Thanks for the suggestions guys. Has to be storming pretty hard to scare me off, but we shall see. All options on the table, including being too hung over to function on my feet.
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Whether or not you need a protein rest depends on your malt. I've seen some very well-modified, low protein wheat malt in the same range as "typical" NA pale malts. I personally own some very undermodified, high protein wheat malt. My efficiency when using that malt is easily 10-15% lower if I don't do any low-temp (protein) rests. Running that malt through my mill at my "standard" barley setting wouldn't even crush the kernels.
Orval is one of my favorite beers. Period. I totally get cherry pie from Orval. Do get the horse blanket, too. But the cherry pie is my overall impression.
Me too major! Maybe those flavors are present in both strains of Brett and you get more of one or the other depending on how it was cultured? hmmm...interesting.
You will be surprised at how clean a 100% Brett.
I would not necessarily use Brett b - it depends on if you are talking about White Labs or Wyeast.
From Wyeast I would recommend Brett lambicus, that will give you the cherry pie character that majorvices mentioned.
From White Labs then sure, Brett b (bruxellensis), should be a good choice.
yeah, those hops would not go with cherry. Mango and or apricot would. I'd dump the hops and go for brett character. Hops and fruit and brett .... just too much going on IMO.
which hops would you dump?