Tank 7 klone - Beer Recipe - Brewer's Friend

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Tank 7 klone

197 calories 19.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 70 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 13 liters
Post Boil Size: 10 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 197 calories (Per 330ml)
Carbs: 19.7 g (Per 330ml)
Created: Saturday August 10th 2019
1.064
1.015
6.3%
56.7
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.10 kg American - Pale 2-Row2.1 kg Pale 2-Row 37 1.8 77.8%
0.50 kg Flaked Corn0.5 kg Flaked Corn 40 0.5 18.5%
0.10 kg Belgian - Wheat0.1 kg Wheat 38 1.8 3.7%
2.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g Magnum6 g Magnum Hops Pellet 15 Boil 70 min 20.89 7.5%
10 g Simcoe10 g Simcoe Hops Pellet 12.7 Boil 55 min 27.91 12.5%
18 g Amarillo18 g Amarillo Hops Pellet 8.6 Boil 5 min 6.93 22.5%
11 g Amarillo11 g Amarillo Hops Pellet 8.6 Boil 1 min 0.92 13.8%
35 g Amarillo35 g Amarillo Hops Pellet 8.6 Dry Hop 7 days 43.8%
80 g / $ 0.00
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
18 - 26 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 55 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 8.4
Mash volume with grains 10.2
Grain absorption losses -2.7
Remaining sparge water volume (equipment estimates 12.1 L) 8.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 16.9 L) 13
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 10
Going into fermentor 10
Total: 16.6  
Equipment Profile Used: System Default
 
Notes

Mash in:
63 and rest for 50 minutes.
68 - 25 min
73- 15 min
Mash off at 78

We cool the wort to 19 C, pitch with a high gravity Trappist strain (I suggest Wyeast 3787) and let it rise to 21 C. We ferment at 21 until we reach 1028 at which point we temp up to 23 for the remainder of fermentation. Ending FG is 1009.

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  • Last Updated: 2019-08-10 07:53 UTC