Check the goose island website, they list all the components of their beers. You should be able to reverse engineer one.
ooooh! thanks. I've only had it once, so it would be tough to make a good clone. I'm guessing: 12 lbs pale malt 1 lb munich 1 lb rye malt (i don't think i can get flaked rye) strike at 148-150 F? Boil for 1.5 hrs, with the addition of 1 oz of Williamette (I can't get PIlgrim) at 60 min Brewed with bret brux as the primary. after 2 months, racked with oak chips and blackberries. wait 3+ months.
Just finished my first bottle minutes ago....fucking epic beer. Godspeed!! Are you hoping to achieve the same level of tartness with just the blackberries? That's a pretty sour beer....I'm not sure the Brett and blackberries is going to get you where you want to be. I'd be thinking of working with one of the souring blends available, but that's just my two cents.... And I'd change "3+" to "12+".
debating about the amount of time it was racked to blackberries. not sure if they rack for a full year, but it wouldn't hurt. Yeah, recalling the taste, it likely has lacto in it. so maybe a sour mix would be appropriate, which means we're looking at 12 month primary, 12 month secondary.
I think juliet is brett only, no lacto, no pedio. I would suggest a grain bill similar to what you suggested above. Then ferment with a clean low attenuating yeast strain, somthing english. Then transfer to the Brett Brux. You will get more of that classic Brett flavor by using it as a secondary fermentation.
I think its too sour to be Brett only. My guess is they toss it into barrels that have been inoculated with the souring bugs after some of primary fermentation has been completed.
