This recipe by Kevin Consentino is a gold medal winner from the 2008 National Homebrew Competition, in Category 16 Belgian and French Ales.
When working with brettanomyces it is highly recommended to have a separate set of equipment to prevent contamination of future batches. A thorough cleaning of glass should get rid of brettanomyces remnants.
100% Brettanomyces Belgian Specialty Ale | Belgian Specialty Ale
- 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
- Original Gravity: 1.055
- Final Gravity: 1.003
- ABV: 6.8%
- IBU: n/a
- SRM: n/a
- Boil Time: 90 minutes
- Efficiency: n/a
- Pre-boil Volume: n/a
- Pre-boil Gravity: n/a
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.
Primary Fermentation: 45 days at 65° F (18° C) in glass.
- "Bready malt with barnyard Brett character. Finishes bone dry with some lingering bitterness. A really nice Brett beer. Nice barnyard with hints of pineapple."
- "Nice balance, classic Brett character, grainy malt backbone, spicy hops complement. All that is good about Brett, with no negatives to mar it."
- "Musty, tangy, very interesting. Orval-like hoppiness. I love the aroma."