[Drewch]

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

[reverseapachemaster]

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.

[Drewch]

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.

http://suigenerisbrewing.com/index.php/2021/02/12/diving-deep-in-to-philly-sour/

[Drewch]

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.

5g/0.1L * 4L = 200g ... But as you pointed I have to balance that against preserving some body for the final beer.