[Drewch]

It's been out for a while now --- anybody got any results to share on BR-8? 

One of my best batches to date was an ersatz-lambic brewed with PhillySour for primary with secondary on farmers-market plums with Bootleg's Funk Weapon Brett blend.  Thinking about switching to BR-8 for this summer's batch when the farmers markets open.

[spurviance]

It's been out for a while now --- anybody got any results to share on BR-8? 

One of my best batches to date was an ersatz-lambic brewed with PhillySour for primary with secondary on farmers-market plums with Bootleg's Funk Weapon Brett blend.  Thinking about switching to BR-8 for this summer's batch when the farmers markets open.

I'm curious about BR-8 as well....also I'd love to hear more about your recipe and process for the above mentioned brew.

[Drewch]

So the recipe was:

Adjust water to Brewfather's "Balanced" profile

50% Rahr Pale Ale Malt
40% Raw Wheat
10% Sugar

For a 1.040 OG

30 min boil

7 IBU Styrian Holdings @ FWH
3 IBU Strisselspalt @ 5 min

90-day primary w/ PhillySour @ 68-72F

Rack onto 250 g/l of 50/50 mix of tart and ripe local plums (frozen and then thawed)

Add Brett culture and age another 90 days

Bottle with priming sugar for 2.5 or 3 volumes.

Came out really well and held up well in the "cellar". I drank the last bottle about 2 years after bottling.

[spurviance]

So the recipe was:

Adjust water to Brewfather's "Balanced" profile

50% Rahr Pale Ale Malt
40% Raw Wheat
10% Sugar

For a 1.040 OG

30 min boil

7 IBU Styrian Holdings @ FWH
3 IBU Strisselspalt @ 5 min

90-day primary w/ PhillySour @ 68-72F

Rack onto 250 g/l of 50/50 mix of tart and ripe local plums (frozen and then thawed)

Add Brett culture and age another 90 days

Bottle with priming sugar for 2.5 or 3 volumes.

Came out really well and held up well in the "cellar". I drank the last bottle about 2 years after bottling.

Thanks.  Might have to try this

[Drewch]

I will probably significantly shorten the primary when I do batch #2.  The Philly Sour should do its work in reasonably normal ale timelines.  It's the Brett I want to give time to develop.

Edited Edit:  Also, I recently read that to actually boost the sourness of Philly Sour, you need to use glucose rather than sucrose.  So my 10% table sugar addition probably didn't actually change the sourness much.  So, since I liked the sourness that I got, I will probably omit the sugar, adjust the grainbill to maintain the OG, and just mash low for a more fermentable wort. I will use corn sugar to get glucose and mash high to leave dextrins for the Brett.

[Drewch]

So here's what I'm thinking now:

Hoi Polloimbic (v. 2)

5.3% / 11.2 °P

All Grain - 75% efficiency

Batch Volume: 10 L
Mash Time: 30 min @ 70°C
Boil Time: 30 min

Vitals

Original Gravity: 1.045	|	Final Gravity: 1.005
IBU (Tinseth): 12	|	BU/GU: 0.27

Malts (1.62 kg)
1.08 kg (60%) — Rahr Pale Malt, 6-Row — Grain — 2.3 °L
540 g (30%) — Raw Wheat — Grain — 2.3 °L

Other (180 g)
180 g (10%) — Corn Sugar (Dextrose) — Sugar — 0 °L

Hops (14 g)
14 g (12 IBU) — Styrian Goldings 3.5% — First Wort

Miscs
3 ml — Lactic Acid 88% — Mash
2000 g — Plums — Secondary

Yeast
1 pkg — Lallemand WildBrew Philly Sour 75%
1 pkg — Fermentis BR-8 SafBrew Brett 90% — Secondary

Fermentation
Primary — 22°C — 30 days
Secondary on Fruit — 18°C — 120 days