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Old 01-12-2014, 09:51 PM   #211
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Well, 13 days in primary and it's at 1.022. I measured at 8 days and it was also at 1.022. Temps were in upper 70s, and touched low 80 up to day 8 or so. Fallen to upper 60s now. Do I go buy a 3711 pack and pitch it? Or do I warm it back up and wait a week or two?
I wait it out and warm it up. Took it to 80 and it has dropped to 1.015 and looks like it's still going. Will give it some more time.
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Old 01-12-2014, 10:19 PM   #212
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I wait it out and warm it up. Took it to 80 and it has dropped to 1.015 and looks like it's still going. Will give it some more time.

Mine took 6 weeks at 90 degrees to finish
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Old 01-12-2014, 11:28 PM   #213
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Brewing this up for the 3rd time

Going to ferment with this Attachment 171564

And see what happens

Funk 7 is looking goodimageuploadedbyhome-brew1389569295.336130.jpg
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Old 01-15-2014, 10:51 PM   #214
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I read all the available threads and information to put together a recipe to attempt to recreate tank 7. This is one of my favorite beers and I usually buy it a couple of times a week. I brewed a test 5 gallon batch and have since inserted this recipe into my pipeline. I believe the yeast and Amarillo and the corn are the two most important elements of this beer. I used the white labs Belgian style ale blend as it is a combination of trappist and Belgian strains. dry hopping for 4 days with Amarillo contributed the tropical notes that are so important to this beer. The corn is what I believe adds the mouthfeel and color. I feel like the real tank 7 is a little dryer and am working on raising my fermentation temps towards the end of the week to dry the beer out a touch. If you like tank 7, this is a no risk 90% accurate recreation.

Type: All Grain
Date: 2/18/2013
Batch Size: 5.00 gal
Brewer: Ben Bradford
Boil Size: 6.20 gal Asst Brewer: Ben Bradford
Boil Time: 90 min Equipment: 6 Gallon Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 65.00
Taste Notes: Really close to Tank 7. Now think of this beer as more of a Belgian American IPA vs. a farmhouse

Ingredients

Amount Item Type % or IBU
11 lbs 10.7 oz Pale Malt (2 Row) US (2.0 SRM) Grain 79.14 %
1 lbs 10.7 oz Corn, Flaked (1.3 SRM) Grain 11.31 %
14.3 oz Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 6.05 %
8.3 oz Wheat, Flaked (1.6 SRM) Grain 3.50 %
0.54 oz Simcoe [10.50 %] (90 min) Hops 19.2 IBU
1.33 oz Amarillo Gold [8.50 %] (Dry Hop 2 days) Hops -
0.58 oz Simcoe [10.50 %] (20 min) Hops 11.7 IBU
1.16 oz Amarillo Gold [8.50 %] (5 min) Hops 6.3 IBU
0.21 items Campden Tablet (Mash 60.0 min) Misc
0.83 tsp Lactic Acid (Mash 60.0 min) Misc
0.83 tsp Yeast Nutrient (Primary 3.0 days) Misc
4.00 gm Calcium Chloride (Mash 60.0 min) Misc
4.17 items Fermcap (Bottling 5.0 min) Misc
6.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs Belgian Style Ale Yeast Blend (White Labs #WLP575) Yeast-Ale



Beer Profile

Est Original Gravity: 1.070 SG
Measured Original Gravity: 1.068 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.014 SG

Mash Profile

Single Infusion, Light Body Step Time Name Description Step Temp
45 min Step Add 2.81 gal of water at 165.1 F 144.0 F
15 min Step Add 1.03 gal of water at 189.8 F 154.0 F
15 min Step Add 1.48 gal of water at 196.2 F 164.0 F
10 min Step Add 1.77 gal of water at 182.0 F 168.0 F

Notes-these are quotes from other sources

Boulevard's Website states they use Simcoe, Magnum, and Amarillo.
I used other citrus/floral hops because that's what I had in my refrigerator.
It has also been suggested to increase the % of corn and reduce the percentage of Wheat in the grain bill

