Fishtank 7 - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Fishtank 7

184 calories 17.7 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Saison
Boil Time: 70 min
Batch Size: 49 liters (ending kettle volume)
Pre Boil Size: 53.7 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 65% (ending kettle)
Source: Tank 7, by Boulevard Brewing
Calories: 184 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)
Created: Sunday August 30th 2015
1.060
1.013
6.4%
60.4
6.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
10,600 g German - Pale Ale10600 g Pale Ale 39 2.3 77%
2,750 g Flaked Corn2750 g Flaked Corn 40 0.5 20%
420 g German - Wheat Malt420 g Wheat Malt 37 2 3.1%
13,770 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Pellet 13.2 Boil 60 min 6.57 2.1%
10 g Simcoe10 g Simcoe Hops Pellet 13.6 Boil 45 min 6.21 2.1%
250 g Amarillo250 g Amarillo Hops Pellet 8.6 Boil 5 min 21.33 53.2%
150 g Amarillo150 g Amarillo Hops Pellet 8.6 Whirlpool at 95 °C 10 min 26.33 31.9%
50 g Amarillo50 g Amarillo Hops Pellet 8.6 Dry Hop 7 days 10.6%
470 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
14 g Gypsum Water Agt Mash 1 hr.
8.45 ml Lactic acid Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
11 g Super Moss Fining Boil 15 min.
6 g Wyeast - Wyeast Beer Nutrient Other Boil 10 min.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
2 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 542 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.83 bar       Temp: 19 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
250X0Q6
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
55 L Maltose Temperature -- 63 °C 70 min
? Temperature -- 68 °C 25 min
Saccharification Temperature -- 73 °C 15 min
Mash Out Temperature -- 78 °C 1 min
4.8 L Sparge Sparge -- 78 °C 10 min
4.8 L Sparge -- 78 °C 10 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 57 L. Suggest reducing initial water volume to 45.4 L and adding 11.6 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 64.17 L. Suggest reducing initial water volume to 36.31 L and adding 18.77 L sparge/top-off. 55.1
Strike water volume at mash thickness of 4 L/kg 55.1
Mash volume with grains 64.2
Grain absorption losses -13.8
Remaining sparge water volume 13.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 57 L) 53.7
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -1.4
Post boil volume (equipment estimates 45.7 L) 49
Hops absorption losses (whirlpool, hop stand) -0.8
Estimated amount in fermentor 48.3
Total: 68.4  
Equipment Profile Used: System Default
 
Notes

3 ltr starter, 2 vials of yeast.
Cool slowly to 79C, then cool quickly to 17C.

Last Updated and Sharing
 
1,724
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-06-24 18:03 UTC