BrewBlog: Big Otis
Specifics
Reference
Style:
Brewer: Dustin Zastera
Brew Date: July 12, 2015
Tap Date: May 20, 2016
Yield: 5 gallons
Reference
Color (SRM/EBC):
3/5.9
Bitterness (Calc): 33.8 IBU (Tinseth)
BU/GU: 0.68
Calories: 159 (12 ounces)
Conditioning: Bottles
ABV: 6.4%
ABW: 5%
Bottling ABV: 6.9%
Batch No: 128
OG: 1.050
OG (Plato): 12.39° P
Target OG: 1.058
FG: 1.002
FG (Plato): 0.52° P
Target FG: 1.008
Real Extract: 2.66° P
App. Atten.: 95.8%
Real Atten.: 78.5%
General Information
Method: All Grain

7-12-15: Brewed.

11-19-15: Transfer to secondary.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Non-Fermentables
1/2 tsp. Yeast Nutrient @ 10 minutes  
Reference
Hops
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: Belgian Ardennes
Manufacturer: Wyeast
Product ID: 3522
Type: Wheat
Flocculation: High
Attenuation: 74%
Temperature Range: 65–85°F
Amount: 500 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.

 

  1. Strike with 2 gallons of water at 134F for a protein rest at 122F (0.8 qt/lb)
  2. Infuse with 1 gallon at 204F for a sacc rest at 145F (1.2 qt/lb)
  3. Infuse with 1 gallon at 204F for a sarr rest at 158F (1.6 qt/lb)
  4. Infuse with 6 quarts, boiling, for mash out at 170F (2.2 qt/lb)
  5. Drain the tun and lauter with an additional 3 gallons at 170F

 

Bottle with 5 ounces of sucrose.

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