Thomas Tank's Farmhouse Ale
Who doesn’t love trains and farms? We’re nostalgic for days-gone-by and have our own take on one of the best farmhouse ales. It’s approved by Thomas the Tank who loves rumbling around the countryside and, every now and then, quaffing a pint of beer. It may play heck with the engine but it’s good for the tummy and it makes him chug faster. You’ll love the fruity aromatics and grapefruit overtones. This straw colored beer is the perfect complement to spring and summer barbeques. So relax and take 7.
What You Get
1 Bavarian Weissbier Brewing Extract (HME)
1 Canadian Blonde Brewing Extract (HME)
2 Packets of Dry Brewing Yeast (Under the Lid of the Brewing Extract)
2 Packets Booster
1 Packet Northern Brewer Hops
1 Packet Amarillo Hops
1 Packet Centennial Hops
1 Packet Simcoe Hops
3 Muslin Hop Sacks
1 Belle Saison Dry Brewing Yeast
1 Packet of No-Rinse Cleanser
For Fans Of
Boulevard Tank 7 Farmhouse Ale
Original Gravity: 1.071
Final Gravity: 1.014
SRM: (Color): 6
IBU: (Bitterness): 60
STEP 1: SANITIZING
Cleaning is one of the most important steps in brewing. It kills microscopic bacteria, wild yeast, and molds that may cause off-flavors in your beer. Make certain to clean all equipment that comes in contact with your beer by following the directions below:
1. Fill clean keg with warm water to line mark 1 on the back, then add ½ pack (about 1 tablespoon) of No-Rinse Cleanser and stir until dissolved. Once dissolved, the solution is ready to use. Save the remaining ½ of No-Rinse Cleanser because you will need it for bottling.
2. Screw on lid and swirl the keg so that the cleaning solution makes contact with the entire interior of the keg, including the underside of the lid. Note that the ventilation notches under the lid may leak solution. Allow to sit for at least 2 minutes and swirl again.
3. To clean the spigot, open it fully and allow liquid to flow for 5 seconds and then close
4. Pour the rest of the solution from the keg into a large bowl. Place your spoon/whisk, can opener and measuring cup into the bowl to keep them cleaned throughout the brewing process. Leave them immersed for at least 2 minutes in cleaning solution prior to using.
5. After all surfaces have been thoroughly cleaned, do not rinse or dry the keg or utensils. Return lid to top of keg, proceed immediately to brewing.
STEP 2: BREWING
Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.
1. Remove the yeast packets from under the lid of the cans of Brewing Extract (you won’t be
using this), then place the unopened cans.
2. Place the packet of the Northern Brewer pellet hops into a hop sack tying them closed, then
trim away excess material.
3. Using the measuring cup, pour 1-gallon of water into your clean 1.5-gallon or larger pot, then
open the 2 packets of BrewMax Booster and pour into the cool water and stir to dissolve.
Increase your heat to medium-high. Continue stirring constantly to keep the sugar from
4. Once the solution is safely boiling add in your hopsack, your wort will boil for a total of 60
minutes and this sack will remain in, for the duration of the boil.
5. While waiting for the boil (step 4) place the packets of Centennial and Simcoe pellet hops into
a hop sack, tie them closed and then trim excess material.
6. Once 40 of your 60 minutes has passed (step 4), add the second hopsack with the 2 packets of
pellet hops. Let the boil continue for the last 20 minutes then remove the pot from heat.
7. Open both cans of Brewing Extract and pour the contents into the hot mixture in your pot. Stir
until thoroughly mixed. This mixture of unfermented beer is called wort.
8. Fill your fermenter with cold tap water to the mark 1 on the back. If using any other fermenter
this would be approximately 1 gallon of water.
9. Pour the wort, including the hop sacks, into your fermenter, and then bring the volume of the
fermenter to mark 2 by adding more cold water. Leave the hop sacks in the wort for the duration
of fermentation. (If you have a different fermenter top it off with cold water to the 8.5-liter
10. Stir your wort mixture vigorously with your sanitized spoon or whisk.
11. Sprinkle the Belle Saison yeast packet into the keg, and screw on the lid. Do not stir.
Put your fermenter in a location with a consistent temperature between 70° and 76° F (21°-24°
C), and out of direct sunlight. Ferment for 21 days.
STEP 3: Dry-Hopping
Dry hopping is the process of adding hops to a beer which will impart more hop flavor and
aroma in your beer.
1. At day 19 of fermentation open 1 Packet of Amarillo pellet hops with clean scissors. Careful
remove the lid from your fermenter and dump the pellet hops in (there is no need for a hopsack
for this addition). Quickly close the lid.
STEP 4: BOTTLING & CARBONATING
After 21 days, taste a small sample to determine if the beer is fully fermented and ready to bottle. If it tastes like flat beer, it is ready. If it’s sweet, then it’s not ready. Let it ferment for 3 more days (24 total). At this point, it is time to bottle. Do not let it sit in the fermenter for longer than 24 days total.
1. When your beer is ready to bottle, fill a 1-gallon container with warm water, then add the remaining ½ pack of the No-Rinse Cleanser and stir until dissolved. Once dissolved, it is ready to use
2. Distribute the cleaning solution equally among the bottles. Screw-on caps (or cover with a metal cap if using glass bottles) and shake bottles vigorously. Allow to sit 10 minutes, then shake the bottles again. Remove caps and empty all cleaning solutions into a large bowl. Use this solution to clean any other equipment you may be using for bottling. Do not rinse.
3. Add 2 Carbonation Drops to each 740-mL bottle. For 1-liter bottles, add 2 ½ drops; for ½-liter bottles add 1 drop. Alternatively, you can add table sugar using this table as a guide.
4. Holding the bottle at an angle, fill each bottle to about 2 inches from the bottle’s top.
5. Place caps on bottles, hand tighten, and gently turn the bottle over to check the bottle’s seal. It is not necessary to shake them.
6. Store the bottles upright and out of direct sunlight in a location with a consistent temperature between 70°-76°F or 21°-24°C. Allow sitting for a minimum of 14 days. If the temperature is cooler than suggested it may take an additional week to reach full carbonation.
TIP FROM OUR BREWMASTERS
After the primary carbonation has taken place your beer is ready to drink. We recommend putting 1 bottle in the refrigerator at first for 48 hrs. After 48hrs. give it a try and if it is up to your liking put the rest of your beer in the fridge. If it does not taste quite right, leave the bottles out at room temp for another week or so. Keep following this method until your brew tastes just how you like it.
This process is called conditioning and during this time the yeast left in your beer can help clean up any off-flavors. Almost everything gets a little better with time and so will your beer