Blvd Tank 7 Clone - Beer Recipe - Brewer's Friend

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Blvd Tank 7 Clone

219 calories 22.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.3 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 219 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)
Created: Sunday November 10th 2019
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1.066
1.016
6.6%
42.6
4.2
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9.25 lb American - Pilsner9.25 lb Pilsner 37 1.8 69.8%
2.50 lb American - White Wheat2.5 lb White Wheat 40 2.8 18.9%
1.50 lb Invert Sugar Syrup1.5 lb Invert Sugar Syrup 36 1 11.3%
13.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 g Magnum4 g Magnum Hops Pellet 15 First Wort 0 min 8.72 4.5%
14 g Simcoe14 g Simcoe Hops Pellet 12.7 Boil 60 min 21.97 15.9%
56 g Amarillo56 g Amarillo Hops Pellet 8.6 Boil 5 min 11.86 63.6%
14 g Amarillo14 g Amarillo Hops Pellet 8.6 Dry Hop 0 days 15.9%
88 g / $ 0.00
 
Yeast
Omega Yeast Labs - Belgian Ale W OYL-028
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Medium
Optimum Temp:
64 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.67 14.7  
Mash volume with grains (equipment estimates 4.41 g | 17.6 qt) 4.61 18.4  
Grain absorption losses -1.47 -5.9  
Remaining sparge water volume (equipment estimates 5.57 g | 22.3 qt) 5.42 21.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.13 0.5  
Pre boil volume (equipment estimates 7.65 g | 30.6 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 5.3 21.2  
Top off amount 0.2 0.8  
Going into fermentor 5.5 22  
Total: 9.09 36.4
Equipment Profile Used: System Default
 
Notes

This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a PH of 5.5 using phosphoric acid. Add 1 tsp calcium chloride to the mash.

Mash the mats at 145 degree for 50 minutes, heat to 154 degree and hold for 25 minutes, then heat to 163 degree and hold for 15 minutes. Start recirculating wort. Raise the temperature to 168 degree for 15 mintes.

Sparge slowly and collect 6.5 gallons of wort. Add first wort hops and invert sugar when sparging is complete.

Heat to boiling, ad boil the wort for 90 minutes, adding hops at the times indicated in the recipe. Adjust OG post boil with RO water as required.

Chill the wort to 62-64 degrees, pitch the yeast and ferment until complete. Dry hops should be added when the gravity is about 1.016. Cool to 32-34 degrees and cold condition for four days. Rack the beer, prime and bottle condition or keg and force carbonate.

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  • Last Updated: 2019-11-11 21:51 UTC