Brew­ery Sil­vati­cus Ales & Lagers

Craft Beer & Brewing Magazine - - Recipes In This Issue -

Brevity is Brew­ery Sil­vati­cus’s ket­tle-soured, dry-hopped ale. Mo­saic and Motueka hops give it a sweet mango aroma.


Batch size: 5 gal­lons (19 liters) Brew­house ef­fi­ciency: 72% OG: 1.042 FG: 1.004 IBUS: es­ti­mated 10–15 ABV: 5%


4 lb (1.8 kg) Cas­tle Bel­gian Pil­sner Malt 3 lb (1.4 kg) Wey­er­mann Pale Wheat Malt 9.2 oz (261 g) acidu­lated malt 1.3 oz (37 g) rice hulls


2 g yeast nu­tri­ent at 15–10 min­utes 0.5 oz (14 g) each Motueka, Mo­saic, Sim­coe at 0 min­utes (whirlpool) 0.75 oz (21 g) each Motueka, Mo­saic, Sim­coe (dry hop 3–4 days)


Wyeast 5335 Lac­to­bacil­lus buch­neri for ket­tle sour­ing Wyeast 3711 French Sai­son for fermentation


Mash at 152°F (67°C) for 60 min­utes. Run off into the ket­tle and boil for 10 min­utes to kill off any la­tent Lacto that might have come from the grains and to lock in fer­mentable su­gars. Chill the wort to 85°F (29°C) and pitch the Wyeast 5335. Purge with CO2 and place plas­tic wrap over the top of the ket­tle to pre­vent ingress of ad­di­tional oxy­gen. Hold the tem­per­a­ture at 85°F (29°C) un­til a ph of 3.6 is achieved. (Re­mem­ber to reap­ply the CO2 blanket and seal the ket­tle af­ter each sam­ple.) Boil for 60 min­utes and whirlpool, fol­low­ing the hops and ad­di­tions sched­ule.

Af­ter the boil, chill the wort to 68°F (20°C), aer­ate the wort with oxy­gen, and pitch the Wyeast 3711. Let the tem­per­a­ture free rise to 76°F (24°C). When fermentation reaches the ter­mi­nal grav­ity, dry hop. Pack­age and car­bon­ate to 2.90 vol­umes of CO2.


Here’s the wa­ter profile we use: Cal­cium, 44ppm; Mag­ne­sium, 2ppm; Sodium, 44ppm; Sul­fate, 77ppm; Chlo­ride, 77ppm; Bi­car­bon­ate, 28ppm.

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