Big Otis
From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed April 19, 2024
Specifics
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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 |
10.00 pounds | Rahr Pilsen Malt | 100% of grist |
10.00 pounds | Total Grain Weight | 100% of grist |
1/2 tsp. | Yeast Nutrient @ 10 minutes |
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 |
Procedure
Condition all water with 1g/gallon gypsum to increase sulfate and decrease pH.
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