Silvaticus Brevity - Beer Recipe - Brewer's Friend

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Silvaticus Brevity

142 calories 10.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 73% (brew house)
Source: JAY BULLEN, BREWERY SILVATICUS
Hop Utilization: 82%
Calories: 142 calories (Per 12oz)
Carbs: 10.5 g (Per 12oz)
URL: https://beerandbrewing.com/brewery-silvaticus-brevity-recipe
Created: Tuesday January 8th 2019
1.044
1.005
5.2%
11.0
3.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Pilsner5 lb Pilsner 37 1.8 52.6%
4 lb German - Wheat Malt4 lb Wheat Malt 37 2 42.1%
8 oz Rice Hulls8 oz Rice Hulls 0 0 5.3%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 12.5 Whirlpool at 180 °F 20 min 4.26 13.3%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.9 Whirlpool at 180 °F 20 min 4.39 13.3%
0.50 oz Motueka0.5 oz Motueka Hops Pellet 7 Whirlpool at 180 °F 20 min 2.38 13.3%
0.75 oz Mosaic0.75 oz Mosaic Hops Pellet 12.5 Dry Hop 4 days 20%
0.75 oz Simcoe0.75 oz Simcoe Hops Pellet 12.9 Dry Hop 4 days 20%
0.75 oz Motueka0.75 oz Motueka Hops Pellet 7 Dry Hop 4 days 20%
3.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
4 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - B64 Napoleon
Amount:
1 Each
Cost:
Attenuation (custom):
88%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
76 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 171 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 Volumes
 
Target Water Profile
Silvaticus
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
44 2 44 77 77 28
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Infusion -- 152 °F 60 min
6 gal Sparge -- 168 °F 20 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.97 11.9  
Mash volume with grains 3.73 14.9  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 5.53 g | 22.1 qt) 5.97 23.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Post boil Volume 5.56 22.2  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
Going into fermentor 5.5 22  
Total: 8.94 35.8
Equipment Profile Used: System Default
 
Notes

Swapped Azacca in for Motueka since I had it in inventory

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 100°F and pitch the Lactobacillus. Purge with CO2 and place plastic wrap over the top of the kettle to prevent ingress of additional oxygen. Hold the temperature at 95°F+/- 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 yeast. 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.

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  • Last Updated: 2022-02-15 22:05 UTC