Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

A big surge of fruity aromatics and grapefruit – hoppy notes, the flavor of this complex, straw – colored ale tapers off to a peppery, dry finish.

Heat 4.0 gallons of water to 165°F (74°C). Mash in crushed grains to reach and stabilize at 152°F (67°C). Stir well to avoid dough balls.

Mash-in

Hold mash at 152°F (67°C) for 60 minutes to achieve a balanced, moderately fermentable wort that will yield a dry but slightly fruity body.

Mash rest

Raise temperature to 168°F (76°C) for 10 minutes, then vorlauf until the runoff is clear. Sparge with 2.5 gallons of water heated to 170°F (77°C) to collect approximately 6.5–7.0 gallons of wort pre-boil.

Mash out

Bring collected wort to a vigorous boil and start a 60-minute timer.

Boil

At the start of the 60-minute boil, add Magnum hops (0.5 oz) and gypsum (0.5 tsp) to the boil. Add Irish moss or Whirlfloc with 15 minutes remaining.

Bittering addition (60 min)

With 15 minutes remaining, add Citra 0.5 oz and Nelson Sauvin 0.5 oz. With 5 minutes remaining, add Simcoe 0.5 oz and the remaining Citra and Nelson split (Citra 1.0 oz, Nelson 0.5 oz) for a strong late-hop character leaning on grapefruit and tropical fruit.

Flavor / late additions

At flameout, cool wort quickly to about 68–72°F (20–22°C) using a wort chiller. Whirlpool for 10–15 minutes to allow trub to settle and encourage hop aroma retention.

Chill

Rack or siphon chilled wort to a sanitized fermenter, leaving behind as much trub as possible. Top up with water to reach 5 gallons if needed and oxygenate well (1–2 minutes with pure O2 or 60–90 seconds of vigorous shaking). Rehydrate or pitch the saison yeast according to packet directions; target fermentation temperature 68–72°F (20–22°C) to promote fruity esters and peppery phenolics.

Transfer & pitch

Ferment at 68–72°F (20–22°C) for 5–7 days until active fermentation subsides. Allow the temperature to rise gradually up to 75–78°F (24–26°C) if the yeast strain benefits from a diacetyl and ester cleanup and to encourage dry finishing typical of farmhouse ales.

Primary fermentation

After primary fermentation slows (usually day 4–7), add dry hops: Citra 1.0 oz and Nelson Sauvin 1.0 oz directly to the fermenter. Leave on for 3–5 days to impart bright grapefruit, tropical and white-wine-like gooseberry aromatics. Avoid long contact (>7 days) to minimize grassy character.

Dry hopping

After dry hop contact, cold crash to 35–40°F (2–4°C) for 24–48 hours to help drop yeast and hop particulates. If bottle conditioning, add priming sugar (3.25 oz / 92 g dextrose) dissolved in a small amount of boiling water and gently mix before bottling. If kegging, carbonate to 2.2–2.6 volumes CO2 to keep a lively, slightly effervescent profile.

Conditioning & clarification

Bottling: Sanitize bottles and caps. Bottle and cap. Condition at room temperature for 10–14 days, then cold condition for 3–7 days before drinking. Kegging: Transfer to a sanitized keg, carbonate, and serve cold at 38–45°F (3–7°C).

Pilsner malt

Pale ale malt (2-row)

Wheat malt

Light Munich malt

Carafoam / light crystal 10L

Dextrose / corn sugar (for priming if bottle-conditioning)

Magnum (bittering)

Citra (flavor/aroma)

Nelson Sauvin (flavor/aroma)

Simcoe (late/aroma)

Dry hop - Citra

Dry hop - Nelson Sauvin

Belgian saison / farmhouse ale yeast (e.g., Wyeast 3724 or Imperial A38)

Gypsum (calcium sulfate) – water adjustment

Irish moss or Whirlfloc (optional, kettle fining)

Yeast nutrient (optional)

Brewing water (adjusted to medium hardness)

Boulevard Tank 7

Make Boulevard Tank 7 Recipe in just 12h . A big surge of fruity aromatics and grapefruit – hoppy notes, the flavor of this complex, straw – colored ale tapers off to a peppery, dry finish.

Boulevard Tank 7

Descriptors

Tasting Notes

Food Pairings

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