Strong Belgian Ale - Saison

Most commonly, a pale, refreshing, highly-attenuated, moderately-bitter, moderate-strength Belgian ale with a very dry finish. Typically highly carbonated, and using non-barley cereal grains and optional spices for complexity, as complements the expressiv

Flavor Profile: Medium-low to medium-high fruity and spicy flavors, supported by a low to medium soft malt character, often with some grainy flavors. Bitterness is typically moderate to high, although sourness can be present in place of bitterness (both should not be str

Ingredients: Not typically spiced, with the yeast, hops and grain providing the character; but spices are allowed if they provide a complementary character. Continental base malts are typical, but the grist frequently contains other grains such as wheat, oats, rye, or

BJCP Style Guide

Top 10 Saison Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Råger	5 L	5.42%	23.92	1.050	1.009		All Grain	8441
Peach Saison	5.5 gal	5.76%	31.17	1.061	1.017		All Grain	7284
Bakke Brygg Lemondrop Saison 20 L	22 L	6.52%	30.67	1.054	1.004		All Grain	7073
Cranberry Saison	5.5 gal	8.44%	37.58	1.080	1.016		BIAB	6419
Blackberry Saison	5.5 gal	5.67%	29.78	1.053	1.009		All Grain	5477
2024 Saison	21 L	5.42%	23.16	1.053	1.012		All Grain	5058
Peppercorn Saison	5.5 gal	6.47%	44.91	1.058	1.009		All Grain	5052
Spring Citrus Citra Saison	5.5 gal	6.55%	26.23	1.061	1.011		All Grain	4013
Cherry Saison	5.5 gal	8.26%	31.61	1.070	1.007		All Grain	3957
EXTRA LATE SPRING BREW DAY	45 gal	6.27%	31.97	1.066	1.019		All Grain	3679

Newest Saison Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Awesome Recipe	6.5 gal	4.61%	0	1.047	1.012		All Grain	4
Sason	23 L	5.57%	30.3	1.050	1.007		BIAB	24
Saison	8 L	3.78%	39	1.031	1.002		BIAB	22
Speltcaster Split	25 L	5.27%	30.58	1.051	1.011		BIAB	30
SORACHI ACE	20 L	7.47%	34.81	1.062	1.005		All Grain	20
Touch of Gray (Grisette)	5.15 gal	5.4%	32.48	1.042	1.001		BIAB	56
Comet Saison	3.5 gal	5.62%	37.85	1.054	1.011		BIAB	20
Summer is comin'	15 L	6.13%	0	1.065	1.019		All Grain	29
pet nat grisette	520 L	3.95%	13.45	1.030	1.000		All Grain	28
Strawberry Rhubarb Saison	16 gal	6.34%	15.21	1.064	1.016		All Grain	29

Fermentables Used In Saison Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Pilsner	731	Belgian	Grain	base malt	1.6°L	37	68%	1% - 100%
American - Pilsner	490	American	Grain	base malt	1.8°L	37	68%	4% - 100%
German - Pilsner	465	German	Grain	base malt	1.6°L	38	67%	4% - 100%
American - White Wheat	417	American	Grain	base malt	2.8°L	40	13%	1% - 86%
Cane Sugar	414		Sugar	sugar	0°L	46	8%	0% - 100%
German - Vienna	354	German	Grain	base malt	4°L	37	18%	0% - 100%
Flaked Wheat	350		Adjunct	raw	2°L	34	10%	1% - 41%
Munich - Light 10L	347		Grain	specialty malt	10°L	33	12%	1% - 63%
German - Acidulated Malt	347	German	Grain	acidulated malt	3.4°L	27	4%	1% - 25%
Flaked Oats	346		Adjunct	raw	2.2°L	33	7%	1% - 38%

Hops Used In Saison Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Saaz	668	3.5	34%	3% - 100%
Styrian Goldings	422	5.5	36%	6% - 100%
East Kent Goldings	389	5	37%	3% - 100%
Magnum	352	15	31%	2% - 100%
Citra	235	11	29%	2% - 100%
Amarillo	234	8.6	31%	1% - 100%
Cascade	154	7	34%	4% - 100%
Hallertau Mittelfruh	147	3.75	40%	4% - 100%
Sorachi Ace	144	11.1	29%	2% - 100%
Tettnanger	139	4.5	35%	5% - 100%

Steeping Grains Used In Saison Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Vienna	23	American	Grain	base malt	4°L	35	50%	12% - 100%
Belgian - CaraMunich	14	Belgian	Grain	crystal malt	50°L	33	63%	3% - 100%
American - White Wheat	13	American	Grain	base malt	2.8°L	40	36%	12% - 100%
German - Vienna	11	German	Grain	base malt	4°L	37	55%	25% - 100%
Belgian - CaraVienne	10	Belgian	Grain	crystal malt	20°L	34	60%	20% - 100%
Flaked Wheat	9		Adjunct	raw	2°L	34	28%	11% - 40%
American - Carapils (Dextrine Malt)	8	American	Grain	crystal malt	1.8°L	33	52%	17% - 100%
Munich - Light 10L	8		Grain	specialty malt	10°L	33	37%	12% - 67%
Aromatic	7		Grain	base malt	38°L	33	37%	11% - 50%
American - Wheat	7	American	Grain	base malt	1.8°L	38	38%	17% - 86%

Yeasts Used In Saison Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Wyeast - French Saison 3711	410	Wyeast	Ale	0.12	Low	80%	65°F	77°F
Danstar - Belle Saison Yeast	394	Danstar	Ale	High	Low	80%	63°F	75°F
Fermentis - Safale - Belgian Saison Ale Yeast BE-134	286	Fermentis / Safale	Ale		Low	90%	64°F	82°F
Wyeast - Belgian Saison 3724	274	Wyeast	Ale	0.12	Low	78%	70°F	95°F
White Labs - Belgian Saison I Yeast WLP565	231	White Labs	Ale	Medium	Medium	70%	68°F	75°F
Mangrove Jack - French Saison Ale M29	231	Mangrove Jack	Ale	n/a	Medium	87.5%	79°F	90°F
Lallemand - Belle Saison	175	Lallemand	Ales	High	Low	90%	59°F	95°F
White Labs - Belgian Saison II Yeast WLP566	151	White Labs	Ale	Medium	Medium	81.5%	68°F	78°F
Omega Yeast Labs - Saisonstein’s Monster OYL-500	107	Omega Yeast Labs	Ales	High	Low	80%	65°F	78°F
White Labs - French Saison Ale Yeast WLP590	92	White Labs	Ales	Medium	Medium	81%	69°F	75°F

Other Ingredients Used In Saison Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	573	Water Agt	Mash	18%	0% - 100%
Lactic acid	282	Water Agt	Mash	70%	0% - 100%
Calcium Chloride (dihydrate)	281	Water Agt	Mash	13%	0% - 100%
Whirlfloc	274	Fining	Boil	54%	0% - 100%
Epsom Salt	250	Water Agt	Mash	6%	0% - 50%
Irish Moss	174	Fining	Boil	58%	0% - 100%
Calcium Chloride (anhydrous)	127	Water Agt	Mash	11%	0% - 100%
Calcium Chloride (dihydrate)	107	Water Agt	Mash	13%	0% - 67%
Baking Soda	98	Water Agt	Mash	8%	0% - 35%
Phosphoric acid	94	Water Agt	Mash	70%	0% - 100%

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