BrewBlog: Big Otis
General Information
Method: All Grain

7-31-2014: Brewed.  Initial readings were 6.5 gallons at 11.4B.  Pitched with the indicated temperature at 72F.

The Willamette hops were taken from the 2010 harvest.

8-1-2014: Evidence of fermentation apparent at 12 hours.  Blowout caught at 16 hours.

12-14-14: Transfer to keg from secondary.

Scale Recipe
Enter desired final yield (volume):
Malts and Grains
1/2 tsp. Yeast Nutrient @ 10 minutes  
Total Boil Time: 60 minutes
Name: Belgian Ardennes
Manufacturer: Wyeast
Product ID: 3522
Type: Wheat
Flocculation: High
Attenuation: 74%
Temperature Range: 65–85°F
Amount: 125 ml
Equipment Profile

Red rectangular cooler

Batch Size: 5 gallons Boil Volume: 7 gallons
Evaporation Rate: 9% per hour Mash Tun Dead Space: 0 gallons
Efficiency: 80% Mash Tun Weight: 10 pounds
Hop Utilization: 100% Mash Tun Volume: 10 gallons
Loss: .5 gallons Mash Tun Specific Heat: .3 Cal/gram per °C

Suitable for larger batches, up to 25 pounds of grain in a thick mash.

Water Profile

Hastings, Minnesota

Calicum: 55 ppm
Bicarbonate: 196 ppm
Sulfate: 7.9 ppm
Chloride: 8.9 ppm
Sodium: 3 ppm
Magnesium: 24 ppm
PH: 7.4%

Taken from:
"Ground Water Quality in Cottage Grove, MN, June 2000"

Prepared by GWMAP


Condition all water with 1g/gallon gypsum to increase sulfate and decrease pH.

Mash in with 2.75 gallons of water at 160F to hit a mash of 145F.  Infuse with 5 quarts, boiling, to increase the mash temperature to 160F and rest 30 minutes.  Infuse with 4 quarts , boiling, to increase the mash to the mash-out temperature of 170F.  Add hops to the kettle and drain the tun.  Sparge with an additional 12 quarts at 170F to collect a final volume of 6.5 gallons.

Bottle with 5 ounces of sucrose.

Tasting Reviews
print logprint default Output to Beer XML
Dustin's BrewBlogs
All Club BrewBlogs
Danuber May 23, 2017
Otis May 14, 2017
NB Dead Ringer May 10, 2017
Gout Stout (2016) Dec 30, 2016
Belgian Pale Ale Dec 20, 2016
California Common Dec 19, 2016
NB Dead Ringer Nov 12, 2016
Hefeweizen Nov 12, 2016
<< <  More  [1] 2 3 4 5 > >>
Dustin's Brew Status