#047_Tank 7 (1 ratings)

All Grain Recipe

Submitted By: BYOBKC (Shared)
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Brewer: J & Tay
Batch Size: 18.00 galStyle: Saison (25B)
Boil Size: 20.70 galStyle Guide: BJCP 2015
Color: 4.9 SRMEquipment: Dos Coconuts 20 Gallon
Bitterness: 35.4 IBUsBoil Time: 60 min
Est OG: 1.067 (16.4° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Two Stage
ABV: 7.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
33 lbs 12.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
8 lbs 4.00 oz Corn, Flaked (1.3 SRM) Grain 2
3 lbs Munich Malt (9.0 SRM) Grain 3
15.00 oz Wheat, Flaked (1.6 SRM) Grain 4
0.81 oz Columbus (Tomahawk) [12.8%] - Boil 60 min Hops 5
1.05 oz Simcoe [12.9%] - Boil 45 min Hops 6
0.75 items Whirlfloc Tablet (Boil 15 min) Misc 7
9.63 oz Amarillo Gold [8.2%] - Boil 5 min Hops 8
2.5 pkgs French Saison (Wyeast Labs #3711) Yeast 9
2.50 tsp Yeast Nutrient (Primary 3 days) Misc 10
3.00 oz Amarillo Gold [8.2%] - Dry Hop 4 days Hops 11

Ratings

new recipe to try

by BYOBKC

Per Danner 11/2017

Tank 7 Farmhouse Ale
Malt
Pale Malt – 97.4%
Malted Wheat – 2.6

Mash Schedule
63 C – 45 minutes
68 C - 20 min
73-C 25 min
Mash off at 78

We target a beginning of boil gravity of 12.7 Plato and reach 18.9 at the end of a 70 minute boil with 3 degrees Plato coming from an addition of liquid

Hops
Bravo – 12.1 IBU at 98 C
Bravo – 12.1 IBU 15 minutes after beginning of boil
Cascade – 6.3 IBU at end of boil
Amarillo – 8.3 IBU at end of boil

We cool the wort to 19C and let it rise to 21 C following pitching with our house Belgian yeast strain. We ferment at 21 until we reach 7 Plato at which point we temp up to 23 for the remainder of fermentation. Ending Plato is 2.2.

Dry Hopping
Amarillo - .09 kg/bbl
Calypso - .034 kg/bbl
Citra - .034 kg/bbl

Specs
ABV - 8.5
IBU - 38
EBC – 12

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