Extra Special Bretter, or more fun with Brett. B. Trois


An Extra Special Bitter fermenting with Wyest London 1968 and Brett B. Trois Yeast

Last brew session I completed my first 100% Brett Beer, a Belgian IPA. This beer completed very quickly and is already kegged at this point, though I bottled about six 750mL bottles to see how the beer changes over a longer period of time. I had initially planned on re-pitching onto the same all-Brett yeast cake, but after the dry-hop of the IPA I decided that a fresh pitch and combining with traditional yeast strain would be more interesting.  I’m hoping the normally fruit-forward yeast along with the floral hops in the ESB will work well with the aromas that Brett B. Trois produces.

I took my existing Best Bitter recipe that is really nice and bumped up the gravity and bitterness, part of the feedback from submission to a local Pro-Am and then added a touch of oats for mouthfeel as insurance for the Brett’s super-attenuative nature.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 60 min 40.2 IBUs 8.5 SRM 1.050 SG 1.014 SG 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Extra Special/Strong Bitter (English Pale Ale) 8 C 1.048 - 1.06 1.01 - 1.016 30 - 50 6 - 18 1.5 - 2.4 4.6 - 6.2 %


Name Amount %
Maris Otter (Thomas Fawcett) 9.919 lbs 86.45
Crystal, Medium (Simpsons) 0.953 lbs 8.31
Oats, Flaked 0.601 lbs 5.24


Name Amount Time Use Form Alpha %
Goldings, East Kent (2011 Crop - Purchase FHBW 20130220) 1.18 oz 60 min First Wort Pellet 5.6
Fuggles 1.18 oz 15 min Boil Pellet 5.3
Goldings, East Kent (2011 Crop - Purchase FHBW 20130220) 1.77 oz 5 min Boil Pellet 5.6
Fuggles - FHBS - 20130401 0.6 oz 7 days Dry Hop Pellet 5.7
Goldings, East Kent (2011 Crop - Purchase FHBW 20130220) 0.6 oz 7 days Dry Hop Pellet 5.6


Name Amount Time Use Type
Calcium Chloride 6.48 g 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 3.72 g 60 min Mash Water Agent
Epsom Salt (MgSO4) 0.48 g 60 min Mash Water Agent


Name Lab Attenuation Temperature
London ESB Ale (1968) Wyeast Labs 69% 64°F - 72°F
Brettanomyces B. Troi (3112) Wyeast Labs 67% 60°F - 75°F


Bru'n Water calculates a mash pH of 5.5
Did a 1L starter of 1968 24 hours before pitch.