Here's and email that I got from Boulevard.
Please forgive my delay in getting back to you. We brew fairly large batches of Tank 7 (as compared to a homebrew scale) so rather than providing an actual recipe, I'll share some malt percentages and hop information based on IBUs derived from each hop and at what time during the boil. Let me know if any of this doesn't make sense and I'd be happy to help some more.
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.
I hope you find this information useful. If you have any other questions feel free to contact me directly and I'd be happy to share any information I can. Happy brewing!
Great information to know. Also good to know, another member has stated that Boulevard informed him that they bottle T7 with champagne yeast so harvesting what's in the bottles will not get you that good yeast they use for fermenting.
GTG
Great information to know. Also good to know, another member has stated that Boulevard informed him that they bottle T7 with champagne yeast so harvesting what's in the bottles will not get you that good yeast they use for fermenting.
GTG
Just finished a 3.5gal biab tank 7 clone. Cooled & my carboy looks like this. Used a paint strainer bag during transfer. What have I got here? Any ideas? Thanks for any & all help.
Amarillo 9.6 IBUs in the whirlpool
This was posted a little while ago. This line doesn't make sense to me. How do you calculate that many IBU's from a whirlpool addition?
I think my next brew will be a 12 gallon batch of Tank 7. I will split this into two batches. I'll pitch a saison yeast in both (probably 3724) but for one batch, I am going to secondary with brett B in order to achieve something along the lines of Saison Brett.
Thoughts?
Yeah... Honestly I think they're kinda shiesty for doing that. They claim bottle conditioning is "the right way to carbonate beer". I think they're trying to protect proprietary yeast strains.
I already tried one clone of this. The flavor was similar, but not quite there yet. Color was too pale and my hop flavors were more bitter than floral... that being said... its still freaking delicious.
I Reformulated my grain bill and matched my hop additions to match Boulevards IBUs and times. I'm gonna try French Saison yeast this time and I'll probably dry it out with some champagne yeast.
Ill post a report in a month or so. Cheers!
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
Schumed said:TARGET WATER PROFILE:
Profile Name: Kansas City, MO, USA
Ca2: 40
Mg2: 5
SO4: 174
Na: 58
Cl: 2
HCO3: 142
Water Notes
highgravitybacon said:The chloride for KC municipal water is 22. That is the 2011 average. I spoke with their director of water quality testing.
Schumed said:Oh yeah....anything else need to change?
I'm drinking this right now. It was my first all grain. My efficiency was only around 55%, but it's still drinkable. I'm pleased with it. Transcribed the recipe from Beer Magazine a few months ago when I was in Afghanistan.
What yeast and what was your fermentation like temp wise? It's a fair feat to clone this.
Save a few bottles for the KCBM competition.
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