Saison Boulevard Smokestack Series Tank 7 Farmhouse Ale Clone

PintoBean · Apr 18, 2012

Mbay said:
Thanks for both of your help. Now this may sound like a dumb? What do you mean by mashed? I have done extract + grain and steeped the grains but never "mashed".

If you use the 0.66 lbs flaked wheat and 0.66 lbs flaked maize, you'll need to add ~1.33 lbs of base malt (2-row, pale, etc) to have enough enzymes to convert the starches in the flaked grains. Mash it all around 150°F for this beer for 45-60 min.

PintoBean · Apr 18, 2012

JSGT09 said:
Anyone have any updates for the recipe posted in the first post in this thread? I'm thinking about giving it a shot but would like to know how it turned out.

The recipe I posted at the bottom of the 4th page of this thread (below, but modified to reflect how I ended up brewing it) won first in my clubs competition for the Chicago Lagunitas challenge, but was later disqualified because the rules said it had to use American yeast. Anyway, mine is different than the one in the original post. I used double the Simcoe, and dry hopped with Amarillo and Sorachi Ace.

64% Pale (I used Maris Otter), 28% Wheat, 4% Flaked Maize, 4% Flaked Wheat. Bittered with 19 IBU's of Magnum @ 60 min, 24 IBU's of Simcoe @ 20 min, and 6 IBU's of Amarillo @ 5 min. Pitched a starter of WLP670. OG was 1.074. Dry hopped with 1oz Amarillo and 1oz Sorachi Ace for 7 days. FG was 1.011 at bottling.

JSGT09 · Apr 18, 2012

Thanks for the update on your modified recipe, looks like you used slightly more hops than the original post but otherwise very similar. Sounds like it must have been a good one if you won first place, regardless of your disqualification! Were you happy with it?

PintoBean · Apr 19, 2012

JSGT09 said:
Thanks for the update on your modified recipe, looks like you used slightly more hops than the original post but otherwise very similar. Sounds like it must have been a good one if you won first place, regardless of your disqualification! Were you happy with it?

Definitely, one of my favorites brewed to date. It's really drinkable, almost too drinkable for 8.2%. Would go down way too easy on a hot summer day. The Sorachi Ace dry hops added this great lemony, citrusy flavor and aroma that wasn't present before I added them.

captained · Apr 19, 2012

so in lieu of trying to get more complicated, i went with the ahs new belgium saison recipe and added 1 lb of clear candi with 5 minutes left on the boil to boost the abv but not darken the beer. i put it through the primary, the secondary, cold crashed it for 3 days in the low 40*s and kegged it with 12 oz of "simply grapefruit" juice. it is outstanding.

PintoBean · Apr 20, 2012

captained said:
so in lieu of trying to get more complicated, i went with the ahs new belgium saison recipe and added 1 lb of clear candi with 5 minutes left on the boil to boost the abv but not darken the beer. i put it through the primary, the secondary, cold crashed it for 3 days in the low 40*s and kegged it with 12 oz of "simply grapefruit" juice. it is outstanding.

Interesting, did you use the grapefruit juice to prime it, or for flavor and then force carb?

WeimBrew · Apr 20, 2012

Farmhouse ale

Style: Saison
Type: All Grain Calories: 277
Rating: 0.0 Efficiency: 77 %
IBU's: 32.86 Boil Size: 5.88 Gal
Color: 6.8 SRM Batch Size: 5.30 Gal
Boil Time: 60 minutes
Estimated Actual
Brew Date: - 02/25/2012
OG: 1.085 1.078
FG: 1.019 1.010
ABV: 8.65 % 8.91 %
Serve Date: 04/11/2012 / /

Fermentation Steps
Name Days / Temp Estimated Actual
Primary 14 days @ 67.0°F 02/25/2012 02/25/2012
Primary 14 days @ 67.0°F 03/10/2012 02/25/2012
Secondary 14 days @ 78.0°F 03/10/2012 03/10/2012
Bottle/Keg 14 days @ 74.0°F 03/24/2012 03/28/2012

Grains & Adjuncts
Amount Percentage Name Time Gravity
10.50 lbs 63.64 % Briess 2-Row Pale Ale Malt 60 mins 1.037
5.00 lbs 30.30 % Wheat Malt, Bel 60 mins 1.037
1.00 lbs 6.06 % Corn, Flaked 60 mins 1.037

Hops
Amount IBU's Name Time AA %
0.33 ozs 16.85 Magnum 60 mins 20.50
0.57 ozs 10.49 Simcoe 20 mins 12.20
0.55 ozs 5.51 Centennial 15 mins 8.10
1.00 ozs Amarillo Gold 14 days 8.50

Yeasts
Amount Name Laboratory / ID
1.0 pkg Belgian Saison Wyeast Labs 3724

Additions
(none)

Mash Profile
Medium Body Infusion In 60 min @ 154.0°F
Add 20.62 qt ( 1.25 qt/lb ) water @ 166.0°F

Carbonation
Amount Type Beer Temp CO2 Vols
3.95 oz Corn Sugar - Bottle Carbonation 72.0°F 2.20

Notes

www.iBrewMaster.com Version: 1.471

Sent from my iPad

Popped the top on my first bottle last night. Very good. It finished a bit more bitter than I was expecting but is very drinkable. This one isn't going to last very long.

double_d_tx · Apr 21, 2012

PintoBean said:
The recipe I posted at the bottom of the 4th page of this thread (below, but modified to reflect how I ended up brewing it) won first in my clubs competition for the Chicago Lagunitas challenge, but was later disqualified because the rules said it had to use American yeast. Anyway, mine is different than the one in the original post. I used double the Simcoe, and dry hopped with Amarillo and Sorachi Ace.

