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Big Otis
From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed April 19, 2024
Style: |
Saison |
Contributor: |
Dustin Zastera |
Yield: |
5.1 gallons |
Color (SRM/EBC): |
3/6 |
Bitterness (Calc): |
30.2 IBU (Tinseth) |
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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. |
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 |
1/2 tsp. |
Yeast Nutrient @ 10 minutes |
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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 |
Total Boil Time: |
60 minutes |
Name: |
Belgian Ardennes |
Manufacturer: |
Wyeast |
Product ID: |
3522 |
Type: |
Wheat |
Flocculation: |
High |
Attenuation: |
74% |
Temperature Range: |
65–85°F |
Amount: |
2000 ml |
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. |
Primary: |
17 days @ 64° F |
Secondary: |
21 days @ 66° F |
Big Otis
Date Brewed: |
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Brewer/Assistant: |
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Target |
Actual |
Strike Water Amount: |
3.3 |
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Strike Water Temperature: |
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Mash Temperature: |
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Mash Time: |
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Sparge Water Amount: |
5.4 |
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Sparge Water Temperature: |
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Pre-Boil Gravity: |
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Pre-Boil Amount: |
6.1 |
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Post-Boil Amount: |
5.1 |
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Boil Time: |
60 |
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Original Gravity: |
1.062 / 15.2° P |
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