100% Brett recipe... any feedback or advice?
I've posted this on a few boards today (sorry if you've seen it before), but want to get as much feedback as possible. Here are my initial thoughts for a 5.25 gallon recipe for a 100% Brett. beer that I hope will finish with a malty/slightly roasty flavor and cherry/pineapple tartness/sourness. Any thoughts/insights would be greatly appreciated.
66.7% 7.00lb Optic
14.3% 1.50lb British Brown Malt
9.5% 1.00lb Malted Rye
9.5% 1.00lb Munich
1.00oz Hallertau (Whole) 60 min
0.25oz Willamette (Whole) 20 min
0.25oz Hallertau (Whole) 20 min
0.25oz Willamette (Whole) 2 min
Single infusion mash at 154 - 60 min
Mash out at 168 - 15 min
Batch Sparge at 172
Ferment at 70ish F with a large starter of B. lambicus and B. claussenii in hopes of creating a cherry pineapple kind of sour to compliment the malty backbone of this beer.
The vitals based on an estimated 82% AA (this is my best guess on the % AA for Brett.)
OG - 1.054
FG - 1.010
IBU - 16
SRM - 15
ABV - 5.7%