64% Pale (I used Maris Otter), 28% Wheat, 4% Flaked Maize, 4% Flaked Wheat. Bittered with 19 IBU's of Magnum @ 60 min, 24 IBU's of Simcoe @ 20 min, and 6 IBU's of Amarillo @ 5 min. Pitched a starter of WLP670. OG was 1.074. Dry hopped with 1oz Amarillo and 1oz Sorachi Ace for 7 days. FG was 1.011 at bottling.

I just put something very similar in primary, the 670 is my first adventure with Brett, and I'm probably not going to wait 3 months to bottle this sucker, I imagine I'll bottle in 4-6 weeks like you did PintoBean.

Question though, if you do what you did.. bottle something with active Brett at 1.011 .. are you asking for bottle bombs if that stuff sits for more than a couple of weeks? Should I cut down on the corn sugar and aim for 1.5 volumes at bottling if my FG is still 1.005-1.010? Just not sure how best to handle the yeast combo.

PintoBean · Apr 22, 2012

double_d_tx said:
I just put something very similar in primary, the 670 is my first adventure with Brett, and I'm probably not going to wait 3 months to bottle this sucker, I imagine I'll bottle in 4-6 weeks like you did PintoBean.

Question though, if you do what you did.. bottle something with active Brett at 1.011 .. are you asking for bottle bombs if that stuff sits for more than a couple of weeks? Should I cut down on the corn sugar and aim for 1.5 volumes at bottling if my FG is still 1.005-1.010? Just not sure how best to handle the yeast combo.

Yeah, I would, unless you can chill them all down after they've properly carbed. I only bottled a gallon of mine and kegged the other five. The bottles were gone quick enough that I didn't have to worry about bombs.

captained · Apr 24, 2012

PintoBean said:
Interesting, did you use the grapefruit juice to prime it, or for flavor and then force carb?

just for flavor then force carbed, but only at about 20 psi for a day before turning it back to 7 psi where i serve it. it did dawn on me that it may create a bit of natural carbonation as well.

PintoBean · Apr 25, 2012

captained said:
just for flavor then force carbed, but only at about 20 psi for a day before turning it back to 7 psi where i serve it. it did dawn on me that it may create a bit of natural carbonation as well.

Cool. As long as you have it chilled, you shouldn't ferment out the grapefruit juice.

spenghali · Apr 28, 2012

Any updates on the final product? What's everyone been doing for a mash temp, 148? I'm curious about the different results from the different base malts/yeasts everyone is using.

PintoBean · Apr 30, 2012

spenghali said:
Any updates on the final product? What's everyone been doing for a mash temp, 148? I'm curious about the different results from the different base malts/yeasts everyone is using.

I posted my results a page back. And yeah, keep the mash in the 148-150 range, otherwise it won't dry out enough.

ZooKeeper · Apr 30, 2012

I plan on using WY1762 (Belgian Abbey II)

PintoBean · Apr 30, 2012

ZooKeeper said:
I plan on using WY1762 (Belgian Abbey II)

I'm sure it will be a good beer regardless of the yeast you choose, but if you're going for a Saison, that yeast will leave you quite a bit sweet in comparison to 3711 or WLP670.

kcpup · May 1, 2012

PintoBean said:
I'm sure it will be a good beer regardless of the yeast you choose, but if you're going for a Saison, that yeast will leave you quite a bit sweet in comparison to 3711 or WLP670.

You could also use WLP565,566,or 568. All are Saison yeasts.

Mbay · May 7, 2012

EXTRACT GUYS: Going to the supply store today to get the ingredients for an extract version. I will post later, wish me luck!

Mbay · May 10, 2012

After much research and converting and then adapting to what was in stock at the brew store I have finally brewed a EXRACT Tank 7 Clone. Hope it comes out!
Farmhouse ale

Style: Saison
Type: Extract
Boil Size: 5 Gal
Batch Size: 5 Gal
Boil Time: 60 minutes
Estimated Actual
Brew Date: - 05/10/2012
OG: 1.084 70deg.
FG:?
ABV: ? %
Serve Date: ?/?/2012

Fermentation Steps
Name Days / Temp Estimated Actual
Primary 14 days @ 74.0°F 05/10/2012 05/24/2012
Secondary 14 days @ ?°F 05/24/2012 06/07/2012
Secondary DRY HOP 5 days @ ?°F 06/07/2012 06/12/2012
Bottle/Keg 14 days @ ?°F 06/12/2012 06/17/2012

Grains & Adjuncts
Amount Percentage Name Time Gravity
0.66 lbs Wheat Flake steeped in 2gals H20 30min. Add 1 gal H20
6.00 lbs 63.64 % Briess DME Golden Light 60 mins 1.037
3.00 lbs 30.30 % Briess DME Bavarian Wheat 60 mins 1.037

Hops
Amount IBU's Name Time AA %
0.35 ozs (10g) Magnum 60 mins
0.50 ozs (14g) Nugget 20 mins
0.50 ozs (14g) Centennial 15 mins
1.00 ozs Amarillo 5 days

Yeasts
Amount Name Laboratory / ID
2.0 pkg French Saison Wyeast Labs 3711

Additions
(none)

Comments: After racking to the carboy the color was a darker, more caramel colored than expected. We’ll see how it clears up!

