American Wild Ale - Brett Beer

Top 10 Brett Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Tart Cherry Gose	5.5 gal	5.4%	12.65	1.053	1.012		All Grain	1512
Birthday #02 - Säsongen av Lejon	5.5 gal	5.35%	34.78	1.057	1.016		All Grain	1137
Non the weisser	5.5 gal	3.16%	1.96	1.032	1.007		BIAB	1057
Dirty Dozen Golden Brett Ale	34.3 gal	5.73%	27.33	1.053	1.009		All Grain	1013
Birthday #01 - Säsongen av Lejon	5 gal	4.67%	30.72	1.051	1.015		extract	1009
Funky Moh	8 gal	5.84%	12.98	1.048	1.004		All Grain	774
Pale Ale Brett C.	15 L	5.88%	59.42	1.051	1.006		All Grain	749
grapefruit and orange and lime	5.5 gal	5.76%	29.1	1.051	1.007		All Grain	742
Dark Funky Saison (Brett)	21 L	7.4%	32.99	1.07	1.014		All Grain	635
_R010.1 -Saison-MacLeod	235 gal	6.43%	59.51	1.053	1.004		All Grain	630

Newest Brett Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Honey & Smoke	3 gal	3.49%	25.04	1.031	1.005		BIAB	18
Brett hefe	4.5 gal	4.98%	12.39	1.057	1.019		All Grain	9
Sour cherry - CYSB	3.5 gal	5.08%	16.56	1.049	1.01		All Grain	30
Harper Sux (Split Batch Sour)	2 gal	4.64%	9.03	1.05	1.014		BIAB	20
Brett Saison	4 gal	5.69%	22.85	1.057	1.014		All Grain	21
My Bretter Half	5.5 gal	5.63%	24.3	1.057	1.014		All Grain	29
100% Brett IPA by Jesse Derma	5.75 gal	9.3%	100.06	1.079	1.008		All Grain	70
Pineapple ExPA	21 L	5.03%	43.07	1.048	1.009		All Grain	22
Brett IPA	21 L	6.25%	10.22	1.059	1.012		BIAB	19
Crystal Peak	5.5 gal	6.01%	33	1.051	1.005		All Grain	30

Fermentables Used In Brett Beer Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Pale 2-Row	30	American	Grain	Base malt	1.8 °L	37	65%	13% - 100%
Acidulated Malt	23	German	Grain	Acidulated malt	3.4 °L	27	6%	1% - 50%
Flaked Oats	23		Adjunct	Raw	2.2 °L	33	9%	1% - 19%
White Wheat	23	American	Grain	Base malt	2.8 °L	40	23%	4% - 70%
Pilsner	21	American	Grain	Base malt	1.8 °L	37	63%	22% - 100%
Flaked Wheat	15		Adjunct	Raw	2 °L	34	11%	4% - 28%
Wheat	14	American	Grain	Base malt	1.8 °L	38	16%	4% - 50%
Pilsner	13	Belgian	Grain	Base malt	1.6 °L	37	64%	38% - 100%
Pilsner	11	German	Grain	Base malt	1.6 °L	38	64%	30% - 94%
Vienna	10	German	Grain	Base malt	4 °L	37	16%	5% - 75%

Hops Used In Brett Beer Recipes (View More)

Name	Uses	Average AA	Avg. Usage	Usage Range
Citra	23	13.5	23%	2% - 100%
Mosaic	16	13	21%	6% - 50%
Saaz	13	3.3	37%	15% - 100%
Simcoe	9	13.4	17%	6% - 40%
Centennial	8	8.4	17%	5% - 47%
Amarillo	7	8.6	26%	5% - 100%
El Dorado	6	15	19%	8% - 50%
Cascade	6	6	34%	11% - 100%
Magnum	6	14.5	12%	4% - 38%
Galaxy	5	18.1	17%	5% - 67%

Steeping Grains Used In Brett Beer Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Wheat	1		Adjunct	Raw	2 °L	34	100%	100% - 100%
Caramel / Crystal 20L	1	American	Grain	Crystal malt	20 °L	35	50%	50% - 50%
Carapils (Dextrine Malt)	1	American	Grain	Crystal malt	1.8 °L	33	50%	50% - 50%
Sour Grapes Malt	1	New Zealand	Grain	Base malt	2.03046 °L	34	100%	100% - 100%

Yeasts Used In Brett Beer Recipes (View More)

Name	Uses	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Brettanomyces Bruxellensis Trois Vrai WLP648	15	White Labs	Ale	Med-High	Low	85	70°F	85°F
Brettanomyces Claussenii WLP645	11	White Labs	Ale	Med-High	Low	78	85°F	95°F
Brettanomyces Bruxellensis WLP650	8	White Labs	Ale	Med-High	Low	78	85°F	95°F
Saccharomyces "Bruxellensis" Trois WLP644	6	White Labs	Ale	Med-High	Low	85	70°F	85°F
Brettanomyces bruxellensis 5112	5	Wyeast	Ale	0.12	Medium	90	60°F	75°F
Amalgamation - Brett Super Blend	5	The Yeast Bay	Ale	n/a	Low	85	65°F	78°F
American Farmhouse Blend WLP670	4	White Labs	Ale	Medium	Medium	78.5	68°F	72°F
All the Bretts OYL-218	4	Omega Yeast Labs	Bretts and Blends	0.11	Low	48	68°F	85°F
French Saison 3711	3	Wyeast	Ale	0.12	Low	80	65°F	77°F
Belgian Saison I Yeast WLP565	3	White Labs	Ale	Medium	Medium	70	68°F	75°F
Roeselare Ale Blend 3763	3	Wyeast	Ale	0.11	Variable	80	65°F	85°F

Other Ingredients Used In Brett Beer Recipes (View More)

Name	Uses	Type	Use	Avg. Usage	Usage Range
Yeast Nutrient	11	Water Agt	Boil	31%	0% - 50%
Gypsum	11	Water Agt	Mash	14%	0% - 78%
Calcium Chloride	9	Water Agt	Mash	12%	0% - 51%
Irish Moss	6	Fining	Boil	68%	40% - 100%
Lactic acid	5	Water Agt	Mash	97%	88% - 100%
Whirlfloc	5	Other	Boil	43%	11% - 65%
Epsom Salt	2	Water Agt	Mash	10%	0% - 20%
pear	2	Other	Secondary	100%	100% - 100%
Table Salt	2	Water Agt	Mash	5%	0% - 11%
Phosphoric acid	2	Water Agt	Mash	47%	20% - 100%
NaCl	1	Water Agt	Mash	0%	0% - 0%

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