Brett Funky Saison

Name: Brett Funky Saison
Total time: 150 min
Yield: 5 gal
Ingredients: 8 lb Belgian Pilsner Malt; 1.5 lb Wheat Malt; 0.75 lb Spelt Malt; 1 oz Styrian Goldings (Celeia) (boil, 60 min); 1 oz Saaz (boil, 5 min); Belgian Saison III (WLP585) yeast

Saison · all grain

Saison with a long Brett conditioning for funk.

OG: 1.052
FG: 1.003
ABV: 6.5%
IBU: 24
SRM: 5
Batch: 5 gal

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Grain bill

10.25 lb total

Malt	Weight	%
Belgian Pilsner Malt	8.00 lb	78%
Wheat Malt	1.50 lb	15%
Spelt Malt	0.75 lb	7%

Hop schedule

Hop	Weight	Time	Type
Styrian Goldings (Celeia)	1 oz	60 min	boil
Saaz	1 oz	5 min	boil

Yeast

Belgian Saison III (WLP585) · 70–74% atten · 68–75°F

Process

Mash at 148°F for 60 min
Boil 90 min
primary: 14 days @ 80°F
brett conditioning: 90 days @ 70°F

Notes

Pitch a clean saison strain first; once primary winds down, pitch a vial of WLP650 (Brett B) and condition for at least three months. The Brett scavenges what the saison left behind, dropping FG further and building leather, hay, and pineapple over time. Drinks better at six months.

Brewer: Use a dedicated fermenter or assume any vessel that holds Brett is now Brett-only. Plastic absorbs it permanently.

Packaging: Carbonate to 3.0+ vols. Use stronger bottles — Brett keeps fermenting in the bottle.