Had my first 100% Brett beers at the SoCal homebrew fest (one by a friend of mine in the Barley Bandits), and am glad to see a few commercial examples are starting to turn up (Mikkeller's 'Wheat is the New Hops'.) Since I've built up a huge slug of Brux I figured the time was ripe to make my own.
Calling this a Wild Amarillo Roggenbeir, but my understanding is that you should discard the idea of styles when brewing with brett...
45% Wheat malt
45% Rye malt
10% 6 row (to help convert the rye)
Bitter with summit (my plan is to keep the IBU's low, around 35)
Supposedly Amarillo and Rye are amazing together, hence the choice of using amarillo for flame out and dry hopping.
Doing 3 mash steps -- Acid, protein and Saccrification at 151. I've heard that so much wheat and rye will give this beer a thick mouthfeel, so I didn't bother with adding any other malts like carapils.
I always do 12 gallon batches, so when I split it I'll do half with Brux and half with the Belgian Ardennes yeast (La Chouffe/Lady Face). A big question with the Brett will be when to stop the fermentation. I realize if I wait long enough it will continue to take the gravity down to...1.000? I'll probably stop the fermentation roughly wherever the ardennes stops...imagining around 1.010 or so.
I'm going into this brew session with a lot of things I've never tried before (never made anything like a roggenbier before, no clue how the brett or the ardennes will play off the rye, and jesus that's a lot of rye.) Open to suggestions since it is kind of a shot in the dark.