Silentbob · May 29, 2012

Saison

Style: Saison OG: 1.080
Type: All Grain FG: 1.018
Rating: 0.0 ABV: 8.12 %
Calories: 260 IBU's: 43.03
Efficiency: 75 % Boil Size: 7.49 Gal
Color:*** 5.1 SRM** Batch Size: 5.25 Gal
Boil Time: 60 minutes
*
Fermentation Steps
Name Days / Temp
Primary 10 days @ 80.0°F
Secondary 14 days @ 72.0°F
Bottle/Keg 2 days @ 74.0°F
*
Grains & Adjuncts
Amount Percentage Name Time Gravity
3.40 lbs 20.00 % Corn, Flaked 60 mins 1.037
11.90 lbs 70.00 % Pale Malt (2 Row) US 60 mins 1.036
1.70 lbs 10.00 % Wheat Malt, Bel 60 mins 1.037
*
Hops
Amount IBU's Name Time AA %
0.70 ozs 29.01 Magnum 60 mins 14.00
0.55 ozs 12.82 Simcoe 20 mins 13.00
0.25 ozs 1.20 Simcoe 3 mins 13.00
1.00 ozs Amarillo Gold 5 days 8.50
*
Yeasts
Amount Name Laboratory / ID
1.0 pkg Belgian Saison Wyeast Labs 3724
*

There's mine. 10 days in and she's still blowing bubbles.. I mashed at 152. Probably should have mashed lower, but oh well.

Joshaw50 · Jun 23, 2012

Hi, I wrote the original post for the recipe but haven't had time to try it again to make the final modifications after the first tasting. Glad to hear everyone is giving it a try. I haven't been on this website for a long time but happy to hear that it has turned out well for most people. Mine was close but not exact so I may try this one again this year with some suggestions from other posts. I did my original recipe from scratch so I knew it would be very tough to get an identical finish. But looks like some of you have done the leg work to get it even closer. Appreciate the help and I may just have to give it a 2nd. try with the addition of the hop suggestions. At 12 bucks a 4 pack, I can't afford to buy the original all the time

I've moved onto new clones.
Did a split 15.5 gallon batch of cloned St. Arnold's Lawnmower and St. Arnold's Weedwacker. We'll see in a couple weeks how it turns out.
Just finished off the orange kolsch, spotted cow clone, and blue moon clone kegs. Time to move onto a new challenge!

cacique · Jul 17, 2012

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.

Coff · Jul 17, 2012

Looks like hop, break material and other trub from the kettle. I dont know if you do the biab method often but this is pretty much how all of mine look.

cacique · Jul 17, 2012

Thanks for the reply. I've only done a few biab & usually in a bucket where I wouldn't see this stuff. I'm assuming it will settle out & leave more than a gallon of beer? I thought straining it took care of this?

BYOBKC · Jul 17, 2012

I've had some come out like that as well. Looks like wort to me. You can always transfer it off from the yeast to another carboy when it comes time to dry-hop it.

Coff · Jul 17, 2012

It'll become more compacted as the yeast flocs out, some of it might be grain particles that had made its way through the bag. Its nothing to worry about and is pretty normal with that process. Im not strictly a biab brewer so dont consider me the authority but Ive done enough to notice the same thing youre getting here.

Silentbob · Jul 26, 2012

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!

GTG · Jul 26, 2012

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

Silentbob said:
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!

ras07 · Jul 27, 2012

GTG said:
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

Yep - I emailed them and they confirmed that they bottle condition with a different yeast.

matt81 · Jul 28, 2012

Tried another clone of this last weekend. Pitched mine with wlp575 at 68 then raised to room temperature. So far it taste very close, but we will see.

Silentbob · Jul 30, 2012

GTG said:
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

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!

Saison Boulevard Smokestack Series Tank 7 Farmhouse Ale Clone

Help Support Homebrew Talk:

Hailstorm Brewing Co

Hailstorm Brewing Co

Well-Known Member

Hailstorm Brewing Co

Member

Hailstorm Brewing Co

Well-Known Member

New Member

Hailstorm Brewing Co

Member

Hailstorm Brewing Co

Well-Known Member

Hailstorm Brewing Co

Well-Known Member

Hailstorm Brewing Co

Supporting Member

Active Member

Active Member

Member

Well-Known Member

Member

Well-Known Member

Member

Well-Known Member

Well-Known Member

Member

Farm Out!

Member

Active Member

Member

Similar threads