Image: Simple Saison Recipe for First Brett Fermentation
Published: November 4, 2026 at 7:45:17 PM UTC
A visual guide to a simple saison recipe for first Brett fermentation, with batch details, ingredients, brewing steps, conditioning guidance and practical tips.
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Image description
A landscape-format brewing infographic set against a warm, rustic farmhouse-style scene. The main heading in large white serif lettering at the upper left reads “Simple Saison Recipe for First Brett Fermentation.” Directly below it, smaller white text reads: “A straightforward, approachable saison designed for a first fermentation with Brettanomyces. Light, dry, and refreshing with subtle funk.” The image combines photographic-looking brewing imagery with four cream-colored, parchment-like information panels. On the right side, a large clear stemmed beer glass is the dominant visual object. It contains bright golden to amber beer with visible carbonation bubbles and a thick, pale off-white foam head. Behind the glass, slightly out of focus, is a large transparent glass fermentation vessel containing similarly golden liquid, topped with pale foam and fitted with a stopper and clear airlock. The vessel occupies much of the right background. The setting includes a weathered brown wooden tabletop and a softly blurred rustic wooden background with green foliage and warm sunlight. Around the beer glass are brewing ingredients: pale tan grain heads lie diagonally across the table, a wooden bowl at the lower right contains light-colored grain kernels, a small dark bowl closer to the center foreground contains green hop cones or hop-like material, and additional green hop cones and scattered grains appear on the tabletop. Green leafy plants are also visible along the left and lower edges. The color palette is dominated by golden beer, warm brown wood, cream paper, dark green foliage and hops, and white typography. The upper-left cream panel is headed “Batch Details” and lists: “Batch Size 5 gallons (19 liters),” “Original Gravity (OG) 1.050,” “Final Gravity (FG) 1.004–1.008,” “ABV 5.5–6.0%,” “IBU 25–30,” “Color 4–6 SRM (pale straw),” “Fermentation Primary with Brettanomyces,” and “Conditioning 3–6 months (or longer).” The larger cream panel in the upper center is headed “Ingredients.” Under “Grains (for 5 gallons)” it lists “Pilsner malt 8.5 lb (3.9 kg),” “Wheat malt 1.5 lb (0.7 kg),” and “Table sugar (or cane sugar) 0.5 lb (0.2 kg).” Under “Hops,” it lists “Noble or continental hops (e.g., herbal, floral varieties)” with “1 oz (28 g) at 60 minutes” and “0.5 oz (14 g) at 15 minutes.” Under “Yeast,” it reads “Brettanomyces strain (for primary fermentation)” and “Starter recommended (see notes).” Under “Water,” it reads “Use soft to moderately mineralized water (e.g., 50–150 ppm Ca²⁺).” A wide cream panel across the lower left and center is headed “Step-by-Step” and contains seven numbered steps marked by dark green circles. Step 1, “Mash,” says: “Mash at 148–152°F (64–67°C) for 60 minutes. Aim for a dry, crisp finish.” Step 2, “Boil,” says: “Boil for 60 minutes. Add hops as listed.” Step 3, “Cool,” says: “Chill to room temperature (or slightly warmer, 65–75°F / 18–24°C).” Step 4, “Pitch,” says: “Pitch a healthy Brettanomyces starter.” Step 5, “Ferment,” says: “Allow fermentation at 68–80°F (20–27°C). Primary fermentation may take 2–4 weeks. Brett works slower than traditional ale yeasts, so be patient.” Step 6, “Condition,” says: “Let the beer condition for at least 3–6 months. Longer conditioning (6+ months) will develop more complex Brett character.” Step 7, “Package,” says: “Keg or bottle as desired. If bottling, ensure fermentation is stable and use appropriate priming sugar (e.g., 2–2.5 oz / 56–70 g for 5 gallons).” A smaller cream panel in the lower center-right is headed “Tips for Success.” Its bullet points read: “Use a single Brett strain for simplicity and to learn its character.” “Keep the recipe simple to let the Brett shine.” “Ensure good sanitation, especially for longer fermentations.” “Be patient — Brett can take time to fully attenuate and develop its unique flavors.” “Expect a dry, refreshing beer with subtle funky, fruity, and earthy notes.” “This is a great base recipe to experiment with later (e.g., different hops, grains, or mixed fermentations).” No visible commercial branding, logos, product labels or brand names appear in the image. Some small text is rendered at a size where exact punctuation or individual characters may be difficult to verify visually, but the major headings, quantities and instructions are legible.
The image is related to: Fermenting Beer with Wyeast 5112 Brettanomyces Bruxellensis Yeast