Winter Solstice – Brett Return


This beer was brewed in June 2016 and fermented out with WY3711 (French Saison) and then left to linger in the clutches of Brettanomyces Bruxellensis.


Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
30 L 60 min 32.2 IBUs 23.7 SRM 1.045 SG 1.008 SG 4.8 %


Name Amount %
2-Row 4.75 kg 75.76
Wheat Malt (Gambrinus) 0.72 kg 11.48
Special B Malt 0.4 kg 6.38
Carafa Special II (Weyermann) 0.225 kg 3.59
Roasted Barley 0.175 kg 2.79


Name Amount Time Use Form Alpha %
Hop Extract (c02 - Yakima Valley) 5 g 60 min Boil Pellet 80.1
Equinox (HBC 366) 45 g 0 min Aroma Pellet 15


Name Lab Attenuation Temperature
French Saison (3711) Wyeast Labs 80% 18.33°C - 25°C


Step Temperature Time
Mash In 66.67°C 60 min

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