Stoopsitters Brewing BrewBlog > Recipes

Recipe: 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.

Contributor:

Dustin Zastera

Yield:

5 gallons

Color (SRM/EBC):

3/6

Bitterness (Calc):

30.2 IBU (Tinseth)

BU/GU:

0.52

Calories:

188 (12 ounces)

ABV:

6.7%

ABW:

5.2%

OG:	1.058
OG (Plato):	14.27° P
FG:	1.008
FG (Plato):	2.05° P
Real Extract:	4.26° P
App. Atten.:	85.6%
Real Atten.:	70.1%

General Information

Method:	All Grain

Method:

All Grain

Scale Recipe

Enter desired final yield (volume):

gallons

Malts and Grains

10.00 pounds

Belgian Plisen Malt

Color (L):	1.5 °L
Info/Use:	Light color, malty flavor. For pilsners, dubbels, tripels, whites and specialty ales.

99.3% of grist

0.07 pounds

German Acidulated (Sauer) Malt

Color (L):	1.7-2.8 °L
Info/Use:	High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats.

0.7% of grist

10.07 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	5 gallons
Evaporation Rate:	1.5 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	6.7 gallons	5 gallons (final boil volume) ÷ 0.96 (cooling) + 1.5 gallons (boil evaporation)
Grain Amount:	10.1 pounds
Grain Absorbtion:	2.1 gallons
Total Water Needed:	9.9 gallons	6.7 gallons (runoff) + 2.1 gallons (grain absorbtion) + 1 gallons (equip. loss)
Mash Water Needed:	3.3 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	6.5 gallons	9.9 gallons (total water) – 3.3 gallons (mash water)

)

100% of grist

Non-Fermentables

1 tsp.

Yeast Nutrient @ 2 minutes

Hops

1.00 ounces

Cascade (Homegrown)

Region:	USA (Redwing, MN)
AAU Range:	5 - 5%
Typical Use:	Bittering, aroma, finishing, dry hopping.

10% Leaf @ 60 minutes
Type: Bittering
Use: Boil

10 AAUs

1.00 ounces

Mount Hood

Region:	United States
AAU Range:	3 - 8%
Notes:	Mild, clean aroma.
Typical Use:	Aroma, finishing.
Substitution:	Hallertauer Mittelfrueh, Hallertauer Hersbrucker, Liberty, Tettnang
Example:	Lager, Pilsner, Bock, Wheat; Anderson Valley High Rollers Wheat Beer, Portland Ale

3% Leaf @ 0 minutes
Type: Aroma
Use: Dry Hop

3 AAUs

2.00 ounces

Total Hop Weight

13 AAUs

Boil

Total Boil Time:	60 minutes

Total Boil Time:

60 minutes

Yeast

Name:	Belgian Ardennes
Manufacturer:	Wyeast
Product ID:	3522
Type:	Wheat
Flocculation:	High
Attenuation:	74%
Temperature Range:	65–85°F
Amount:	2000 ml

Procedure

Condition all water with 1g/gallon gypsum to increase sulfate and decrease pH. Mash in with 2.75 gallons of water at 157F to hit a mash of 145F. Rest 90 minutes, then decoct 3qt of liquid to raise the mash to 157F. Rest 30 min, then mash out with 6qt @boil to hit 172F. Sparge with 2 gallons of water at 170F. Dry hop with Mt. Hood 1 week before bottling. Bottle 5 gallons with 5.25 ounces of sucrose.

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

Mash in with 2.75 gallons of water at 157F to hit a mash of 145F. Rest 90 minutes, then decoct 3qt of liquid to raise the mash to 157F. Rest 30 min, then mash out with 6qt @boil to hit 172F. Sparge with 2 gallons of water at 170F.

Dry hop with Mt. Hood 1 week before bottling.

Bottle 5 gallons with 5.25 ounces of sucrose.

Fermentation

Primary:	7 days @ 72° F
Secondary:	21 days @ 72° F

Notes

Derived from Saison Exp, number 2.

Derived from Saison Exp, number 2.

Dustin's Recipes

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Saint Feuillien Tripel
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