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BrewBlog: Big Otis

Specifics

Style:

Category:	Belgian and French Ale
Number:	16C

A medium to strong ale with a distinctive yellow-orange color, highly carbonated, well hopped, fruity and dry with a quenching acidity.

Commercial Examples: Saison Dupont Vieille Provision; Fantôme Saison D’Erezée - Printemps; Saison de Pipaix; Saison Regal; Saison Voisin; Lefebvre Saison 1900; Ellezelloise Saison 2000; Saison Silly; Southampton Saison; New Belgium Saison; Pizza Port SPF 45; Lost Abbey Red Barn Ale; Ommegang Hennepin.

Brewer:

Dustin Zastera

Brew Date:

July 31, 2014

Yield:

5 gallons

Color (SRM/EBC):

3/5.9

Bitterness (Calc):

33.8 IBU (Tinseth)

BU/GU:

0.58

Calories:

185 (12 ounces)

ABV:

7.3%

ABW:

5.7%

Batch No:	112
OG:	1.058
OG (Plato):	14.27° P
Target OG:	1.058
FG:	1.003
FG (Plato):	0.77° P
Target FG:	1.008
Real Extract:	3.21° P
App. Atten.:	94.6%
Real Atten.:	77.5%

General Information

Method:	All Grain

Method:

All Grain

Comments

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.

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):

gallons

Malts and Grains

10.00 pounds

Belgian Plisen Malt

Color (L):	1.5 °L
Info/Use:	Light color, malty flavor. For pilsners, dubbels, tripels, whites and specialty ales.

100% of grist

10.00 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	5 gallons
Evaporation Rate:	0.78 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	6 gallons	5 gallons (final boil volume) ÷ 0.96 (cooling) + 0.8 gallons (boil evaporation)
Grain Amount:	10 pounds
Grain Absorbtion:	2.1 gallons
Total Water Needed:	8.6 gallons	6 gallons (runoff) + 2.1 gallons (grain absorbtion) + .5 gallons (equip. loss)
Mash Water Needed:	3.3 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	5.3 gallons	8.6 gallons (total water) – 3.3 gallons (mash water)

)

100% of grist

Non-Fermentables

1/2 tsp.

Yeast Nutrient @ 10 minutes

Hops

1.00 ounces

Northern Brewer

Region:	United Kingdom, United States, Germany
AAU Range:	7 - 10%
Notes:	Fine, fragrant aroma, dry, clean bittering hop.
Typical Use:	Bittering, aroma, finishing.
Substitution:	Hallertauer Mittelfrueh, Hallertauer Hersbrucker
Example:	ESB, Bitter, Pale Ale, Porter, California Common; Old Peculier, Anchor Liberty, Anchor Steam

9.8% Pellets @ 60 minutes
Type: Bittering
Use: Boil

9.8 AAUs

1.20 ounces

Williamette

Region:	United States
AAU Range:	4 - 7%
Notes:	Mild, spicy, grassy, floral aroma.
Typical Use:	Aroma, finishing, dry hopping.
Substitution:	Fuggle
Example:	English-style Ale, Porter, Stout; Sierra Nevada Porter, Ballard Bitter, Anderson Valley Boont Amber

3% Leaf @ 1 minutes
Type: Aroma
Use: Aroma

3.6 AAUs

2.20 ounces

Total Hop Weight

13.4 AAUs

Boil

Total Boil Time:	60 minutes

Total Boil Time:

60 minutes

Yeast

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
Notes:	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%
Notes:	Taken from: "Ground Water Quality in Cottage Grove, MN, June 2000" Prepared by GWMAP

Procedure

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.

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.

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