Tank Seven - Beer Recipe - Brewer's Friend

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Tank Seven

257 calories 23.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 70 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 75% (brew house)
Source: /u/oppositeofcatchhome
Calories: 257 calories (Per 12oz)
Carbs: 23.2 g (Per 12oz)
Created: Thursday December 21st 2017
1.078
1.015
8.3%
39.0
6.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.80 lb Belgian - Pale Ale10.8 lb Pale Ale 38 3.4 85%
5 oz Belgian - Wheat5 oz Wheat 38 1.8 2.5%
1.60 lb Corn Sugar - Dextrose1.6 lb Corn Sugar - Dextrose 46 0.5 12.6%
12.71 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.22 oz Bravo0.22 oz Bravo Hops Pellet 15.5 Boil 70 min 12.23 6.9%
0.23 oz Bravo0.23 oz Bravo Hops Pellet 15.5 Boil 55 min 12.11 7.2%
1.20 oz Cascade1.2 oz Cascade Hops Pellet 6.4 Boil 6 min 6.26 37.6%
1.30 oz Amarillo1.3 oz Amarillo Hops Pellet 7.9 Boil 6 min 8.37 40.8%
0.14 oz Amarillo0.14 oz Amarillo Hops Pellet 7.9 Dry Hop 7 days 4.4%
0.05 oz Citra0.05 oz Citra Hops Pellet 12.6 Dry Hop 7 days 1.6%
0.05 oz Calypso0.05 oz Calypso Hops Pellet 13 Dry Hop 7 days 1.6%
3.19 oz / $ 0.00
 
Yeast
Wyeast - Farmhouse Ale 3726
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Variable
Optimum Temp:
70 - 95 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 179 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 145 °F 45 min
Temperature -- 154 °F 20 min
Temperature -- 163 °F 25 min
Temperature -- 172 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.47 13.9  
Mash volume with grains 4.36 17.4  
Grain absorption losses -1.39 -5.6  
Remaining sparge water volume (equipment estimates 4.91 g | 19.6 qt) 4.55 18.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.12 0.5  
Pre boil volume (equipment estimates 6.86 g | 27.4 qt) 6.5 26  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.4  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.02 32.1
Equipment Profile Used: System Default
 
Notes

Beginning boil gravity should be ~1.063 with another .012 coming from the dextrose added mid boil for an OG of 1.079.

70 minute hop addition should be added as wort is heated to 208F (just prior to boiling).

Cool wort to 66F and pitch yeast then allow to rise to 70F until gravity reaches 1.028, then ramp up to 73F.

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  • Public: Yup, Shared
  • Last Updated: 2017-12-21 19:41 UTC