jfrizzell

Recipes 

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Primary: Tank 7 / Saison Brett
Kegged: West Coast IPA Clone / Denny's Wry Smile

dwarven_stout

Recipes 

If you're going for Saison Brett, I'd recommend using Brett C. I spoke with Steven Pauwels a year or two ago, and he told me that they use a "commercial strain" but would not confirm my suspicion that they used Brett C. I'm pretty confident on that, though, and I've gotten a very similar brett profile pitching a pack of WLP645 in secondary.

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"I can't believe how many people think Air Lock is pronounced Hydrometer." -BigKahuna
"If you gave me a beer with placenta in it without telling me I would kick you in the nuts." -ODaniel
"We be in a big hurry for dope beer with much alcamahol and flavor, quality, balance, and aroma don't matter. We just wantz to be druck, u know?" -Yooper

matt81

Recipes 

Here is how my clone came out. Maybe need a little less hops on the front end and back end. Maybe add some whirfloc the last 15 minutes of boil.

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highgravitybacon

Recipes 

If they're giving you the recipes, times and temps, I highly doubt they're too interested in the secret yeast strain. I suspect it has more to do with the inconsistency of the product. There is no way to measure or control the amount of yeast if you bottled the fermentation yeast. It will vary per batch and per bottle. This results in a ****ty product that isn't consistent. Some bottles might carb up like mad while others languish for days or weeks longer. Your variability will result in a whole lot of pissed of customers.

By filtering the yeast, then adding a precise and known quantity of bottling yeast you have a much more consistent product. You can use a poorly flocculating yeast for fermentation, but a highly flocculent yeast for bottling and you can know that each bottle will have the same amount of crap on the bottom of it.

Schumed

Recipes 

Here is my attempt recipe at this clone based on the numbers I've seen

HOME BREW RECIPE:
Title: Tank 7 Clone

Brew Method: All Grain
Style Name: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Efficiency: 70% (brew house)

STATS:
Original Gravity: 1.074
Final Gravity: 1.016
ABV (standard): 7.56%
IBU (tinseth): 37.25
SRM (morey): 6.27

FERMENTABLES:
12 lb - Pale Ale (77.9%)
3 lb - Flaked Corn (19.5%)
0.4 lb - White Wheat (2.6%)

HOPS:
0.2 oz - Magnum (AA 15) for 60 min, Type: Leaf/Whole, Use: Boil
0.21 oz - Simcoe (AA 12.7) for 45 min, Type: Leaf/Whole, Use: Boil
4 oz - Amarillo (AA 8.6) for 5 min, Type: Leaf/Whole, Use: Boil

MASH STEPS:
1) Sparge, Temp: 152 F, Time: 60 min

YEAST:
Wyeast - Belgian Saison 3724
Starter: No
Form: Liquid
Attenuation (avg): 78%
Flocculation: Low
Optimum Temperature: 70 F - 95 F

TARGET WATER PROFILE:
Profile Name: Kansas City, MO, USA
Ca2: 40
Mg2: 5
SO4: 174
Na: 58
Cl: 2
HCO3: 142
Water Notes:


Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2012-11-08 17:12 UTC
Recipe Last Updated: 2012-11-08 17:04 UTC

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"To alcohol! The cause of... and solution to... all of life's problems,"

Schumed

Recipes 

.26oz Amarillo dry hopped after 1 week fermentation

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"To alcohol! The cause of... and solution to... all of life's problems,"

highgravitybacon

Recipes 

The chloride for KC municipal water is 22. That is the 2011 average. I spoke with their director of water quality testing.

Schumed

Recipes 

Oh yeah....anything else need to change?

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"To alcohol! The cause of... and solution to... all of life's problems,"

highgravitybacon

Recipes 

No, seems spot on.

BeerMoneyBrewing

Recipes 

Thanks for the recipe, I just tried the commercial example of this for the first time now that blvd is available in so cal and thought the flavors were delicious. My one qualm was that its too sweet, saisons should really finish out in the single digits. I would probably try the recipe with a lower mash to suit my preferences. Thanks again.