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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
Dead Ringer	On Tap
Gout Stout (2017)	On Tap
Gout Stout (2018)	Primary
Grand Cru	Primary
NB Cream Ale	Primary
NB Winter Warmer	Primary
Pumpkin Harvest Ale	Primary
Saison 1	Primary