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 GuideTop 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 | 3292 | |
| Dirty Dozen Golden Brett Ale |
34.3 gal | 5.73% | 27.33 | 1.053 | 1.009 | All Grain | 2586 | |
| Birthday #02 - Säsongen av Lejon |
5.5 gal | 5.35% | 34.78 | 1.057 | 1.016 | All Grain | 2357 | |
| Non the weisser |
5.5 gal | 3.16% | 1.96 | 1.032 | 1.007 | BIAB | 1892 | |
| 100% Brett NeiPA |
50 L | 6.78% | 49.99 | 1.061 | 1.010 | All Grain | 1888 | |
| Dark Funky Saison (Brett) |
21 L | 7.4% | 32.99 | 1.070 | 1.014 | All Grain | 1864 | |
| Pale Ale Brett C. |
15 L | 5.88% | 59.42 | 1.051 | 1.006 | All Grain | 1812 | |
| Brett Table Beer |
38 L | 3.43% | 21.99 | 1.026 | 0.999 | All Grain | 1739 | |
| grapefruit and orange and lime |
5.5 gal | 5.76% | 29.1 | 1.051 | 1.007 | All Grain | 1524 | |
| Funky Moh |
8 gal | 5.84% | 12.98 | 1.048 | 1.004 | All Grain | 1465 |
Newest Brett Beer Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| FW3 |
9 gal | 6.01% | 11.05 | 1.053 | 1.007 | BIAB | 31 | |
| Awesome Recipe |
55 L | 5.39% | 13.2 | 1.055 | 1.014 | All Grain | 20 | |
| Brett it |
19 L | 5.67% | 17.52 | 1.050 | 1.007 | BIAB | 39 | |
| Pareto Principle |
5.5 gal | 6.33% | 43.65 | 1.060 | 1.012 | All Grain | 55 | |
| Pediococcus Foedre |
1000 L | 5.84% | 4.5 | 1.059 | 1.015 | All Grain | 84 | |
| Grisette Triple Perle |
21.25 L | 4.33% | 40.4 | 1.035 | 1.002 | All Grain | 89 | |
| Salted Sour 2022-08-14 |
17 L | 4.58% | 21.69 | 1.049 | 1.014 | All Grain | 219 | |
| Sour IPA |
40 L | 7.3% | 82.28 | 1.065 | 1.009 | All Grain | 152 | |
| Grisette d'épinette |
22.75 L | 4.19% | 21.98 | 1.035 | 1.003 | All Grain | 206 | |
| Rhubarb Sour Ale |
10.3 L | 5.66% | 5.31 | 1.056 | 1.013 | All Grain | 216 |
Fermentables Used In Brett Beer Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| American - Pilsner | 43 | American | Grain | base malt |
1.8°L
|
37 | 63% | 10% - 100% |
| US - Pale 2-Row | 42 | US | Grain | base malt |
1.8°L
|
37 | 62% | 13% - 100% |
| Flaked Oats | 38 | Adjunct | raw |
2.2°L
|
33 | 9% | 1% - 20% | |
| German - Acidulated Malt | 36 | German | Grain | acidulated malt |
3.4°L
|
27 | 6% | 1% - 50% |
| American - White Wheat | 24 | American | Grain | base malt |
2.8°L
|
40 | 24% | 7% - 70% |
| Flaked Wheat | 24 | Adjunct | raw |
2°L
|
34 | 13% | 4% - 33% | |
| Belgian - Pilsner | 20 | Belgian | Grain | base malt |
1.6°L
|
37 | 68% | 38% - 100% |
| German - Pilsner | 18 | German | Grain | base malt |
1.6°L
|
38 | 60% | 30% - 94% |
| American - Vienna | 18 | American | Grain | base malt |
4°L
|
35 | 32% | 1% - 91% |
| American - Wheat | 18 | American | Grain | base malt |
1.8°L
|
38 | 16% | 4% - 50% |
Hops Used In Brett Beer Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Citra | 29 | 11 | 20% | 2% - 100% |
| Saaz | 26 | 3.5 | 33% | 4% - 100% |
| Centennial | 19 | 10 | 29% | 5% - 100% |
| Mosaic | 18 | 12.5 | 21% | 6% - 50% |
| Magnum | 14 | 15 | 51% | 4% - 100% |
| Simcoe | 12 | 12.7 | 16% | 4% - 45% |
| Cascade | 11 | 7 | 28% | 5% - 50% |
| Amarillo | 11 | 8.6 | 17% | 5% - 48% |
| Willamette | 9 | 4.5 | 46% | 25% - 100% |
| Nelson Sauvin | 8 | 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 | 24 | 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 | 15 | White Labs | Ale | Med-High | Low | 78% | 85°F | 95°F |
| White Labs - Saccharomyces "Bruxellensis" Trois WLP644 | 13 | 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 |
| 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 |
| Omega Yeast Labs - All the Bretts OYL-218 | 6 | Omega Yeast Labs | Bretts and Blends | 0.11 | Low | 48% | 68°F | 85°F |
| White Labs - American Farmhouse Blend WLP670 | 6 | White Labs | Ale | Medium | Medium | 78.5% | 68°F | 72°F |
| Fermentis - Safale - American Ale Yeast US-05 | 5 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
Other Ingredients Used In Brett Beer Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Gypsum | 33 | Water Agt | Mash | 17% | 0% - 100% |
| Lactic acid | 20 | Water Agt | Mash | 91% | 28% - 100% |
| Calcium Chloride (dihydrate) | 18 | Water Agt | Mash | 9% | 0% - 50% |
| Epsom Salt | 16 | Water Agt | Mash | 7% | 0% - 50% |
| Whirlfloc | 12 | Water Agt | Boil | 42% | 6% - 97% |
| Calcium Chloride (dihydrate) | 10 | Water Agt | Mash | 19% | 0% - 60% |
| Irish Moss | 7 | Fining | Boil | 59% | 8% - 100% |
| Baking Soda | 5 | Water Agt | Mash | 4% | 0% - 12% |
| Phosphoric acid | 5 | Water Agt | Mash | 73% | 20% - 100% |
| Calcium Chloride (anhydrous) | 4 | Water Agt | Mash | 15% | 0% - 49% |
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