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	3983
Dirty Dozen Golden Brett Ale	34.3 gal	5.73%	27.33	1.053	1.009		All Grain	3880
Birthday #02 - Säsongen av Lejon	5.5 gal	5.35%	34.78	1.057	1.016		All Grain	3547
100% Brett IPA by Jesse Derma	5.75 gal	9.3%	100.06	1.079	1.008		All Grain	3224
Brett Table Beer	38 L	3.43%	21.99	1.026	0.999		All Grain	3029
Dark Funky Saison (Brett)	21 L	7.4%	32.99	1.070	1.014		All Grain	2788
100% Brett NeiPA	50 L	6.78%	49.99	1.061	1.010		All Grain	2737
Pale Ale Brett C.	15 L	5.88%	59.42	1.051	1.006		All Grain	2584
Non the weisser	5.5 gal	3.16%	1.96	1.032	1.007		BIAB	2510
grapefruit and orange and lime	5.5 gal	5.76%	29.1	1.051	1.007		All Grain	2116

Newest Brett Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Wild Ale	45 L	6.08%	8.52	1.062	1.016		All Grain	34
Maple Porcini Brett Saison	10 L	5.33%	25.99	1.048	1.008		All Grain	40
Bagel beer	42 gal	4.42%	9.15	1.042	1.008		All Grain	91
Horse food adjustment (25gal)	23 gal	2.9%	6.02	1.027	1.005		All Grain	55
Belgian Lambic Extract	10 L	8.63%	0	1.088	1.022		extract	189
Horse Food	9 gal	2.87%	5.3	1.027	1.005		All Grain	163
Saison	250 gal	5.59%	0	1.047	1.005		extract	134
Niobrara arrowhead hunter	20 gal	5.48%	24.65	1.054	1.012		All Grain	259
Ruido Blanco - Farmhouse with Brett	20 L	6.47%	32.05	1.057	1.008		All Grain	236
Bourgeois Daydreams	5.5 gal	2.43%	25.47	1.023	1.005		All Grain	353

Fermentables Used In Brett Beer Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Pilsner	47	American	Grain	base malt	1.8°L	37	64%	10% - 100%
Flaked Oats	41		Adjunct	raw	2.2°L	33	10%	1% - 26%
US - Pale 2-Row	40	US	Grain	base malt	1.8°L	37	62%	13% - 100%
German - Acidulated Malt	40	German	Grain	acidulated malt	3.4°L	27	6%	1% - 50%
Flaked Wheat	27		Adjunct	raw	2°L	34	14%	4% - 36%
American - White Wheat	26	American	Grain	base malt	2.8°L	40	23%	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	19	American	Grain	base malt	4°L	35	31%	1% - 91%
German - Pilsner	19	German	Grain	base malt	1.6°L	38	59%	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	24	3.5	32%	4% - 100%
Mosaic	22	12.5	23%	2% - 100%
Centennial	20	10	30%	5% - 100%
Magnum	15	15	52%	4% - 100%
Cascade	14	7	31%	5% - 67%
Simcoe	12	12.7	17%	4% - 45%
Amarillo	12	8.6	19%	5% - 48%
Nelson Sauvin	10	12.5	28%	11% - 100%
Willamette	9	4.5	46%	25% - 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
Omega Yeast Labs - All the Bretts OYL-218	10	Omega Yeast Labs	Bretts and Blends	0.11	Low	48%	68°F	85°F
Fermentis - Safale - American Ale Yeast US-05	9	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Wyeast - French Saison 3711	7	Wyeast	Ale	0.12	Low	80%	65°F	77°F
The Yeast Bay - Amalgamation - Brett Super Blend	7	The Yeast Bay	Wilds & Sours	Low	Low	85%	70°F	80°F
White Labs - Brettanomyces Lambicus WLP653	7	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	41	Water Agt	Mash	17%	0% - 100%
Calcium Chloride (dihydrate)	22	Water Agt	Mash	12%	0% - 50%
Lactic acid	22	Water Agt	Mash	91%	28% - 100%
Epsom Salt	20	Water Agt	Mash	7%	0% - 50%
Whirlfloc	15	Fining	Boil	42%	6% - 97%
Calcium Chloride (dihydrate)	10	Water Agt	Mash	19%	0% - 60%
Calcium Chloride (anhydrous)	9	Water Agt	Mash	11%	0% - 49%
Phosphoric acid	7	Water Agt	Mash	72%	20% - 100%
Irish Moss	7	Fining	Boil	59%	8% - 100%
Baking Soda	5	Water Agt	Mash	4%	0% - 12%

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