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BrewBlog: 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:

May 14, 2017

Yield:

5 gallons

Color (SRM/EBC):

2/3.9

Bitterness (Calc):

33.6 IBU (Tinseth)

Conditioning:

Bottles

Batch No:	141
OG:	1.049
Target OG:	1.052
Status:	Bottled

General Information

Method:	All Grain

Method:

All Grain

Comments

I forgot the treat the water with gypsum before starting, so the mash pH was likely off, resulting in an underwhelming extraction efficiency. Northern Brewer from the 2016 Webster harvest. 2017-12-17: Bottled with 5oz corn sugar. Yield: 24x750ml, 4x12oz.

I forgot the treat the water with gypsum before starting, so the mash pH was likely off, resulting in an underwhelming extraction efficiency.

Northern Brewer from the 2016 Webster harvest.

2017-12-17: Bottled with 5oz corn sugar. Yield: 24x750ml, 4x12oz.

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:	75 minutes
Runoff Volume Needed:	6.2 gallons	5 gallons (final boil volume) ÷ 0.96 (cooling) + 1 gallons (boil evaporation)
Grain Amount:	10 pounds
Grain Absorbtion:	2.1 gallons
Total Water Needed:	8.8 gallons	6.2 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:	5.5 gallons	8.8 gallons (total water) – 3.3 gallons (mash water)

)

100% of grist

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

10% Leaf @ 75 minutes
Type: Bittering
Use: Boil

10 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

1.5% Leaf @ 1 minutes
Type: Aroma
Use: Aroma

1.5 AAUs

2.00 ounces

Total Hop Weight

11.5 AAUs

Boil

Total Boil Time:	75 minutes

Total Boil Time:

75 minutes

Yeast

Name:	Belle Saison
Manufacturer:	Lallemand
Product ID:	Belle Saison
Type:	Ale
Flocculation:	Low
Amount:	1000 ml

Equipment Profile

Tall cooler

Batch Size:	5 gallons	Boil Volume:	7 gallons
Evaporation Rate:	9% per hour	Mash Tun Dead Space:	.4 gallons
Efficiency:	80%	Mash Tun Weight:	10 pounds
Hop Utilization:	100%	Mash Tun Volume:	7 gallons
Loss:	.5 gallons	Mash Tun Specific Heat:	.3 Cal/gram per °C
Notes:	Suitable for standard mashes that finish below 1.9 qt/lb with 12 pounds of grain. Preheat with 9F-gallons

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

Strike with 2 gallons of water at 134F for a protein rest at 122F (0.8 qt/lb), 20 minutes. Infuse with 1 gallon at 204F for a sacc rest at 145F (1.2 qt/lb), 30 minutes. Infuse with 1 gallon at 204F for a sarr rest at 158F (1.6 qt/lb), 30 minutes. Infuse with 6 quarts, boiling, for mash out at 170F (2.2 qt/lb) Drain the tun and sparge with an additional 3 gallons at 170F

Strike with 2 gallons of water at 134F for a protein rest at 122F (0.8 qt/lb), 20 minutes.
Infuse with 1 gallon at 204F for a sacc rest at 145F (1.2 qt/lb), 30 minutes.
Infuse with 1 gallon at 204F for a sarr rest at 158F (1.6 qt/lb), 30 minutes.
Infuse with 6 quarts, boiling, for mash out at 170F (2.2 qt/lb)
Drain the tun and sparge with an additional 3 gallons at 170F

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Dustin's Brew Status

Dubbel	Bottled
Gout Stout (2013)	Bottled
Gout Stout (2014)	Bottled
Gout Stout (2015)	Bottled
Otis	Bottled
Verboden Vrucht	Bottled
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Gout Stout (2017)	On Tap
Gout Stout (2018)	Primary
Grand Cru	Primary
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Pumpkin Harvest Ale	Primary
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