Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

Brett Pale Ale

154 calories 10.3 g 12 oz
Beer Stats
Method: BIAB
Style: Brett Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 72% (brew house)
Source: 366 Extra Brett Pale Ale Recipe - Craft Beer & Brewing
Calories: 154 calories (Per 12oz)
Carbs: 10.3 g (Per 12oz)
Created Friday July 5th 2019
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 90%
0.75 lb American - Munich - 60L0.75 lb Munich - 60L 33 60 7.5%
0.25 lb German - CaraHell0.25 lb CaraHell 34 11 2.5%
10 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Cascade0.3 oz Cascade Hops Pellet 7 Boil 60 min 8.29 5.1%
0.60 oz Cascade0.6 oz Cascade Hops Pellet 7 Boil 20 min 10.04 10.2%
2.50 oz Cascade2.5 oz Cascade Hops Pellet 7 Whirlpool at 180 °F 0 min 7.63 42.4%
2.50 oz Cascade2.5 oz Cascade Hops Pellet 7 Dry Hop 37 days 42.4%
5.90 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
Infusion 152 °F 60 min
Wyeast - Brettanomyces bruxellensis 5112
1 Each
Attenuation (avg):
Optimum Temp:
60 - 75 °F
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Method: sucrose       Amount: 100       Temp: 67 °F       CO2 Level: 0 Volumes
Target Water Profile
Regina, SK
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator

Mash in at 150–152°F (65–67°C); rest for 30 minutes to 1 hour, until conversion is complete. Sparge at 169°F (76°C). It is important to not over extract polyphenols from malt husks for Brettanomyces to metabolize.

This beer will take roughly six weeks from brew to finish with the Brettanomyces yeast. Plan accordingly for dry-hopping because too long on dry hops will add grassy green notes. Wait to dry hop until the gravity is about 1.006. Yakobson is acutely aware of the symbiotic relationship between Brettanomyces yeast and some hops compounds. The bright aromas typical of Equinox—citrus, tropical fruit, and pine—will be prominent when 366 Extra Brett Pale Ale is young. “As the beer ages, the aromas will be protected by Brettanomyces from excessive oxidation and new aromas and flavors come out,” he says. “This is where floral lavender and citrus zest-like qualities are played up by the Brettanomyces and secondary metabolites, which are produced with further aging.”

Last Updated and Sharing
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-07-05 13:15 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top