Tank 7 Clone - Beer Recipe - Brewer's Friend

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Tank 7 Clone

225 calories 17.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.79 gallons
Post Boil Size: 11.13 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 72% (brew house)
Hop Utilization: 84%
Calories: 225 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
URL: http://www.boulevard.com/BoulevardBeers/tank-7-farmhouse-ale
Created: Monday July 12th 2021
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*Farmhouse split Philly

by Libre Brewing Co.

OG: 1.056 FG: 1.004 ABV: 6.8% IBU: 33

1.069
1.009
7.9%
34.4
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
22.13 lb Rahr - Standard 2-Row22.13 lb Standard 2-Row 36.8 1.8 78.5%
5.23 lb Flaked Corn5.23 lb Flaked Corn 40 0.5 18.5%
0.84 lb American - White Wheat0.84 lb White Wheat 40 2.8 3%
28.20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.65 oz Magnum0.65 oz Magnum Hops Pellet 11.1 Boil 60 min 9.55 10.2%
1.70 oz Simcoe1.7 oz Simcoe Hops Pellet 10.6 Boil 20 min 14.45 26.8%
2 oz Amarillo2 oz Amarillo Hops Pellet 8.6 Boil 5 min 4.54 31.5%
2 oz Amarillo2 oz Amarillo Hops Pellet 8.6 Dry Hop 4 days 5.86 31.5%
6.35 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Whirfloc Fining Boil 15 min.
 
Yeast
- 3522
Amount:
2 Each
Cost:
Attenuation (custom):
87%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 245 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 4oz       CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
55 18 5 54 103 142
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.66 gal (50.65 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.66 gal (2.65 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.33 qt/lb 9.38 37.5  
Mash volume with grains 11.63 46.5  
Grain absorption losses -3.53 -14.1  
Remaining sparge water volume (equipment estimates 7.06 g | 28.2 qt) 7.19 28.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.66 g | 50.7 qt) 12.79 51.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.16 -0.7  
Post boil Volume (equipment estimates 11 g | 44 qt) 11.13 44.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.13 g | 44.5 qt) 11 44  
Total: 16.57 66.3
Equipment Profile Used: System Default
 
Notes

Based off this

http://www.homebrewtalk.com/f71/boulevard-smokestack-series-tank-7-farmhouse-ale-clone-250256/index11.html#post4570389


We mash in at 145 F and rest for 50 minutes. Heat up to 154F and rest for 25 minutes. Heat to 163F and rest for 15 minutes before mashing off at 167C.

Mash Ph: 5.35

Fermentation
66 degrees let rise to 69 until 1.028, then raise to 74 until 1.009

Yeast
3522 (OR 3787)

GRAIN BILL
70% Pale Malt
20% corn
10% Wheat malt

MASH SCHEDULE
45@ 62 C°
15@ 68
15@ 73
Mashout @ 76

HOPS
37 ibu
magnum
(I went with 0.94 oz Magnum [16.00 %] - Boil 60.0 min 38.7 IBUs, they were a year old)





FERMENTATION
temp: 70

DRY HOP w/
Example given: 15 gallon = 1/4lb amarillo

YEAST
Belgian Yeast (recommended abbey & trappist)

Belgian Saison Wyeast Labs 3724



Malts
Pale Malt 77.6%
Pre-gelatinized Corn Flakes 20%
Malted White Wheat 2.4%

We mash in at 63C and rest for 50 minutes. Heat up to 68C and rest for 25 minutes. Heat to 73C and rest for 15 minutes before mashing off at 75C.

Hops
Magnum 6.4 IBUs at 98C
Simcoe 7.1 IBUs at 15 minutes after beginning of boil
Amarillo 14.0 IBUs at 65 minutes after beginning of boil (or 5 minutes before end of boil)
Amarillo 9.6 IBUs in the whirlpool

We boil for 70 minutes so adjust these times accordingly based on the length of your boil. Target gravity at end of boil is 17.3 degrees Plato.

We cool the wort to 19C and pitch with our House Belgian Ale strain. We ferment at 21 C until we reach our final gravity of 2.2 degrees Plato.

Tank 7 is dry hopped with Amarillo at the rate of .078 kg per barrel two days out from filtration.


3726 farmhouse ale
Mash
145 - 50 mins
155 - 25 mins
163 - 15 mins
168 - mashout 10 mins


1 Pkgs Belgian Style Ale Yeast Blend (White Labs #WLP575) Yeast-Ale

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  • Last Updated: 2022-02-12 17:47 UTC