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Big Otis

From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed June 24, 2017

Specifics
Style: Saison
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: 5%
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%
BJCP Style Info: Saison
O.G.: 1.048 - 1.065
F.G.: 1.002 - 1.012
ABV: 5.0 - 7.0%
Bitterness: 20 - 35 IBUs
Color: 5 - 14 SRM
Info: 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.

General Information
Method: All Grain

7-12-15: Brewed.

11-19-15: Transfer to secondary.

Malts and Grains
10.00 pounds Rahr Pilsen Malt 100% of grist
10.00 pounds Total Grain Weight 100% of grist
Non-Fermentables
1/2 tsp. Yeast Nutrient @ 10 minutes  
Hops
1.00 ounces Northern Brewer 9.8% Leaf @ 90 minutes
Type: Bittering
Use: First Wort
9.8 AAUs
1.00 ounces Styrian Celeia 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
Yeast
Name: Belgian Ardennes
Manufacturer: Wyeast
Product ID: 3522
Type: Wheat
Flocculation: High
Attenuation: 74%
Temperature Range: 65–85°F
Amount: 500 ml
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.

 

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

 

Bottle with 5 ounces of sucrose.

Big Otis
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  Target Actual
Strike Water Amount: 3.3  
Strike Water Temperature:    
Mash Temperature:    
Mash Time:    
Sparge Water Amount: 5.7  
Sparge Water Temperature:    
Pre-Boil Gravity:    
Pre-Boil Amount: 6.4  
Post-Boil Amount: 5  
Boil Time: 90  
Original Gravity: 1.050 / 12.4° P  
     
     
     
     
Brew Day Notes
 

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