Brett C Rye Saison - The Plan

My first all Brett beer was a simplified version of the Sour Baby Recipe. The goal of this brew was to experiment with Brett and see the flavor profile I could get with an all Brett fermentation.

So instead of using a traditional strain of Saccharomyces cerevisiae yeast, this batch would be fermented with Brettanomyces Claussenii (Brett C). Apparantly when pitched at high enough volume, Brett will ferment wort similarly to Sacc but with different flavor characteristics. Beer fermented with Brett C are supposed to be fruity, with some hints of pineapple and cherry.

Here is the recipe that I used for this brew:


Recipe Type: All Grain
Yeast: WLP645 Brett C
Yeast Starter: 1.2L 
Batch Size (Gallons): 5.5
Original Gravity: 1.056
Final Gravity: 1.009
IBU: 26
Boiling Time (Minutes): 90
Color: 4.7
Primary Fermentation (# of Days & Temp): 4 - 6 weeks at 70 deg
Additional Fermentation: None

8 lb Continental Pilsner
3 lb Rye Malt
0.5 lb rice hulls

Mashed at 150 deg F for 90 min

90 min boil

2oz Styrian Goldings at 60 min ( 26 IBU)

1 lb sugar at 10 min

Cooled to room temperature
Pitched 1.2 L of Brett C Starter