Big Otis: From Stoopsitters Brewing 's BrewBlog

Big Otis

From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed April 23, 2024

Specifics

Style:	Saison
Brewer:	Dustin Zastera
Brew Date:	March 11, 2013
Yield:	5.1 gallons
Color (SRM/EBC):	3/6
Bitterness (Calc):	30.2 IBU (Tinseth)
Conditioning:	Bottles

Batch No:	93
OG:	1.062
Target OG:	1.058
Reading 1:	1.020 (5 days)
Reading 2:	1.008 (11 days)

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

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.

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.

Malts and Grains

10.00 pounds	Belgian Plisen Malt	99.3% of grist
0.07 pounds	German Acidulated (Sauer) Malt	0.7% of grist
10.07 pounds	Total Grain Weight	100% of grist

Non-Fermentables

1/2 tsp.

Yeast Nutrient @ 10 minutes

Hops

1.00 ounces	Cascade (Homegrown) 10% Leaf @ 60 minutes Type: Bittering Use: First Wort	10 AAUs
1.00 ounces	Hallertauer Gold 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

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.

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

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:	5.4
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	6.1
Post-Boil Amount:	5.1
Boil Time:	60
Original Gravity:	1.062 / 15.2° P

Brew Day Notes

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