Tank 7 American Saison Clone - Beer Recipe - Brewer's Friend

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Tank 7 American Saison Clone

229 calories 13 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 65% (brew house)
Source: John Luhmann
Calories: 229 calories (Per 12oz)
Carbs: 13 g (Per 12oz)
Created: Monday December 28th 2020
1.071
1.003
8.8%
40.7
4.0
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Rahr - Standard 2-Row11 lb Standard 2-Row 36.8 1.8 72.4%
2.81 lb Flaked Corn2.81 lb Flaked Corn 40 0.5 18.5%
6 oz American - White Wheat6 oz White Wheat 40 2.8 2.5%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 6.6%
15.18 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6.80 g Centennial6.8 g Centennial Hops Pellet 10 Boil 60 min 7.9 3.9%
5.70 g Simcoe5.7 g Simcoe Hops Pellet 12.7 Boil 55 min 8.22 3.2%
85 g Amarillo85 g Amarillo Hops Pellet 8.6 Boil 5 min 16.93 48.4%
64 g Amarillo64 g Amarillo Hops Pellet 8.6 Whirlpool at 170 °F 20 min 7.67 36.5%
14 g Amarillo14 g Amarillo Hops Pellet 8.6 Dry Hop at 85 °F 3 days 8%
175.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Wyeast - Beer Nutrient Other Boil 15 min.
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Mangrove Jack - French Saison Ale M29
Amount:
1 Each
Cost:
Attenuation (custom):
93%
Flocculation:
Medium
Optimum Temp:
79 - 90 °F
Starter:
Yes
Fermentation Temp:
85 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 360 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 17.65 psi       Temp: 35 °F       CO2 Level: 3.3 Volumes
 
Target Water Profile
Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.61 gal 146 for 50 minutes Strike 153 °F 146 °F 50 min
4.61 gal raise temp to 155 and hold for 15 minutes Strike 146 °F 155 °F 15 min
2 gal raise temp to 168, add 1 gallon of sparge water, vorlauf 2 gallons through basket Vorlauf 155 °F 168 °F 10 min
3.55 gal sparge lifted basket until 6.25 gallons of wort is collected Sparge 168 °F 168 °F 20 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 146 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 4.61 18.4  
Mash volume with grains (equipment estimates 5.66 g | 22.6 qt) 5.74 23  
Grain absorption losses -1.77 -7.1  
Remaining sparge water volume (equipment estimates 4.46 g | 17.9 qt) 3.66 14.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.05 g | 28.2 qt) 6.25 25  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Top off amount 0.08 0.3  
Going into fermentor 5.5 22  
Total: 8.27 33.1
Equipment Profile Used: System Default
 
Notes

11 lbs Black Gold Malt

Cells Available: 100 billion cells
Pitch Rate As-Is: 0.28M cells / mL / °P
Target Pitch Rate Cells: 360 billion cells
Difference: -260 billion cells

Starter - Step 1:
Starter Size (2 L)
Gravity (1.040)
Growth Model and Aeration

DME Required: 7.5 oz, 213.0 g
Growth Rate: 1.4
Intial Cells Per Extract (B/g): 0.47
Ending Cell Count: 398 billion cells
Resulting Pitch Rate: 1.11M cells / mL / °P
Starter meets desired pitching rate!

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  • Last Updated: 2021-01-04 04:04 UTC