BrewBlog: Big Otis
Specifics
General Information
Method: All Grain
Comments

Derived from Saison Exp, number 2.

Franco-Belges pils malt used.  

0.0675 pounds = 1 ounce

Filtered water used this time to remove chlorine.

Preboil gravity: 12.3B (1.048)
Initial gravity: 15B (1.062)
Chilled to 64F, Initial room temperature 58F.
Pitched at 1p on 3-11-13.

3-12-13:
2" krausen at 4p, indicated 66F, room at 60F.  Krausen increased to 3" and the indicated temperature 68F at 10p hours.  Carboy relocated to bring the temperature down.

3-13-13:
Just starting to blow out at 6a - new tube affixed. Temperature at 66F.  By 10p the krausen had receded enough to go back to a normal airlock.  Temperature at that time was indicated at 64F.  A gravity check was inconclusive, but seemed to be ~11B (1.033).

3-14-13:
Temperature now at 60F (6a).  Vents opened to warm the room (currently 58F).  Temperature up to 60F by 10p.  Krausen receding, but that may be due to the lowered temperature.

3-16-13:
Indicated temperature of 66F, room at 63F (noon).  Evidence of small blowout.  Replaced airlock.  Gravity at 9B (1.020).

3-18-13:
Indicated temp 66F, room at 62F (10p). Gravity measurement reports 8B (1.013), still fermenting.

3-20-13:
Indicated temp 66F, room 63F (10p).  Gravity measurement reports 7.5B (1.010).  Hot pad might be used on 3-22 to ensure completion.

3-21-13:
Heating pad on '2' - temperature climbed to 70F.

3-22-13:
Temperature at 74F indicated and the gravity is down to 7.2B (1.009).

3-23-13:
Pad off, temperature falling.  Gravity stable at 1.009.

3-28-13:
Transfer to secondary.

4-25-13:
Added ~1 ounce of Hallertau leaf.

6-11-13: After far too long, it's bottled.  15x750ml and 12x12oz.

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: 60 minutes
Reference
Yeast
Name: Belgian Ardennes
Manufacturer: Wyeast
Product ID: 3522
Type: Wheat
Flocculation: High
Attenuation: 74%
Temperature Range: 65–85°F
Amount: 2000 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.  Rest 90 minutes, then decoct 3qt twice of liquid to raise the mash to 157F.  Rest 30 min, then mash out with 6qt @boil to hit 172F.  Sparge with 2x with 2 gallons of water at 170F.

Dry hop 1 week before bottling.

Bottle 5 gallons with 5.25 ounces of sucrose.

Fermentation
Primary: 17 days @ 64° F
Secondary: 21 days @ 66° F
Tasting Reviews
1 Review Submit a Review Refresh Page
45-50 = Outstanding 30-37 = Very Good 14-20 = Fair
38-44 = Excellent 21-29 = Good 00-13 = Problematic
Review by
Aroma: / 12
Appearance: / 3
Flavor: / 20
Mouthfeel: / 5
Overall Impression: / 10
Cumulative Score: 0 / 50 Problematic
print logprint default Output to Beer XML
Dustin's BrewBlogs
All Club BrewBlogs
Danuber May 23, 2017
Otis May 14, 2017
NB Dead Ringer May 10, 2017
Gout Stout (2016) Dec 30, 2016
Belgian Pale Ale Dec 20, 2016
California Common Dec 19, 2016
NB Dead Ringer Nov 12, 2016
Hefeweizen Nov 12, 2016
<< <  More  [1] 2 3 4 5 > >>
Dustin's Brew Status