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
Peach Saison	5.5 gal	5.76%	31.17	1.061	1.017		All Grain	8365
Bakke Brygg Lemondrop Saison 20 L	22 L	6.52%	30.67	1.054	1.004		All Grain	7669
Cranberry Saison	5.5 gal	8.44%	37.58	1.080	1.016		BIAB	7343
Blackberry Saison	5.5 gal	5.67%	29.78	1.053	1.009		All Grain	6153
Peppercorn Saison	5.5 gal	6.47%	44.91	1.058	1.009		All Grain	6124
Cherry Saison	5.5 gal	8.26%	31.61	1.070	1.007		All Grain	4709
Spring Citrus Citra Saison	5.5 gal	6.55%	26.23	1.061	1.011		All Grain	4613
Pink Peppercorn Saison	5.5 gal	7.25%	41.37	1.066	1.010		All Grain	4572
EXTRA LATE SPRING BREW DAY	45 gal	6.27%	31.97	1.066	1.019		All Grain	4339
Saison	25 L	6.87%	30.24	1.060	1.008		All Grain	4190

Newest Saison Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
kinmokusei saison	630 L	7%	15.66	1.059	1.006		All Grain	22
Saison	3 gal	6.14%	13.77	1.051	1.004		BIAB	18
Saison Viejito Beer	12 L	7.59%	28.6	1.063	1.005		All Grain	30
Bandymas Nr 103 11-26 NAUJAKUI	20 L	6.31%	22.02	1.062	1.014		All Grain	40
Work Mess up(Hoppy Lithuanian Farmhouse Ale!)	20 gal	5.49%	20.53	1.050	1.008		All Grain	240
Saison III, 2025	6.25 gal	7.42%	26.49	1.066	1.009		All Grain	33
Nightfall	5.5 gal	6.26%	35.37	1.060	1.012		All Grain	28
Lime & Coriander Session Saison SB	10 L	5.38%	22.57	1.046	1.005		All Grain	57
Saison Dumont Recipe	20.8 L	5.29%	23.56	1.053	1.012		All Grain	32
Rose saison	25 L	5.69%	17.73	1.057	1.014		All Grain	82

Fermentables Used In Saison Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Pilsner	755	Belgian	Grain	base malt	1.6°L	37	68%	1% - 100%
American - Pilsner	524	American	Grain	base malt	1.8°L	37	68%	4% - 100%
German - Pilsner	473	German	Grain	base malt	1.6°L	38	67%	4% - 100%
Cane Sugar	446		Sugar	sugar	0°L	46	8%	0% - 40%
American - White Wheat	445	American	Grain	base malt	2.8°L	40	13%	1% - 86%
Flaked Wheat	372		Adjunct	raw	2°L	34	10%	1% - 41%
German - Vienna	372	German	Grain	base malt	4°L	37	18%	0% - 100%
Flaked Oats	368		Adjunct	raw	2.2°L	33	7%	1% - 38%
German - Acidulated Malt	367	German	Grain	acidulated malt	3.4°L	27	4%	1% - 25%
Munich - Light 10L	352		Grain	specialty malt	10°L	33	12%	1% - 63%

Hops Used In Saison Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Saaz	741	3.5	34%	3% - 100%
Styrian Goldings	452	5.5	36%	6% - 100%
East Kent Goldings	423	5	37%	1% - 100%
Magnum	388	15	30%	2% - 100%
Amarillo	248	8.6	31%	1% - 100%
Citra	248	11	29%	2% - 100%
Cascade	161	7	35%	4% - 100%
Hallertau Mittelfruh	160	3.75	40%	4% - 100%
Fuggles	152	4.5	38%	2% - 100%
Sorachi Ace	151	11.1	29%	2% - 100%

Steeping Grains Used In Saison Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Vienna	24	American	Grain	base malt	4°L	35	52%	12% - 100%
Belgian - CaraMunich	15	Belgian	Grain	crystal malt	50°L	33	66%	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	421	Wyeast	Ale	0.12	Low	80%	65°F	77°F
Danstar - Belle Saison Yeast	397	Danstar	Ale	High	Low	80%	63°F	75°F
Fermentis - Safale - Belgian Saison Ale Yeast BE-134	336	Fermentis / Safale	Ale		Low	90%	64°F	82°F
Wyeast - Belgian Saison 3724	290	Wyeast	Ale	0.12	Low	78%	70°F	95°F
Mangrove Jack - French Saison Ale M29	249	Mangrove Jack	Ale	n/a	Medium	87.5%	79°F	90°F
White Labs - Belgian Saison I Yeast WLP565	245	White Labs	Ale	Medium	Medium	70%	68°F	75°F
Lallemand - Belle Saison	221	Lallemand	Ales	High	Low	90%	59°F	95°F
White Labs - Belgian Saison II Yeast WLP566	159	White Labs	Ale	Medium	Medium	81.5%	68°F	78°F
Omega Yeast Labs - Saisonstein’s Monster OYL-500	126	Omega Yeast Labs	Ales	High	Low	80%	65°F	78°F
White Labs - French Saison Ale Yeast WLP590	95	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	658	Water Agt	Mash	17%	0% - 100%
Lactic acid	334	Water Agt	Mash	70%	0% - 100%
Calcium Chloride (dihydrate)	327	Water Agt	Mash	13%	0% - 100%
Whirlfloc	301	Fining	Boil	53%	0% - 100%
Epsom Salt	298	Water Agt	Mash	6%	0% - 50%
Irish Moss	190	Fining	Boil	58%	0% - 100%
Calcium Chloride (anhydrous)	161	Water Agt	Mash	11%	0% - 100%
Baking Soda	118	Water Agt	Mash	7%	0% - 35%
Calcium Chloride (dihydrate)	105	Water Agt	Mash	14%	0% - 67%
Phosphoric acid	103	Water Agt	Mash	69%	0% - 100%

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