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100% Brettanomyces

Kevin Cosentino of Raleigh, NC won a gold medal in Category #16: Belgian and French Ale during the 2008 National Homebrew Competition Final Round in Cincinnati, OH. Cosentino’s Belgian and French Ale was chosen as the best among 317 final round entries in the category.

To see other winning homebrew recipes from the 2008 National Homebrew Competition, visit our archive of National Homebrew Competition winners.

100% Brettanomyces | Belgian Specialty Ale

Ingredients

  • For 6 Gallons (22.71 L)
    • 11.5 lb (5.22 kg) Weyermann pilsner malt
    • 1.0 lb (0.45 kg) Weyermann Vienna malt
    • 1.0 lb (0.45 kg) Weyermann acidulated malt
    • 0.5 lb (227 g) Weyermann malted wheat
    • 2.0 oz (57 g) Hersbrucker pellet hops (60 min.)
    • 0.25 oz (7 g) Styrian Goldings pellet hops (2 min.)
    • Wyeast B. bruxellensis (3 qt starter)
    • Wyeast B. lambicus (1 qt starter)
    • 1 tsp diammonium phosphate for yeast nutrient (4.9 mL)
    • 0.75 cup corn sugar per 5 gallons to prime
    • 1 tablet Whirlfloc

    Specifications

    • Original Gravity: 1.055
    • Final Gravity: 1.003
    • ABV: 6.83%

    Directions

    1. Mash at 148° F (64° C) for 60-90 minutes (until conversion is complete). Mash out at 168° F (76°C) for 15 minutes. After boil, chill to 65 F, and hit it with about 30 seconds of oxygen. Hold beer temperature at 65° F for the rest of fermentation.
    2. Primary fermentation for 45 days at 65° F (18° C) in glass.