Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

A complex web or aromas, with notes of ripe fruit and straw which turn more earthy as the beer ages.

Mill or crush the grains to a coarse grist. Heat 3.5 - 4.0 gallons of brewing water to the strike temperature to allow a mash temperature of 148°F (64°C). If using water salts, dissolve gypsum and/or calcium chloride into the strike water.

Mill & Heat Strike Water

Add the crushed grains to the strike water and stir to eliminate dry pockets. Target mash temperature: 148°F (64°C). Rest for 60 minutes. This lower mash temp favors fermentability and a dry saison-like profile appropriate for Brett aging.

Mash In

After 60 minutes, raise the mash to 168–170°F (76–77°C) for 10 minutes to stop enzymatic activity and improve runoff.

Mash Out

Lauter and sparge with enough 170°F (77°C) water to collect approximately 6.5–7.0 gallons of wort (pre-boil volume). Aim for around 1.048–1.052 pre-boil gravity depending on system losses; adjust sparge volume accordingly.

Sparge

Bring collected wort to a vigorous boil. Total boil time: 60 minutes.

Bring Wort to a Rolling Boil

At 60 minutes remaining (start of boil), add 0.5 oz Saaz hops. This small bittering helps balance malt and adds subtle noble bitterness. Add Irish moss or Whirlfloc with 15 minutes left if using.

Bittering Hop Addition

At 5 minutes remaining, add 0.5 oz Styrian Golding or EKG for delicate floral/herbal aroma.

Aroma Hop Addition

At the end of the 60-minute boil, chill the wort quickly to around 68–70°F (20–21°C) using an immersion chiller, plate chiller, or ice bath to minimize infection risk and prepare for yeast pitch.

Finish Boil & Cool

Aerate or oxygenate the cooled wort thoroughly. For a 5-gallon batch, either shake/splash vigorously while transferring or use pure oxygen for 60–90 seconds at recommended flow to target ~8–10 ppm dissolved oxygen. Good oxygen is important for healthy Belgian yeast fermentation.

Oxygenation

Transfer wort to a sanitized fermenter and pitch the Belgian saison ale yeast. Target fermentation temperature: 68–75°F (20–24°C). Saison yeasts often ferment hotter; start in the low end and allow the yeast to rise into the mid/high 70s if active. Ferment for 7–10 days or until activity subsides and gravity is stable for 2 days.

Primary Pitch

After primary yeast activity is mostly complete (gravity has dropped substantially, usually 1.5–3 weeks in total including primary), rack or otherwise transfer the beer off the flocculated yeast/trub into a secondary carboy or conditioning vessel. Pitch the Brettanomyces culture at this point to begin long-term conditioning and development of Brett character. Keep temperature relaxed: 68–75°F (20–24°C) initially, then allow to age slightly cooler (60–68°F / 15–20°C) for extended maturation if desired.

Secondary / Brett Addition

Condition on Brett for a minimum of 2 months to develop complex earthy, leathery, and aged fruit notes; many brewers age 3–9 months or longer depending on desired intensity. Monitor gravity and sensory profile; Brett will continue to attenuate and change the aroma over time bringing more earthy/straw characteristics as it ages.

Long Conditioning

When the beer has reached the desired flavor and a stable gravity (and is sufficiently attenuated to avoid overcarbonation with Brett activity), prepare priming sugar solution (3 oz in 2/3 cup boiling water), cool, and gently mix into the beer. Bottle into sanitized bottles and cap. Note: beers with Brett can continue to slowly carbonate in bottles; age bottles carefully and consider cold storage once carbonated to slow Brett activity.

Bottling (if chosen)

If kegging, force carbonate to moderate levels (2.2–2.8 vols CO2) and monitor development. Because Brett will continue to slowly change character, store in keg cold if you want to slow further evolution.

Kegging (if chosen)

For a fresh profile with lively fruit and straw notes, drink after 2–3 months of Brett conditioning. For more complex, earthy, leathery, and vinous character, cellar for 6–12+ months. Serve cellar-warm (50–55°F / 10–13°C) in tulip or goblet-style glass to experience aroma complexity.

Cellaring & Service

Pilsner malt

Belgian pale ale malt

Vienna malt

Wheat malt (unmalted or malted)

Light candy sugar (clear candi or table sugar)

Acidulated malt (optional, small percentage)

Saaz hops (4% AA)

Styrian Golding or East Kent Goldings hops (aroma)

Belgian saison ale yeast (e.g., Wyeast 3724/White Labs WLP590 or WY3711)

Brettanomyces bruxellensis blend (liquid or dry Brett)

Brewing water (adjusted to a moderately soft profile)

Gypsum (for slight minerality; optional)

Calcium chloride (optional)

Irish moss or Whirlfloc (for clarity; optional)

Priming sugar (if bottling)

F4 3X BRETT FARMHOUSE BELGIAN ALE

Make F4 3X BRETT FARMHOUSE BELGIAN ALE Recipe in just 3h . A complex web or aromas, with notes of ripe fruit and straw which turn more earthy as the beer ages.

F4 3X BRETT FARMHOUSE BELGIAN ALE

Descriptors

Tasting Notes

Food Pairings

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