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Thunder's Belgian Saison BB

Method: Partial Mash
Style: Saison
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 80% (brew house)
Rating:

2.00 (1 Review)

Calories: 171 calories (Per 12oz)
Carbs: 11.8 g (Per 12oz)

Created: Friday October 30th 2020

Original Gravity:

1.053

Final Gravity:

1.005

ABV (standard):

6.4%

IBU (tinseth):

56.9

SRM (morey):

9.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3 lb	Briess - DME Golden Light3 lb DME Golden Light	44.6	4	42.9%
1 lb	Briess - DME Golden Light1 lb DME Golden Light	44.6	4	14.3%
1 lb	Candi Syrup - Belgian Candi Syrup - Amber (40L)1 lb Belgian Candi Syrup - Amber (40L)	32	40	14.3%
1 lb	American - Vienna1 lb Vienna	35	4	14.3%
12 oz	Flaked Wheat12 oz Flaked Wheat	34	2	10.7%
4 oz	American - Caramel / Crystal 40L4 oz American - Caramel / Crystal 40L	34	40	3.6%
7 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Northern Brewer1 oz Northern Brewer Hops	Pellet	7.8	Boil	60 min	32.18	50%
1 oz	Northern Brewer1 oz Northern Brewer Hops	Pellet	7.8	Boil	30 min	24.73	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Northern Brewer (Pellet)		56.91	100%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
1 gal			--	--	--

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 oz	Bitter Orange Peel		Flavor	Mash	--

Yeast

Lallemand - Belle Saison

Amount:	1 Each	Cost:
Attenuation (avg):	90%	Flocculation:	Low
Optimum Temp:	59 - 95 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 87 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 7.7 oz Temp: 68 °F CO₂ Level: 3.5 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Funky beer. Very strong nose. Primary had a rotten avocado smell, smell lessened after secondary. Still there when bottled. Conditioned for 2 weeks. Still very strong sharp funk after flavor. After a month the flavors have mellowed but still a very strong.

Beer turned out like it should as I am told, but definitely not my favorite.

Last Updated and Sharing

249

Views

Brews

Public: Yup, Shared
Last Updated: 2020-10-30 20:28 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Discussion about this recipe:

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tim4par • 04/25/2021 at 01:27pm

2 of 5

This one was funky and not in a good way. After primary it smelled like spoiled avacado and it lingered into secondary, bottling, conditioning. I had a friend try it thats a more experienced Homebrewer and he said it was a good Belgian. Who knows. Not my bag I guess.

tim4par • 04/25/2021 at 01:28pm
A year later I have tried other Belgian beers and they all have the funk this one did. Guess I just don't like Belgian beers. I have some of this left. Wonder if it still is not good.

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