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Hello Irishred. Frambois really has no hop character so the need to boil is minimal (just like a Berliner Weisse). Add the hops as soon as you drain into your boil pot or in the mash itself. Since the malt base has a lot of pilsen malt, to avoid DMS, you need to either boil for 90 minutes or avoid the precurser for DMS by not boiling at all. You just need to sterilize the wort and that can be done by boiling for 1 minute. Ferment with a koslch yeast or other ale yeast and then add your lacto and brett or just use the Wyeast blend. Let that sit for a minimum three months (or a year is better.) Put your fruit in some water and raise to 165 deg. and hold for 15-20 minutes. Add the whole thing to the secondary in a strainer bag. Let sit for 2-4 weeks and bottle. Let me know if you have any other questions.

Thanks for the rundown, I think I'm ready to start heating the stike water now! As soon as I can trust my willpower enough to let ANYTHING sit in a primary for the better part of year, I'm in...........

You don't have to let it sit that long. The longer it sits though the more the brett will work on it. If you want a nice, deliciously tart beer that's ready in six weeks, try the Devil's right hand recipe.