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Otis

From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed November 22, 2017

Specifics
Style: Saison
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: Primary
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
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.

Malts and Grains
10.00 pounds Rahr Pilsen Malt 100% of grist
10.00 pounds Total Grain Weight 100% of grist
Hops
1.00 ounces Northern Brewer 10% Leaf @ 75 minutes
Type: Bittering
Use: Boil
10 AAUs
1.00 ounces Styrian Celeia 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
Yeast
Name: Belle Saison
Manufacturer: Lallemand
Product ID: Belle Saison
Type: Ale
Flocculation: Low
Amount: 1000 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
  1. Strike with 2 gallons of water at 134F for a protein rest at 122F (0.8 qt/lb), 20 minutes.
  2. Infuse with 1 gallon at 204F for a sacc rest at 145F (1.2 qt/lb), 30 minutes.
  3. Infuse with 1 gallon at 204F for a sarr rest at 158F (1.6 qt/lb), 30 minutes.
  4. Infuse with 6 quarts, boiling, for mash out at 170F (2.2 qt/lb)
  5. Drain the tun and sparge with an additional 3 gallons at 170F
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: 5.5  
Sparge Water Temperature:    
Pre-Boil Gravity:    
Pre-Boil Amount: 6.2  
Post-Boil Amount: 5  
Boil Time: 75  
Original Gravity: 1.049 / 12.1° P  
     
     
     
     
Brew Day Notes
 

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