American Wild Ale - Brett Beer

BJCP Style Guide

Top 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	1467
Dirty Dozen Golden Brett Ale	34.3 gal	5.73%	27.33	1.053	1.009		All Grain	1407
Non the weisser	5.5 gal	3.16%	1.96	1.032	1.007		BIAB	1340
Birthday #01 - Säsongen av Lejon	5 gal	4.67%	30.72	1.051	1.015		extract	1256
Pale Ale Brett C.	15 L	5.88%	59.42	1.051	1.006		All Grain	1151
Brett Session IPA - Amalgamation II	5.5 gal	4.93%	54.79	1.047	1.009		All Grain	1048
Funky Moh	8 gal	5.84%	12.98	1.048	1.004		All Grain	1000
grapefruit and orange and lime	5.5 gal	5.76%	29.1	1.051	1.007		All Grain	994
Dark Funky Saison (Brett)	21 L	7.4%	32.99	1.070	1.014		All Grain	962
100% Brett NeiPA	50 L	6.75%	50.23	1.061	1.010		All Grain	839

Newest Brett Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Excelsior! Lemondrop Wild Brett Ale	5.5 gal	6.1%	28.61	1.060	1.014		BIAB	2
Farmhouse	5.5 gal	3.18%	23.2	1.029	1.005		All Grain	11
golden sour	5 gal	5.53%	1.21	1.048	1.006		BIAB	7
Smoked Pineapple Gose	6 gal	4.59%	9.36	1.045	1.010		All Grain	47
Brett Golden Ale	6 gal	4.79%	17.41	1.057	1.020		All Grain	33
Buck Wild	5.5 gal	4.14%	3.06	1.035	1.004		All Grain	7
Raw Ale	5.8 gal	8.78%	0	1.087	1.020		All Grain	18
Brett Saison	2.5 gal	6.87%	48.49	1.062	1.010		BIAB	71
BrettanoZawgyi Wild Ale	5.5 gal	7.23%	41.16	1.071	1.016		All Grain	70
Brett3	9.46 L	6.76%	24.19	1.059	1.008		All Grain	67

Fermentables Used In Brett Beer Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Pale 2-Row	42	American	Grain	base malt	1.8°L	37	63%	13% - 100%
American - Pilsner	33	American	Grain	base malt	1.8°L	37	61%	10% - 100%
Flaked Oats	31		Adjunct	raw	2.2°L	33	9%	1% - 20%
German - Acidulated Malt	31	German	Grain	acidulated malt	3.4°L	27	7%	1% - 50%
American - White Wheat	22	American	Grain	base malt	2.8°L	40	24%	4% - 70%
American - Wheat	18	American	Grain	base malt	1.8°L	38	16%	4% - 50%
German - Pilsner	18	German	Grain	base malt	1.6°L	38	58%	30% - 94%
Flaked Wheat	17		Adjunct	raw	2°L	34	11%	4% - 32%
Belgian - Pilsner	14	Belgian	Grain	base malt	1.6°L	37	64%	38% - 100%
German - Vienna	14	German	Grain	base malt	4°L	37	16%	5% - 75%

Hops Used In Brett Beer Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Citra	26	11	21%	2% - 100%
Saaz	19	3.5	36%	15% - 100%
Mosaic	17	12.5	21%	6% - 50%
Centennial	13	10	21%	5% - 50%
Cascade	11	7	27%	5% - 50%
Simcoe	11	12.7	17%	6% - 45%
Amarillo	10	8.6	17%	5% - 48%
Willamette	9	4.5	46%	25% - 100%
Magnum	8	15	29%	4% - 100%
Columbus	7	15	41%	4% - 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%
Flaked Wheat	1		Adjunct	raw	2°L	34	100%	100% - 100%
United Kingdom - Malted Naked Oats	1	United Kingdom	Grain	base malt	1.3°L	33	17%	17% - 17%
United Kingdom - Maris Otter Pale	1	United Kingdom	Grain	base malt	3.75°L	38	67%	67% - 67%
American - Carapils (Dextrine Malt)	1	American	Grain	crystal malt	1.8°L	33	50%	50% - 50%
New Zealand - Sour Grapes Malt	1	New Zealand	Grain	base malt	2.03046°L	34	100%	100% - 100%
American - Midnight Wheat Malt	1	American	Grain	roasted malt	550°L	33	11%	11% - 11%
American - White Wheat	1	American	Grain	base malt	2.8°L	40	89%	89% - 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 Claussenii WLP645	13	White Labs	Ale	Med-High	Low	78%	85°F	95°F
White Labs - Brettanomyces Bruxellensis WLP650	11	White Labs	Ale	Med-High	Low	78%	85°F	95°F
White Labs - Saccharomyces "Bruxellensis" Trois WLP644	8	White Labs	Ale	Med-High	Low	85%	70°F	85°F
Wyeast - Brettanomyces bruxellensis 5112	8	Wyeast	Ale	0.12	Medium	90%	60°F	75°F
The Yeast Bay - Amalgamation - Brett Super Blend	7	The Yeast Bay	Ales	Low	Low	85%	70°F	80°F
White Labs - Brettanomyces Lambicus WLP653	7	White Labs	Ale	Med-High	Low	78%	85°F	95°F
Fermentis - Safale - American Ale Yeast US-05	5	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
The Yeast Bay - Saison/Brettanomyces Blend	5	The Yeast Bay	Ales	Low	Medium	80%	70°F	78°F
Wyeast - French Saison 3711	5	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	20	Water Agt	Mash	26%	0% - 100%
Calcium Chloride (dihydrate)	11	Water Agt	Mash	17%	0% - 60%
Lactic acid	10	Water Agt	Other	97%	86% - 100%
Whirlfloc	8	Fining	Boil	49%	6% - 99%
Calcium Chloride (dihydrate)	7	Water Agt	Mash	17%	0% - 50%
Epsom Salt	6	Water Agt	Mash	12%	0% - 50%
Irish Moss	6	Fining	Boil	68%	40% - 100%
Table Salt	5	Water Agt	Mash	4%	0% - 11%
Phosphoric acid	3	Water Agt	Mash	60%	20% - 100%
Chalk	3	Water Agt	Mash	7%	0% - 20%

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