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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 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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