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Old 09-21-2011, 05:11 PM   #21
BYOBKC
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May 2010
OP, KS
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As I recall, the bottling yeast strain is different from the fermentation yeast strain (entire boulevard line-up)


 
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Old 09-22-2011, 10:51 AM   #22
frailn
 
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Dec 2010
Overland Park, KS
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Quote:
Originally Posted by KCHops View Post
As I recall, the bottling yeast strain is different from the fermentation yeast strain (entire boulevard line-up)
That is what I understand as well. I have not had any luck identifying what yeast or yeast blend is used for Tank 7. But, I may ask around at the LHBS here in KC. Also, I will check with the local homebrew club and see if anyone there knows.

 
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Old 09-23-2011, 03:03 PM   #23
ozzy1038
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Jun 2011
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Quote:
Originally Posted by frailn View Post
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...
Mine looks nice and orange in the BB. I have it crashing right now. It will be in the keg on Monday (hopefully)! I used WY3724 yeast and never will again. It stalled like predicted and I had to add a little US05 starter to get it going again. I stopped it at 1.015.
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On Deck: Cream Ale and Blue Moon clone for MIL

Primary: Hopped Up Brown

Bottled: Litehaus Wheat, Orange APA, Rauchbier, Willy's Cream Stout

Kegged: Tank 7 Clone renamed "Le Ferme" (dryhopped cascade, sorachi), Caramel Amber Ale, Trout Bum APA, 3 Dogs APA


Gallons Brewed Since June: 53.5
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Old 09-25-2011, 10:34 AM   #24
frailn
 
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I'm still at a loss for how you can get that orange color with just two-row, wheat and corn. There has to be some sort of darker malt involved. But, I could be wrong. Just can't seem to get that color in my two attempts following the recipe.

I have had no luck finding the exact yeast used by Boulevard. But, I'm definitely going to switch from Wyeast 3711 to Wyeast 1762 on my next batch to see how that goes.

 
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Old 09-25-2011, 12:03 PM   #25
KKantyka
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Sep 2011
Somerville, MA
Posts: 12

If I were to scale this down to 3 gallon would I still use the same amount of hops or scale those down as well?

 
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Old 09-29-2011, 12:37 PM   #26
bjohnson29
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Jun 2011
STL, MO
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Question. Was going to brew this up over the weekend, so I plugged the numbers into TastyBrew and way overshot the target you posted...

OG - 1083
SRM - 8
IBU - 47

I used Magnum, Simcoe, Amarillo. I know I could back these down a bit, but am interested in your thoughts.

 
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Old 09-29-2011, 12:42 PM   #27
bjohnson29
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Jun 2011
STL, MO
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Also, after dry hopping, did you rack and bulk condition, bottle condition, keg condition, and for how long?

Thanks again.

 
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Old 09-29-2011, 01:02 PM   #28
kcpup
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Aug 2009
Missouri
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Quote:
Originally Posted by KKantyka
If I were to scale this down to 3 gallon would I still use the same amount of hops or scale those down as well?
KKantyka, you will want to scale hops down to the smaller batch size. Use a brewing software program to help you scale down amount of hops to achieve the specified IBUs. If you don't have software, it would be a good idea to get a program. There are free ones and paid ones. Homebrewtalk has a section of the forums for software. It helps in evaluating which would suit your brewery best.

Cheers

 
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Old 09-29-2011, 03:24 PM   #29
BYOBKC
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May 2010
OP, KS
Posts: 45
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Quote:
Originally Posted by bjohnson29 View Post
Question. Was going to brew this up over the weekend, so I plugged the numbers into TastyBrew and way overshot the target you posted...

OG - 1083
SRM - 8
IBU - 47

I used Magnum, Simcoe, Amarillo. I know I could back these down a bit, but am interested in your thoughts.
Calculate your IBU's based on the Alpha Acids of the specific batch of hops you have. Search for CALCULATING HOPS and I'm sure you will find your answers there.

I'm not familiar with TastyBrew, but I can vouch for BeerSmith. I also calculated using Rager Formula (their should be options to customize formula in your software)

 
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Old 10-22-2011, 07:17 PM   #30
matt81
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Oct 2009
Chandler, AZ, Arizona
Posts: 30


When I brewed my tank 7 I used maybe 3 oz of carafa II at the end of my mash to darken it up a bit. 10 gallon batch. Came out identical color.

I used wlp510 and saison II. Started both at 67 and ramped it up to 93.

 
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