American Wild Ale - Brett Beer
BJCP Style GuideTop 10 Brett Beer Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Birthday #02 - Säsongen av Lejon |
5.5 gal | 5.35% | 34.78 | 1.057 | 1.016 | All Grain | 1709 | |
| Dirty Dozen Golden Brett Ale |
34.3 gal | 5.73% | 27.33 | 1.053 | 1.009 | All Grain | 1604 | |
| Non the weisser |
5.5 gal | 3.16% | 1.96 | 1.032 | 1.007 | BIAB | 1467 | |
| Birthday #01 - Säsongen av Lejon |
5 gal | 4.67% | 30.72 | 1.051 | 1.015 | extract | 1397 | |
| Brett Session IPA - Amalgamation II |
5.5 gal | 4.93% | 54.79 | 1.047 | 1.009 | All Grain | 1374 | |
| Pale Ale Brett C. |
15 L | 5.88% | 59.42 | 1.051 | 1.006 | All Grain | 1335 | |
| Dark Funky Saison (Brett) |
21 L | 7.4% | 32.99 | 1.070 | 1.014 | All Grain | 1177 | |
| 100% Brett NeiPA |
50 L | 6.78% | 49.99 | 1.061 | 1.010 | All Grain | 1129 | |
| Funky Moh |
8 gal | 5.84% | 12.98 | 1.048 | 1.004 | All Grain | 1102 | |
| grapefruit and orange and lime |
5.5 gal | 5.76% | 29.1 | 1.051 | 1.007 | All Grain | 1093 |
Newest Brett Beer Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| FUNK WEAPON |
11 L | 5.77% | 45.16 | 1.056 | 1.012 | All Grain | 2 | |
| Table Brett |
5 gal | 3.48% | 18.14 | 1.031 | 1.005 | BIAB | 4 | |
| BeeGees - Buckwheat Grimm |
3 gal | 4.96% | 0 | 1.050 | 1.012 | All Grain | 4 | |
| Huell Melon in Easter Hay |
3.5 gal | 4.39% | 20.56 | 1.041 | 1.007 | extract | 9 | |
| Coolship |
250 gal | 5.45% | 0 | 1.055 | 1.014 | All Grain | 9 | |
| Coolship |
250 gal | 5.14% | 0 | 1.052 | 1.013 | All Grain | 8 | |
| Split Brett IPA |
5.5 gal | 5.58% | 56.92 | 1.050 | 1.008 | BIAB | 14 | |
| Tart Saison - Extract |
5 gal | 6.21% | 18.8 | 1.057 | 1.010 | extract | 23 | |
| Brett Saison |
5.5 gal | 6.82% | 0 | 1.070 | 1.018 | BIAB | 24 | |
| Wild Buffalo |
12 gal | 5.45% | 34.55 | 1.056 | 1.015 | All Grain | 25 |
Fermentables Used In Brett Beer Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Pale 2-Row | 34 | Grain | base malt |
1.8°L
|
37 | 62% | 13% - 100% | |
| American - Pilsner | 26 | American | Grain | base malt |
1.8°L
|
37 | 61% | 10% - 100% |
| German - Acidulated Malt | 24 | German | Grain | acidulated malt |
3.4°L
|
27 | 6% | 1% - 50% |
| Flaked Oats | 21 | Adjunct | raw |
2.2°L
|
33 | 8% | 1% - 17% | |
| American - White Wheat | 18 | American | Grain | base malt |
2.8°L
|
40 | 24% | 10% - 70% |
| Flaked Wheat | 17 | Adjunct | raw |
2°L
|
34 | 11% | 4% - 32% | |
| American - Wheat | 16 | American | Grain | base malt |
1.8°L
|
38 | 15% | 4% - 50% |
| Belgian - Pilsner | 14 | Belgian | Grain | base malt |
1.6°L
|
37 | 65% | 38% - 100% |
| German - Vienna | 13 | German | Grain | base malt |
4°L
|
37 | 17% | 5% - 75% |
| German - Pilsner | 13 | German | Grain | base malt |
1.6°L
|
38 | 61% | 30% - 94% |
Hops Used In Brett Beer Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Citra | 26 | 11 | 22% | 5% - 100% |
| Saaz | 17 | 3.5 | 37% | 15% - 100% |
| Mosaic | 16 | 12.5 | 21% | 6% - 50% |
| Simcoe | 11 | 12.7 | 17% | 6% - 45% |
| Centennial | 10 | 10 | 19% | 5% - 50% |
| Cascade | 9 | 7 | 28% | 5% - 50% |
| Amarillo | 8 | 8.6 | 18% | 5% - 48% |
| Willamette | 6 | 4.5 | 45% | 25% - 100% |
| Warrior | 6 | 16 | 35% | 14% - 100% |
| El Dorado | 6 | 15.7 | 18% | 8% - 50% |
Steeping Grains Used In Brett Beer Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|
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 | 19 | White Labs | Ale | Med-High | Low | 85% | 70°F | 85°F |
| White Labs - Brettanomyces Claussenii WLP645 | 10 | White Labs | Ale | Med-High | Low | 78% | 85°F | 95°F |
| White Labs - Brettanomyces Bruxellensis WLP650 | 9 | White Labs | Ale | Med-High | Low | 78% | 85°F | 95°F |
| White Labs - Saccharomyces "Bruxellensis" Trois WLP644 | 7 | White Labs | Ale | Med-High | Low | 85% | 70°F | 85°F |
| The Yeast Bay - Amalgamation - Brett Super Blend | 7 | The Yeast Bay | Wilds & Sours | Low | Low | 85% | 70°F | 80°F |
| Wyeast - Brettanomyces bruxellensis 5112 | 6 | Wyeast | Ale | 0.12 | Medium | 90% | 60°F | 75°F |
| White Labs - American Farmhouse Blend WLP670 | 5 | White Labs | Ale | Medium | Medium | 78.5% | 68°F | 72°F |
| Omega Yeast Labs - All the Bretts OYL-218 | 4 | Omega Yeast Labs | Bretts and Blends | 0.11 | Low | 48% | 68°F | 85°F |
| The Yeast Bay - Saison/Brettanomyces Blend | 4 | The Yeast Bay | Ales | Low | Medium | 80% | 70°F | 78°F |
| Wyeast - French Saison 3711 | 4 | Wyeast | Ale | 0.12 | Low | 80% | 65°F | 77°F |
Other Ingredients Used In Brett Beer Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Gypsum | 16 | Water Agt | Mash | 30% | 0% - 100% |
| Calcium Chloride (dihydrate) | 10 | Water Agt | Mash | 19% | 0% - 60% |
| Lactic acid | 7 | Water Agt | Mash | 96% | 86% - 100% |
| Whirlfloc | 6 | Water Agt | Boil | 37% | 6% - 67% |
| Irish Moss | 6 | Fining | Boil | 68% | 40% - 100% |
| Calcium Chloride (dihydrate) | 5 | Water Agt | Mash | 15% | 0% - 50% |
| Epsom Salt | 4 | Water Agt | Mash | 18% | 0% - 50% |
| Phosphoric acid | 2 | Water Agt | Sparge | 47% | 20% - 100% |
| Chalk | 2 | Water Agt | Mash | 10% | 0% - 20% |
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