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Old 07-01-2011, 12:12 PM   #11
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Old 07-02-2011, 03:39 AM   #12
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Well, I really like this beer and I'm going to try to clone it using the dreggs from a bottle as a starter. I'm still planning on getting the wlp670 and maybe use that as well in a future batch.
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Old 07-23-2011, 03:05 AM   #13
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I have Wyeast French Saison yeast and a tube of B. Clausenii. Needless to say, I'm going to give Saison Brett a try.
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Old 08-02-2011, 08:14 PM   #14
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Been scouring sites for a good Tank 7 clone, and this one sounds pretty promising. Any advice on converting to a mini-mash? Not set up for AG, yet.
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Old 08-09-2011, 10:09 PM   #15
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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

HOPS
37 ibu
magnum
(I went with 0.94 oz Magnum [16.00 %] - Boil 60.0 min 38.7 IBUs, they were a year old)

FERMENTATION
temp: 70

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

YEAST
Belgian Yeast (recommended abbey & trappist)


I'm sure I could have done better with notes before I started drinking but here's what I got from Steven Pauwels and he said that he was willing to share a recipe whenever it was requested.

I was informed that the pale malt is US variety by one of the other brewers at a later date.
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Old 08-09-2011, 10:21 PM   #16
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Quote:
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

HOPS
37 ibu
magnum
(I went with 0.94 oz Magnum [16.00 %] - Boil 60.0 min 38.7 IBUs, they were a year old)

FERMENTATION
temp: 70

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

YEAST
Belgian Yeast (recommended abbey & trappist)


I'm sure I could have done better with notes before I started drinking but here's what I got from Steven Pauwels and he said that he was willing to share a recipe whenever it was requested.

I was informed that the pale malt is US variety by one of the other brewers at a later date.
thanks for posting! That's damn helpful.
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Old 08-09-2011, 10:29 PM   #17
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I went with the Wyeast AbbeyII b/c that's what the LHS had on hand. A bit high in the banana esters and could have been drier. My grain bill wasn't perfect either though but sometimes you just have to use what you can get. I really think their proprietary yeast is a blend of a trappist and abbey from the way he was deciding on the yeast he wanted to recommend. It was close but not dead on. I'll definately attempt again at a later date.

side note, I recommend drinking this with a nice triple cream brie. I like Chimay or Seal Bay personally (and the Saison Brett with one of these cheeses is even better!) It's an amazing melting horse blanket in my mouth!

Last edited by BYOBKC; 08-09-2011 at 10:32 PM. Reason: typo
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Old 08-22-2011, 10:38 PM   #18
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Joshaw50 What was your mash schedule for this?
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Old 09-15-2011, 04:11 PM   #19
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I recently brewed this recipe, and it's great! The only thing I want to change is the color.

Yesterday SWM...er...WIFE, brought me home a bottle of Tank 7. Looking at this recent glass of Tank 7, it has an orange color to it. But my two batches are coming out more yellow. I'm thinking there must be some additional darker malt used by Boulevard to get that orange color.

Not sure what grain I would add or how much to get to that color...
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Old 09-21-2011, 03:04 PM   #20
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Bought the ingredients for this clone. I did buy the Belgian/Saison yeast from White Labs. Has anybody had luck harvesting yeast from the bottle (750ML or 12oz)? I am going with a 10 gallon batch and would like to use both yeast just for comparison.
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