American Wild Ale - Brett Beer

Most often drier and fruitier than the base style suggests. Funky notes range from low to high, depending on the age of the beer and strain(s) of Brett used. Funkiness is generally restrained in younger 100% Brett examples, but tends to increase with age.

Flavor Profile: Variable by base style. Brett character may range from minimal to aggressive. Can be quite fruity (e.g., tropical fruit, berry, stone fruit, citrus), or have some smoky, earthy, or barnyard character. Should not be unpleasantly funky, such as Band-Aid, fe

Ingredients: Virtually any style of beer, fermented in any manner, then finished with one or more strains of Brett. Alternatively, a beer made with Brett as the sole fermentation strain.

BJCP Style Guide

Top 10 Brett Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Birthday #01 - Säsongen av Lejon	5 gal	4.67%	30.72	1.051	1.015		extract	3524
Dirty Dozen Golden Brett Ale	34.3 gal	5.73%	27.33	1.053	1.009		All Grain	3075
Birthday #02 - Säsongen av Lejon	5.5 gal	5.35%	34.78	1.057	1.016		All Grain	2842
Brett Table Beer	38 L	3.43%	21.99	1.026	0.999		All Grain	2213
100% Brett NeiPA	50 L	6.78%	49.99	1.061	1.010		All Grain	2212
Dark Funky Saison (Brett)	21 L	7.4%	32.99	1.070	1.014		All Grain	2155
Non the weisser	5.5 gal	3.16%	1.96	1.032	1.007		BIAB	2091
Pale Ale Brett C.	15 L	5.88%	59.42	1.051	1.006		All Grain	2085
100% Brett IPA by Jesse Derma	5.75 gal	9.3%	100.06	1.079	1.008		All Grain	2028
grapefruit and orange and lime	5.5 gal	5.76%	29.1	1.051	1.007		All Grain	1740

Newest Brett Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Reloj de Arena - Farmhouse with Brett	20 L	6.57%	26.91	1.058	1.008		All Grain	108
Don Juan's "Seductive Sour"	5 gal	5.17%	19.11	1.049	1.009		BIAB	105
Friar Funk	6 gal	4.77%	3.74	1.048	1.012		All Grain	95
Unfunky UFO | Red Rye Brett Ale	100 L	5.59%	22.61	1.051	1.008		All Grain	125
Brett Sours	17.5 gal	4.2%	5.86	1.041	1.009		All Grain	74
Eric's Brett Imperial Turmeric Dark Ale	5.5 gal	9.37%	50.79	1.087	1.015		All Grain	273
Wild peachberries	5.5 gal	4.52%	31.72	1.041	1.007		BIAB	199
Grisette with Jester King Blend	2.75 gal	3.56887%	0	1.036	1.009		BIAB	124
Brett IPA	5 gal	7.72%	79.69	1.068	1.009		All Grain	290
2023 Autumn Brett Saison	25 L	5.61%	23.99	1.044	1.001		All Grain	118

Fermentables Used In Brett Beer Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Pilsner	46	American	Grain	base malt	1.8°L	37	64%	10% - 100%
Flaked Oats	39		Adjunct	raw	2.2°L	33	10%	1% - 26%
US - Pale 2-Row	39	US	Grain	base malt	1.8°L	37	63%	13% - 100%
German - Acidulated Malt	39	German	Grain	acidulated malt	3.4°L	27	6%	1% - 50%
Flaked Wheat	25		Adjunct	raw	2°L	34	14%	4% - 36%
American - White Wheat	25	American	Grain	base malt	2.8°L	40	24%	7% - 70%
American - Wheat	20	American	Grain	base malt	1.8°L	38	18%	4% - 50%
Belgian - Pilsner	20	Belgian	Grain	base malt	1.6°L	37	68%	38% - 100%
American - Vienna	18	American	Grain	base malt	4°L	35	32%	1% - 91%
German - Pilsner	18	German	Grain	base malt	1.6°L	38	60%	30% - 94%

Hops Used In Brett Beer Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Citra	28	11	20%	2% - 100%
Saaz	25	3.5	32%	4% - 100%
Mosaic	20	12.5	21%	2% - 67%
Centennial	19	10	30%	5% - 100%
Magnum	15	15	52%	4% - 100%
Cascade	13	7	28%	5% - 50%
Simcoe	12	12.7	17%	4% - 45%
Amarillo	12	8.6	19%	5% - 48%
Galaxy	9	14.25	21%	5% - 67%
Nelson Sauvin	9	12.5	28%	11% - 100%

Steeping Grains Used In Brett Beer Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Caramel / Crystal 20L	2	American	Grain	crystal malt	20°L	35	33%	17% - 50%
American - White Wheat	2	American	Grain	base malt	2.8°L	40	64%	40% - 89%

Yeasts Used In Brett Beer Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
White Labs - Brettanomyces Bruxellensis Trois Vrai WLP648	22	White Labs	Ale	Med-High	Low	85%	70°F	85°F
White Labs - Brettanomyces Bruxellensis WLP650	15	White Labs	Ale	Med-High	Low	78%	85°F	95°F
White Labs - Brettanomyces Claussenii WLP645	14	White Labs	Ale	Med-High	Low	78%	85°F	95°F
White Labs - Saccharomyces "Bruxellensis" Trois WLP644	12	White Labs	Ale	Med-High	Low	85%	70°F	85°F
Wyeast - Brettanomyces bruxellensis 5112	11	Wyeast	Ale	0.12	Medium	90%	60°F	75°F
Fermentis - Safale - American Ale Yeast US-05	8	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Omega Yeast Labs - All the Bretts OYL-218	7	Omega Yeast Labs	Bretts and Blends	0.11	Low	48%	68°F	85°F
The Yeast Bay - Amalgamation - Brett Super Blend	7	The Yeast Bay	Wilds & Sours	Low	Low	85%	70°F	80°F
White Labs - American Farmhouse Blend WLP670	7	White Labs	Ale	Medium	Medium	78.5%	68°F	72°F
White Labs - Brettanomyces Lambicus WLP653	6	White Labs	Ale	Med-High	Low	78%	85°F	95°F

Other Ingredients Used In Brett Beer Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	39	Water Agt	Mash	16%	0% - 100%
Lactic acid	23	Water Agt	Mash	91%	28% - 100%
Calcium Chloride (dihydrate)	21	Water Agt	Mash	11%	0% - 50%
Epsom Salt	18	Water Agt	Mash	7%	0% - 50%
Whirlfloc	13	Other	Boil	41%	6% - 97%
Calcium Chloride (dihydrate)	10	Water Agt	Mash	19%	0% - 60%
Phosphoric acid	8	Water Agt	Sparge	75%	20% - 100%
Calcium Chloride (anhydrous)	8	Water Agt	Mash	9%	0% - 49%
Irish Moss	7	Fining	Boil	59%	8% - 100%
Baking Soda	5	Water Agt	Mash	4%	0% - 12%

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