I posted this over at another forum, but curious what folks here think, too. An idea for a 4L-batch simplified Sour Red Brett:
750 g Red X
100 g Sugar or appropriate Belgian-y syrup
5 g Styrian Golding @ FWH
4 g Philly Sour
0.25 pack Suburban Brett @ 36 hours
500g Sour Plums @ 36 hours
What’s the goal with the sugar addition?
Between adding water from the fruit and how dry brett will get the beer you’ll have a fairly thin beer. Adding sugar will only further thin it out. If you’re adding a dark sugar for flavor I can understand but would consider balancing any sugar addition with oats or some other body-improving grain.
The sugar is for the Philly Sour. PS does most of its souring early in the fermentation and benefits from a modest addition of simple sugars.
[quote]The manufacturer recommends either a low mash temperature, or the addition of glucose (also known as corn sugar or dextrose) up to 5g/100 mL (5% w/v) to improve acid production.
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5g/0.1L * 4L = 200g … But as you pointed I have to balance that against preserving some body for the final beer.