Alternate Option for Yeast - French Saison

Hops suggestions (taken from Head Brewmaster at Boulevard) -

Bitter - Magnum
Flavor - Touch of Simcoe
Finish - Amarillo
Dry Hop - 1 ounce Amarillo
I was at Boulevard recently for an event and I thought I would take a minute to inquire about one of our favorite beers, Tank 7. Here is what I got from Steven Pauwels:
GRAIN BILL
70% Pale Malt
20% corn
10% Wheat malt

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

FERMENTATION
temp:70

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

YEAST
Belgian Yeast (recommended abbey & trappist)

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Old 01-15-2014, 10:55 PM   #215
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Here is one that I just poured...

beer.jpg  
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Old 01-18-2014, 07:56 PM   #216
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Quote:
Originally Posted by benbradford View Post
I read all the available threads and information to put together a recipe to attempt to recreate tank 7. This is one of my favorite beers and I usually buy it a couple of times a week. I brewed a test 5 gallon batch and have since inserted this recipe into my pipeline. I believe the yeast and Amarillo and the corn are the two most important elements of this beer. I used the white labs Belgian style ale blend as it is a combination of trappist and Belgian strains. dry hopping for 4 days with Amarillo contributed the tropical notes that are so important to this beer. The corn is what I believe adds the mouthfeel and color. I feel like the real tank 7 is a little dryer and am working on raising my fermentation temps towards the end of the week to dry the beer out a touch. If you like tank 7, this is a no risk 90% accurate recreation.

Type: All Grain
Date: 2/18/2013
Batch Size: 5.00 gal
Brewer: Ben Bradford
Boil Size: 6.20 gal Asst Brewer: Ben Bradford
Boil Time: 90 min Equipment: 6 Gallon Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 65.00
Taste Notes: Really close to Tank 7. Now think of this beer as more of a Belgian American IPA vs. a farmhouse

Ingredients

Amount Item Type % or IBU
11 lbs 10.7 oz Pale Malt (2 Row) US (2.0 SRM) Grain 79.14 %
1 lbs 10.7 oz Corn, Flaked (1.3 SRM) Grain 11.31 %
14.3 oz Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 6.05 %
8.3 oz Wheat, Flaked (1.6 SRM) Grain 3.50 %
0.54 oz Simcoe [10.50 %] (90 min) Hops 19.2 IBU
1.33 oz Amarillo Gold [8.50 %] (Dry Hop 2 days) Hops -
0.58 oz Simcoe [10.50 %] (20 min) Hops 11.7 IBU
1.16 oz Amarillo Gold [8.50 %] (5 min) Hops 6.3 IBU
0.21 items Campden Tablet (Mash 60.0 min) Misc
0.83 tsp Lactic Acid (Mash 60.0 min) Misc
0.83 tsp Yeast Nutrient (Primary 3.0 days) Misc
4.00 gm Calcium Chloride (Mash 60.0 min) Misc
4.17 items Fermcap (Bottling 5.0 min) Misc
6.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs Belgian Style Ale Yeast Blend (White Labs #WLP575) Yeast-Ale



Beer Profile

Est Original Gravity: 1.070 SG
Measured Original Gravity: 1.068 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.014 SG

Mash Profile

Single Infusion, Light Body Step Time Name Description Step Temp
45 min Step Add 2.81 gal of water at 165.1 F 144.0 F
15 min Step Add 1.03 gal of water at 189.8 F 154.0 F
15 min Step Add 1.48 gal of water at 196.2 F 164.0 F
10 min Step Add 1.77 gal of water at 182.0 F 168.0 F

Notes-these are quotes from other sources

Boulevard's Website states they use Simcoe, Magnum, and Amarillo.
I used other citrus/floral hops because that's what I had in my refrigerator.
It has also been suggested to increase the % of corn and reduce the percentage of Wheat in the grain bill

