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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 gallons |
| Color (SRM/EBC): |
3/6 |
| Bitterness (Calc): |
30.2 IBU (Tinseth) |
| BU/GU: |
0.52 |
| Calories: |
188 (12 ounces) |
| ABV: |
6.7% |
| ABW: |
5.2% |
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| OG: |
1.058 |
| OG (Plato): |
14.27° P |
| FG: |
1.008 |
| FG (Plato): |
2.05° P |
| Real Extract: |
4.26° P |
| App. Atten.: |
85.6% |
| Real Atten.: |
70.1% |
|
| 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. |
Derived from Saison Exp, number 2. |
| 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 tsp. |
Yeast Nutrient @ 2 minutes |
|
| 1.00 ounces |
Cascade (Homegrown) 10% Leaf @ 60 minutes
Type: Bittering
Use: Boil |
10 AAUs |
| 1.00 ounces |
Mount Hood 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 157F to hit a mash of 145F. Rest 90 minutes, then decoct 3qt of liquid to raise the mash to 157F. Rest 30 min, then mash out with 6qt @boil to hit 172F. Sparge with 2 gallons of water at 170F.
Dry hop with Mt. Hood 1 week before bottling.
Bottle 5 gallons with 5.25 ounces of sucrose. |
| Primary: |
7 days @ 72° F |
| Secondary: |
21 days @ 72° 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: |
6.5 |
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| Sparge Water Temperature: |
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| Pre-Boil Gravity: |
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| Pre-Boil Amount: |
6.7 |
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| Post-Boil Amount: |
5 |
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| Boil Time: |
6060 |
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| Original Gravity: |
1.058 / 14.3° P |
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