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Old 09-20-2012, 06:56 PM   #101
jfrizzell
 
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Jun 2007
Iowa
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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?
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Old 09-21-2012, 04:28 AM   #102
dwarven_stout
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Apr 2009
Boise, ID
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Quote:
Originally Posted by jfrizzell View Post
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?
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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Old 10-11-2012, 02:45 AM   #103
matt81
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Oct 2009
Chandler, AZ, Arizona
Posts: 30


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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Old 11-01-2012, 05:20 AM   #104
highgravitybacon
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Sep 2012
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Quote:
Originally Posted by Silentbob View Post
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!
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.

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Old 11-08-2012, 07:29 PM   #105
Schumed
 
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Feb 2011
Kansas City, Mo
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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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Old 11-08-2012, 07:35 PM   #106
Schumed
 
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Feb 2011
Kansas City, Mo
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Quote:
Originally Posted by Schumed View Post
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
.26oz Amarillo dry hopped after 1 week fermentation
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Old 11-08-2012, 09:44 PM   #107
highgravitybacon
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Sep 2012
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Quote:
Originally Posted by Schumed

TARGET WATER PROFILE:
Profile Name: Kansas City, MO, USA
Ca2: 40
Mg2: 5
SO4: 174
Na: 58
Cl: 2
HCO3: 142
Water Notes
The chloride for KC municipal water is 22. That is the 2011 average. I spoke with their director of water quality testing.

 
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Old 11-09-2012, 12:03 AM   #108
Schumed
 
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Quote:
Originally Posted by highgravitybacon

The chloride for KC municipal water is 22. That is the 2011 average. I spoke with their director of water quality testing.
Oh yeah....anything else need to change?
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Old 11-23-2012, 11:41 PM   #109
highgravitybacon
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Sep 2012
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Quote:
Originally Posted by Schumed

Oh yeah....anything else need to change?
No, seems spot on.

 
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Old 11-24-2012, 07:49 PM   #110
BeerMoneyBrewing
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Jun 2012
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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.

 
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