Saison Boulevard Smokestack Series Tank 7 Farmhouse Ale Clone - Page 10 - Home Brew Forums
Register Now For Free!

Home Brew Forums > HomeBrewTalk.com Recipe Database > Homebrew Ale Recipes > Saison Boulevard Smokestack Series Tank 7 Farmhouse Ale Clone

Reply
 
Thread Tools
Old 07-30-2012, 12:09 PM   #91
GTG
Farm Out!
Recipes 
 
Apr 2010
Peoria, AZ - Originally from Rocket City USA, AZ
Posts: 394
Liked 9 Times on 8 Posts


I talked with Stephen Pauwells (Boulevard Brewmaster) at a Brewmaster's Lunch last year. He told me that they use the same yeast in all of their Belgian type beers. Differences being temperatures, pitch rates, etc.

 
Reply With Quote
Old 09-07-2012, 11:19 PM   #92
rawlus
Recipes 
 
Mar 2010
milford, ma
Posts: 486
Liked 54 Times on 37 Posts


GTG - same yeasts for primary or same yeasts for bottle conditioning? i have a good starter of T7 dregs but if it is indeed ec1118 or some other champagne type i'll have to go get something more appropriate.

 
Reply With Quote
Old 09-08-2012, 12:31 AM   #93
GTG
Farm Out!
Recipes 
 
Apr 2010
Peoria, AZ - Originally from Rocket City USA, AZ
Posts: 394
Liked 9 Times on 8 Posts


Same yeast in primary. T7 is supposed to be filtered and then re-dosed with champagne yeast for bottling.

GTG

 
Reply With Quote
Old 09-08-2012, 12:34 AM   #94
matt81
Recipes 
 
Oct 2009
Chandler, AZ, Arizona
Posts: 30


I would Pitch the White Labs Belgian Blend (WLP575) at 64 and slowly raise to low 70's. I keep my starters small, just enough to wake up the yeast. I've had great success with my clone attempts of Tank 7.

 
Reply With Quote
Old 09-10-2012, 02:16 PM   #95
brewhappy
 
brewhappy's Avatar
Recipes 
 
Aug 2010
Fremont, Nebraska
Posts: 93
Liked 4 Times on 4 Posts


Quote:
Originally Posted by cacique View Post
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.
You have a bunch of protein flocs there. The high wheat content in the beer will produce more protein than in an all malt beer. Ideally you would leave this in the kettle when you chill it should fall out of suspension fairly quickly when the flocs are that large. Just give it a little extra time. You can also transfer to the fermenter and let it settle for a few hours and then transfer to another fermenter.
__________________
Up Next: Elderflower Ale, Sauvin Saison
Secondary: Cider, Pale Ale, Petite Saison
On Tap: Summer Ale, Petite Tripel, Rye Saison on Brett B, Calypso IPA, Brett Primary Wheat Ale, Sour Wheat Ale, Berliner Wiesse, Belgian Barleywine on Bourbon French Oak, Brett Triple

 
Reply With Quote
Old 09-13-2012, 07:21 AM   #96
buzzman003
Recipes 
 
Aug 2012
New Mexico, New Mexico
Posts: 47


So the grains that are listed as percentages, what is the total weight to start with? Their isn't a standard weight of grain for beers so how do I use this information to start my all grain beer? I want to brew 7.5 gallons or so. What ever will fit in my 10 gallon coolers.

 
Reply With Quote
Old 09-13-2012, 07:08 PM   #97
mcl
HBT_SUPPORTER.png
Recipes 
 
Feb 2011
hays, ks
Posts: 196
Liked 4 Times on 4 Posts


Quote:
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?

 
Reply With Quote
Old 09-18-2012, 03:05 PM   #98
jfrizzell
 
jfrizzell's Avatar
Recipes 
 
Jun 2007
Iowa
Posts: 686
Liked 12 Times on 10 Posts


Quote:
Originally Posted by mcl View Post
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'm building a recipe now based on the information provided and was thinking of putting the whirlpool adding in as a 5 minute boil in BeerSmith. For my 6 gallon recipe, 53 grams of Amarillo (8.5% AA) gave me 9.6 IBU.
__________________
Primary: Pliney the Elder Clone
Kegged: Tank 7 / Saison Brett

http://untappd.com/abbayeduchatnoir

 
Reply With Quote
Old 09-18-2012, 06:14 PM   #99
mcl
HBT_SUPPORTER.png
Recipes 
 
Feb 2011
hays, ks
Posts: 196
Liked 4 Times on 4 Posts


Thanks for the reply. I guess I need to read up on how many IBU's are gained from whirlpool additions. I was under the impression it was negligible.

 
Reply With Quote
Old 09-18-2012, 06:26 PM   #100
jfrizzell
 
jfrizzell's Avatar
Recipes 
 
Jun 2007
Iowa
Posts: 686
Liked 12 Times on 10 Posts


I think it really depends on the temperature during whirlpool. Commercial brewers whirlpool at Hugh temperatures for an extended period of time (sometimes 30-60 minutes) before chilling. If you assume that the wort temperature stays above 200 for a period of time, you're going to get some extraction. The difference in IBUs between a 1 minute boil and a 5 minute boil is pretty small. I believe once the the temp drops below 200, you're not adding IBUs, thus my back of the napkin justification for using a 5 minute boil to estimate the whirlpool IBUs.
__________________
Primary: Pliney the Elder Clone
Kegged: Tank 7 / Saison Brett

http://untappd.com/abbayeduchatnoir

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
WTT for Boulevard Smokestack 12oz bottles Floored For Sale 0 07-05-2015 11:35 PM
Boulevard Smokestack Sixth Glass/Bourbon Barrel Quad xeerohour Recipes/Ingredients 45 12-11-2014 09:01 PM
Boulevard Smokestack Series WeimBrew All Grain & Partial Mash Brewing 7 02-12-2012 09:53 PM
Bottling with Boulevard Brewing Smokestack Bottles Chuckus95 Bottling/Kegging 3 04-28-2010 04:06 PM
Smokestack Series Boulevard Gambrinus General Beer Discussion 8 10-22-2008 10:11 PM


Forum Jump