Alternate Option for Yeast - French Saison

Hops suggestions (taken from Head Brewmaster at Boulevard) -

Bitter - Magnum
Flavor - Touch of Simcoe
Finish - Amarillo
Dry Hop - 1 ounce Amarillo
I was at Boulevard recently for an event and I thought I would take a minute to inquire about one of our favorite beers, Tank 7. Here is what I got from Steven Pauwels:
GRAIN BILL
70% Pale Malt
20% corn
10% Wheat malt

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

FERMENTATION
temp:70

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

YEAST
Belgian Yeast (recommended abbey & trappist)
Thank you. That's extremely helpful and the photo is great. I'm going to scale this up to 7 gallons and give it a whirl.
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Old 01-18-2014, 09:30 PM   #217
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Quote:
Originally Posted by benbradford View Post

Mash Profile

Single Infusion, Light Body Step Time Name Description Step Temp
45 min Step Add 2.81 gal of water at 165.1 F 144.0 F
15 min Step Add 1.03 gal of water at 189.8 F 154.0 F
15 min Step Add 1.48 gal of water at 196.2 F 164.0 F
10 min Step Add 1.77 gal of water at 182.0 F 168.0 F
One question about this. Is that your total water volume?

Are you not doing any sort of batch or fly sparge here?

Thanks.
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Old 01-18-2014, 11:46 PM   #218
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Just got back from the boulevard tour and ran into Steven Pauwels in the tasting room. I asked him about the difference between the Saison-Brett and Tank 7. Specifically, I asked why their website said they used Magnum, Bravo, and Amarillo in the Tank 7, but only Magnum and Amarillo in the Saison-Brett. After a glance of intrigue, he told me that they don't use Bravo in either and that their website was incorrect. He said the only real difference is that they do not dry hop with Amarillo in the Saison-Brett. He mentioned the Brett helps to dry out the Saison-Brett, so it has a lower FG. Also, they use Orval's culture for their Brett.

I also asked one of the tour guides about their House Belgian yeast, particularly if it was more of a saison yeast or an abbey/trappist yeast. He said he couldn't tell me for sure, but that they often pull Bubbblegum, banana, clove, and spice from their yeast. Which sounded to me that the abbey/trappist yeasts would be a better option for cloning either of them.

PS- they have a Saison on tap in their tasting room only as an experimental, and it is phenomenal. Can't wait until that comes in bottles.

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Old 01-19-2014, 03:00 AM   #219
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Just got back from the boulevard tour and ran into Steven Pauwels in the tasting room. I asked him about the difference between the Saison-Brett and Tank 7. Specifically, I asked why their website said they used Magnum, Bravo, and Amarillo in the Tank 7, but only Magnum and Amarillo in the Saison-Brett. After a glance of intrigue, he told me that they don't use Bravo in either and that their website was incorrect. He said the only real difference is that they do not dry hop with Amarillo in the Saison-Brett. He mentioned the Brett helps to dry out the Saison-Brett, so it has a lower FG. Also, they use Orval's culture for their Brett.

I also asked one of the tour guides about their House Belgian yeast, particularly if it was more of a saison yeast or an abbey/trappist yeast. He said he couldn't tell me for sure, but that they often pull Bubbblegum, banana, clove, and spice from their yeast. Which sounded to me that the abbey/trappist yeasts would be a better option for cloning either of them.

PS- they have a Saison on tap in their tasting room only as an experimental, and it is phenomenal. Can't wait until that comes in bottles.


What was the name of the experimental saison ?
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Old 01-19-2014, 03:33 AM   #220
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They only called it Saison. I think it is the tweaked recipe of their past Saison release. The ABV was 6 just like the old one, but I never had a chance to sample the past offering. http://beeradvocate.com/beer/profile/423/22321/ Also, they have a new IPA called Mid-Coast IPA in the tasting room too. Brilliantly bitter and hoppy.

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