but I didn't really want to have something shipped to me when I can buy locally. I'm also impatient. I reduced the hops to 10 IBUs since I've done some more "bitter" beers with all Brett. and I didn't like the result.
The final recipe looks like this:
43% 5 0 Maris Otter
22% 2 8 Acid Malt (mashed separately)
22% 2 8 Munich Malt
4% 0 8 Crystal 60L
4% 0 8 Aromatic Malt
4% 0 8 Chocolate Malt
0.6 oz. Kent Goldings at 60 min. (5.9%AA)
White Labs Brett. Lambicus
I made a 1L starter on a stir plate 24 hours before pitching and tossed the whole thing in there. Brett. L. is sloooow to get going. I barely perceived a cloudiness to the starter even after 24 hours of continuous stirring.
I'll post again when I sample the beer. Right now it's sitting at room temperature (80F) with no real outward signs of fermentation after 24 hours. I got the wort down to 95F with my chiller (it was 101 outside when I brewed), and pitched at that temperature. I figured it wouldn't kill the yeast. I placed the fermenter in an ice bath and brought it down to room temperature within a few hours. I'm sure the yeast weren't happy but they seem to have survived.
One thing I noticed about acid malt... I mashed the 2.5 lbs. of acid malt separately so as to not screw the pH of the rest of the mash. I did 1.5 qts./lb grist ratio for the acid mash, and the stuff instantaneously turned the consistency of oatmeal. It was really bizarre to watch. Was it a mistake to get this stuff milled? I did an iodine test on it after 60 minutes at 149, and it was NOT converted. Then again it was impossible to get a liquid sample from it since it was a goopy oatmeal consistency so who knows... Is this normal for acid malt? I can't seem to find any info about its diastatic power, does it even have any?
EDIT: it occurs to me that the acid malt mash could have such a low pH as to prevent the amylase enzymes from working, but I don't know what pH that is.