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Boulevard Brewing Co. Tank 7

Boulevard Brewing in Kansas City, Mo. named Tank 7 after the fermentation tank where yeast brings this exemplary saison to life. Tank 7 is said to be one of the best American examples of this classic Belgian farmhouse style.

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Boulevard Brewing Co. Tank 7 | Saison

Ingredients

  • For 5.5 gallons (20,8 L)
    • 6.25 lb (2.83 kg) Extra pale malt extract syrup
    • 3 lb (1.36 kg) Pale 6-row malt
    • 2.81 lb (1.27 kg) Flaked corn
    • 6 oz (170 g) White wheat malt
    • 1 lb (450 g) Corn sugar (in primary)
    • 0.24 oz (6.8 g) Magnum hops, 10% a.a. (60 min)
    • 0.2 oz (5.7 g) Simcoe hops, 13% a.a. (55 min)
    • 3 oz (85 g) Amarillo hops, 8.5% a.a. (5 min)
    • 2.25 oz (64 g) Amarillo hops, 8.5% a.a. (whirlpool)
    • 0.5 oz (14 g) Amarillo hops, 8.5% a.a. (dry hop 3 days)
    • White Labs WLP670 American Farmhouse Blend ale yeast or Wyeast 3724 Belgian Saison (2 L starter)
    • 1 cup Corn sugar to prime (if bottling)

    Specifications

    • Original Gravity: 1.071 (17.3 P)
    • Final Gravity: 1.009 (2.3 P)
    • ABV: 8.5%
    • IBU: 37
    • SRM: 4
    • Boil Time: 70 minutes
    • Efficiency: 75%

    Directions

    Note: the gravity (1.071) is the measurement prior to adding sugar to primary.

    Mash 6-row, flaked corn and malted wheat at 150° F (66° C) for 45 minutes. Rinse grains and dissolve extract completely. Boil for 70 minutes. Cool to 67° F (19° C) and pitch starter (Boulevard uses a proprietary house Belgian yeast; the suggested strains are purportedly closest in character). Ferment at 70° F (21° C) until high krausen.

    One day later, boil 1 lb corn sugar (or 1.5 lb if kegging) with enough water to dissolve, then cool and add to primary. Ferment until terminal gravity of 1.009 is reached. Rack on to dry hops and hold 3 days. If bottling, prime with 1 cup (207 g) of corn sugar at packaging for approximately 3.3 volumes of CO2. If kegging, carbonate to 3.3 volumes.

     

    All-Grain Version

    Substitute 11 lb (5 kg) domestic pale 2-row malt for 6-row and malt extract. Mash 2-row, corn, and wheat at 146° F (63° C) for 50 minutes. Raise to 155° F (68° C) and hold for 15 minutes. Mash out at 168° F (75° C). Collect wort and proceed as above. 

     
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