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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 12, 2015

Tap Date:

May 20, 2016

Yield:

5 gallons

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:

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

Method:

All Grain

7-12-15: Brewed.

11-19-15: Transfer to secondary.

Scale Recipe

Enter desired final yield (volume):

gallons

Malts and Grains

10.00 pounds

Rahr Pilsen Malt

Color (L):	1-2 °L
Info/Use:	Light color, malty flavor. For pilsners, lagers.

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:	90 minutes
Runoff Volume Needed:	6.4 gallons	5 gallons (final boil volume) ÷ 0.96 (cooling) + 1.2 gallons (boil evaporation)
Grain Amount:	10 pounds
Grain Absorbtion:	2.1 gallons
Total Water Needed:	9 gallons	6.4 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:	5.7 gallons	9 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% Leaf @ 90 minutes
Type: Bittering
Use: First Wort

9.8 AAUs

1.00 ounces

Styrian Celeia

Region:	Slovenia
AAU Range:	3 - 6%
Notes:	Triploid hybrid between Styrian Golding and 105/58 hybrid between Aurora (Super Styrian) and a Slovenian wild hop. A quality aroma variety with excellent bitterness and aroma characteristics.
Typical Use:	Aroma
Substitution:	Saaz

1.3% Leaf @ 1 minutes
Type: Aroma
Use: Boil

1.3 AAUs

2.00 ounces

Total Hop Weight

11.1 AAUs

Boil

Total Boil Time:	90 minutes

Total Boil Time:

90 minutes

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

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

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

Bottle with 5 ounces of sucrose.

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