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Tank 7 Clone

257 calories 22.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 9.61 gallons
Post Boil Size: 6.61 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 83%
Calories: 257 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created: Tuesday October 20th 2020
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Belgian Tripel Barrel Aged

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OG: 1.093 FG: 1.017 ABV: 10.0% IBU: 38

1.078
1.014
8.5%
37.3
4.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Weyermann - Barke12 lb Barke 37 1.75 69.3%
3.31 lb American - White Wheat3.31 lb American - White Wheat 40 2.8 19.1%
2 lb Belgian Candi Sugar - Clear/Blond (0L)2 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 11.6%
17.31 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.14 oz Warrior0.14 oz Warrior Hops Pellet 14.7 First Wort 90 min 6.41 3.6%
0.57 oz Simcoe0.57 oz Simcoe Hops Pellet 13.3 Boil 60 min 20.08 14.8%
2.15 oz Amarillo2.15 oz Amarillo Hops Pellet 9.5 Boil 5 min 10.78 55.7%
1 oz Amarillo1 oz Amarillo Hops Pellet 9.5 Dry Hop 0 days 25.9%
3.86 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.90 g Gypsum Water Agt Mash 0 min.
1.40 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
7.20 ml Lactic acid Water Agt Mash 0 min.
0.50 oz Campden Tablets Water Agt Mash 0 min.
 
Yeast
Imperial Yeast - B48 Triple Double
Amount:
1.15 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 144 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Denver Feb 2019
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
66 10 26 100 50 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.25 gal -- 145 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.7 26.8  
Mash volume with grains 7.92 31.7  
Grain absorption losses -1.91 -7.7  
Remaining sparge water volume (equipment estimates 3.41 g | 13.6 qt) 4.91 19.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.7  
Pre boil volume (equipment estimates 8.11 g | 32.4 qt) 9.61 38.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.4  
Post boil Volume (equipment estimates 5.75 g | 23 qt) 6.61 26.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.61 g | 26.4 qt) 5.75 23  
Total: 11.61 46.4
Equipment Profile Used: System Default
 
Notes

https://byo.com/recipe/boulevard-brewing-co-s-tank-7-clone/

Mash the malts at 145 °F (63 °C) for 50 minutes, heat to 154 °F (68 °C) and hold for 25 minutes, then heat to 163 °F (73 °C) and hold for 15 minutes. Start recirculating wort. Raise the temperature to 168 °F (76 °C) for 15 minutes.

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  • Last Updated: 2020-10-27 16:15 UTC