Cimarron Blanco, St. George Valley Gin, Lime & Jicama Juices, Salted Cucumber, Cilantro Liqueur

SO FRESH AND SO CLEAN

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

Farmhouse Ale - Saison - Kansas City, MO - 8.5% ABV - 38.0 IBU A traditional Belgian-style farmhouse ale, the perfect combination of elements came together in their #7 fermenter.

Heat about 4.0 gallons of water to 162°F (72°C) to achieve a mash temperature around 150-152°F (65-67°C).

Heat Strike Water

Add crushed Pale Two-Row, Pilsner, Wheat, Flaked Oats, and Light Munich to the mash tun. Pour in strike water and stir thoroughly to eliminate dry pockets. Stabilize mash at 150-152°F (65-67°C). Hold for 60 minutes for balanced fermentability and body appropriate for a farmhouse ale.

Mash-In

Raise the mash to 168°F (75°C) for 10 minutes to stop enzymatic activity, then begin lautering.

Mashout

Sparge with enough water to collect approximately 6.5 gallons of wort in the boil kettle. Aim for pre-boil gravity around 1.060-1.065 (OG target roughly 1.070 after addition of sugar).

Sparge

Bring wort to a rolling boil. Once boiling, start a 60-minute timed boil.

Start Boil

Add 1.0 oz of Saaz hops at 60 minutes remaining for bittering. Add the yeast nutrient at 15 minutes into the boil (45 minutes remaining) per package directions.

Bittering Hops (60 min)

Add 0.5 oz Hallertau Mittelfrüh and 0.5 oz Saaz hops with 15 minutes remaining in the boil.

Flavor Hops (15 min)

Add crushed coriander seeds and orange peel with 10 minutes remaining in the boil (or split addition: half at 10 min, half at flameout) to keep bright citrus and pepper notes without overpowering.

Spices (10-5 min)

With 5 minutes remaining, add the 1 lb of table sugar slowly, stirring to dissolve. This increases fermentability and raises ABV to the target ~8.5% while keeping body light.

Final Boil / Sugar

At flameout, turn off heat and whirlpool for 10-15 minutes. Add remaining hops (if any) at flameout for aroma (optional). Allow trub to settle.

Flameout / Whirlpool

Chill the wort quickly to around 68-72°F (20-22°C) using an immersion chiller or counterflow. If you plan a warm fermentation, you can pitch between 68-72°F and allow to rise. Sanitize fermenter and transfer cooled wort, leaving most trub behind.

Top up with pre-boiled and cooled water if needed to reach 5.25 gallons into fermenter (final batch size after trub losses).

Aerate wort well (oxygenate for 60-90 seconds with pure O2 or shake vigorously if using air). Rehydrate or prepare your chosen Belgian saison yeast per manufacturer instructions and pitch at 68-72°F (20-22°C).

Pitch Yeast

Ferment at 68-72°F (20-22°C) for 3-5 days to encourage esters and moderate phenolics. After active fermentation subsides (significant krausen drop), allow temperature to rise to 78-82°F (25-28°C) for 3-7 days to promote attenuation and spicy farmhouse character typical of saisons.

Primary Fermentation

After high-temp finish, cold crash slowly to 35-45°F (2-8°C) for 48-72 hours to clear. Rack to secondary (optional) for conditioning 1-2 weeks, or leave in primary for a total of 2-4 weeks prior to packaging.

Conditioning

If bottling, dissolve priming sugar in 8 oz (240 ml) of boiling water, cool, and mix gently with beer in bottling bucket. If kegging and force-carbonating, carbonate to 2.5-3.0 vols CO2 for a lively saison character.

Prepare for Bottling or Kegging

Bottle with sanitized caps. Allow bottles to carbonate at 68-72°F (20-22°C) for 10-14 days, then condition at cellar temperature for another 1-2 weeks to develop flavor. Target final carbonation 2.5-3.0 volumes.

Bottling

Adjust water profile to a moderately soft, slightly sulfate-forward profile (Ca 50-100 ppm, SO4 75-150 ppm, Cl 25-50 ppm) to accentuate hop and yeast character. Use a Campden tablet to remove chlorine/chloramine if using municipal water before brewing.

Pale Two-Row Malt

Pilsner Malt

Wheat Malt (unmalted or malted)

Flaked Oats

Light Munich Malt

Simple Table Sugar (cane or beet)

Saaz Hops (or Styrian Golding)

Hallertau Mittelfrüh (or East Kent Goldings)

Coriander Seeds (crushed)

Orange Peel (bitter, dried or fresh)

Belgian Saison Yeast (e.g., Wyeast 3724/Whitelabs WLP565 or dry Saison)

Yeast Nutrient

Brew Water (adjusted for moderately soft profile)

Priming Sugar (for bottling)

Campden Tablet (optional, for chloramine/chlorine removal)

Tank 7

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Lambic - Santa Fe, NM - 6.0% ABV - 5.0 IBU

Lover - Mango/Goldings Dry-Hopped

Fruited Sour - Santa Fe, NM - 5.0% ABV - 5.0 IBU

Mountain of Light - Palisade Peach

Barleywine - Santa Fe, NM - 14.0% ABV - 44.0 IBU

Ned Ryerson - Colkegan BBL

Make Tank 7 Recipe in just 7h . Farmhouse Ale - Saison - Kansas City, MO - 8.5% ABV - 38.0 IBU A traditional Belgian-style farmhouse ale, the perfect combination of elements came together in their #7 fermenter.

Tank 7 Recipe

Descriptors

Tasting Notes

Food Pairings

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