ndak
Member
What is the reason for not using a yeast starter in this recipe? Thanks
What is the reason for not using a yeast starter in this recipe? Thanks
I was thinking of making a 6 gallon batch of this and splitting it into 2 3 gallon batches. I would pitch Belle Saison yeast into one fermenter to get something quite similar to Tank 7.
Anyone have thoughts on options for the 3 gallons? A blonde ale? A Belgian Golden Strong? Would the hops make this too fruity to do a Kolsch with?
Not sure I'm understanding the hop schedule. Can you clarify?
OK. Time to pitch in here:
Brewed the bad boy mid June, using the recipe given below. This recipe was derived from a few sources, but primarily from the Boulevard email posted somewhere in this thread.
This came out really close to Tank-7, although a little "hotter" since it finished at 9.1% ABV. Final gravity at 1.003. Should have stopped it at 1.006-1.008. I'll explain below.
5.5 gal batch. 70% overall efficiency.
12 lbs Belgian 2-Row (78%)
3 lbs Flaked Corn (20%)
6 oz White Wheat (3%)
2.3 AAU Magnum - 70 mins (.18 oz of 12.6%)
2.7 AAU Simcoe - 5 mins (.21 oz of 13%)
25.5 AAU Amarillo - 5 mins (3 oz of 8.5%)
25.5 AAU Amarillo - Whirlpool (3oz of 8.5%)
5.25 AAU Amarillo - Dry Hop 3 days (.5 oz of 8.5%)
Wyeast 3724 - Belgian Saison
Wyeast 3711 - French Saison
Mash
145 - 50 mins
155 - 25 mins
163 - 15 mins
168 - mashout 10 mins
Fermentation
- 1.5L starter of 3724 for 4 days at 70*. Dropped from OG=1.072 to 1.042.
- Added 1.5L starter of 3711 to primary
- Fermented 14 more days at 72-74*. Gravity dropped to 1.003 (!). Was still fermenting steadily when I cold-crashed it and fined it to stop fermentation. Racked to the keg and dry-hopped at room temp.
Note that I fermented very much on the cool side, because I wanted NO bubblegum flavor. As expected, the 3724 stalled out (or at least slowed way down) pretty quickly. I didn't really want to wait a month, or jack up the temp, so I added the 3711. As noted elsewhere, 3711 is an ungodly terror, and just tore through the proto-beer.
After a week or so of lagering in the keg, this was already drinking really well, if still a little green - but it definitely improves with some age. After a few more weeks, it was going fast, so I beer-gunned a couple of six packs, and have continued to sample it every couple of weeks since. I can definitely say that at 2-3 months, this was really close to Tank 7, and it continues to age wonderfully.
I've seen some recipes with a lot less late-boil Amarillo. I think this is a mistake. This beer really needs to lean heavily on the flavor/aroma of the Amarillo, so don't hold back here. I know the mash schedule is complex. I don't really know how much difference the 3-step mash makes, but I think it helps to do the long mash at 145* and then one in the high 150's. This helps to keep it super dry and tart, again reinforcing that Amarillo grapefruit bite.
The only thing I would change is to increase the dry hop to an ounce of Amarillo. Also, stop the fermentation a little sooner - closer to 1.010 than 1.001. Mine was a tad too dry.
This is a dangerously refreshing brew. I had it ready for the dog days of summer. You don't realize how much kick there is until you try to stand up after a pint or two.
Will try to post a picture later.
Boston Strong!
I'm brewing a version of this recipe this weekend and using WY3787, since it was recommended by BLVD. In order to get the Tank 7 farmhouse funk from this yeast, I'm thinking about pitching at a lower rate and fermenting warm, around 80 deg F. Is this a good approach? Am I on the right track? Any suggestions? What rates/temps have others tried with this yeast and how did they turn out?
To be honest I don't think Tank 7 is all that funky ...just ferment normal ...and concentrate on the aggressive Amarillo hopping
To be honest I don't think Tank 7 is all that funky ...just ferment normal ...and concentrate on the aggressive Amarillo hopping
Here's one more for 'ya:
67% 2-row
20% Flake corn
10% Pale wheat malt
3% Flaked wheat
PC-3726 Farmhouse Ale yeast
It was a beautiful beer. Need to make another batch.
'da Kid
Thanks for your reply, formulating the final recipe now.
Looks like another endorsement for the 70/20/10 composition with some flaked wheat added for haziness and a hint of raw wheat flavor. That would be a nice touch.
The hop schedules posted are all over the place too.
Going by the brewery's guidelines that were posted here, getting the IBUs they specify it comes up with a huge Amarillo addition at 5'. And another big one in the whirlpool.
The recipe as formulated by @Schumed and his side by side taste test seem to have the most merit, and corresponds closely to what BS calculated for me.
Based on a 75 minute boil:
Magnum (12.5 %AA) 4.9 gr - 6.4 IBU FWH
Simcoe (12.7 %AA) 5.6 gr - 7.1 IBU 60'
Amarillo (8.7 %AA) 80.5 gr - 14.0 IBU 5'
Amarillo (8.7 %AA) 55.0 gr - 9.6 IBU 0' - Whirlpool 190°F 30' (IBUs calculated as a 5' addition)
What hop schedule did you use?
Oh, forgot to mention, the yeast will be ECY Saison Brasserie Blend (ECY08).
I'll probably brew a Brett version right after this.
A recent experience has taught me that the bottle dregs in Saison Brett are quite vibrant and viable.
Didn't even grow them up.
Pour dregs in 5 gallons of Saison. Boom.
A recent experience has taught me that the bottle dregs in Saison Brett are quite vibrant and viable.
Didn't even grow them up.
Pour dregs in 5 gallons of Saison. Boom.
Confirmed
Thx for the info. I think they meant to say the French saison yeast strain (3711?). Trappist yeast doesn't sound right to me.
Hops
Magnum - 6 IBU at 98 C
Simcoe - 5 IBU at 15
After beginning of boil Amarillo - 15.7 IBU at 5
Before end of boil Amarillo - 10.7 IBU in the whirlpool
Thx for the info. I think they meant to say the French saison yeast strain (3711?). Trappist yeast doesn't sound right to me.
Just a thought although I am probably wrong here...two people got this same explanation from Boulevard so maybe it is right.
Could it possibly be that Magnum is added at 98C as the wort is being brought to a 70 minute boil, so before it is boiling then left in for the 70 minute boil? Then Amarillo at start of boil and the Simcoe at 15 minutes left in the 70 minute boil?
Their Head Brewer has always said if you want to make a good saison don't use a saison yeast
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