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	9022
Peach Saison	5.5 gal	5.76%	31.17	1.061	1.017		All Grain	8022
Bakke Brygg Lemondrop Saison 20 L	22 L	6.52%	30.67	1.054	1.004		All Grain	7504
Cranberry Saison	5.5 gal	8.44%	37.58	1.080	1.016		BIAB	7059
2025 Saison March	21 L	5.91%	23.8	1.050	1.005		All Grain	5976
Blackberry Saison	5.5 gal	5.67%	29.78	1.053	1.009		All Grain	5946
Peppercorn Saison	5.5 gal	6.47%	44.91	1.058	1.009		All Grain	5775
Cherry Saison	5.5 gal	8.26%	31.61	1.070	1.007		All Grain	4496
Spring Citrus Citra Saison	5.5 gal	6.55%	26.23	1.061	1.011		All Grain	4400
Pink Peppercorn Saison	5.5 gal	7.25%	41.37	1.066	1.010		All Grain	4330

Newest Saison Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Awesome Recipe	18 L	5.79%	0	1.056	1.012		BIAB	8
Szechuan Saison v2	5.5 gal	5.62705%	0	1.050	1.007		All Grain	26
Awesome Recipe	380 gal	5.19%	0	1.043	1.003		All Grain	15
Ferie sesong	22 L	6.65%	31.51	1.056	1.005		All Grain	20
Belma Saison	5 L	6.61%	33.6	1.057	1.007		extract	27
Saison June 2025	50 L	4.24%	20.01	1.046	1.013		All Grain	47
Raspberry Table Saison	5.5 gal	4.69%	30.68	1.040	1.004		All Grain	27
New Saison	21 L	6.08%	33.39	1.059	1.013		BIAB	35
Samurai Saison	6 gal	7.43%	45.84	1.065	1.008		All Grain	31
Farmhouse Saison	5.5 gal	6.93%	27.86	1.060	1.008		BIAB	57

Fermentables Used In Saison Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Pilsner	749	Belgian	Grain	base malt	1.6°L	37	68%	1% - 100%
American - Pilsner	515	American	Grain	base malt	1.8°L	37	68%	4% - 100%
German - Pilsner	467	German	Grain	base malt	1.6°L	38	67%	4% - 100%
American - White Wheat	440	American	Grain	base malt	2.8°L	40	13%	1% - 86%
Cane Sugar	436		Sugar	sugar	0°L	46	8%	0% - 40%
Flaked Wheat	369		Adjunct	raw	2°L	34	10%	1% - 41%
German - Vienna	365	German	Grain	base malt	4°L	37	18%	0% - 100%
Flaked Oats	364		Adjunct	raw	2.2°L	33	7%	1% - 38%
German - Acidulated Malt	362	German	Grain	acidulated malt	3.4°L	27	4%	1% - 25%
Munich - Light 10L	351		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	711	3.5	34%	3% - 100%
Styrian Goldings	449	5.5	37%	6% - 100%
East Kent Goldings	412	5	38%	3% - 100%
Magnum	377	15	30%	2% - 100%
Amarillo	247	8.6	31%	1% - 100%
Citra	242	11	29%	2% - 100%
Cascade	159	7	35%	4% - 100%
Hallertau Mittelfruh	157	3.75	40%	4% - 100%
Sorachi Ace	149	11.1	29%	2% - 100%
Fuggles	146	4.5	39%	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	419	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	316	Fermentis / Safale	Ale		Low	90%	64°F	82°F
Wyeast - Belgian Saison 3724	287	Wyeast	Ale	0.12	Low	78%	70°F	95°F
White Labs - Belgian Saison I Yeast WLP565	239	White Labs	Ale	Medium	Medium	70%	68°F	75°F
Mangrove Jack - French Saison Ale M29	239	Mangrove Jack	Ale	n/a	Medium	87.5%	79°F	90°F
Lallemand - Belle Saison	212	Lallemand	Ales	High	Low	90%	59°F	95°F
White Labs - Belgian Saison II Yeast WLP566	158	White Labs	Ale	Medium	Medium	81.5%	68°F	78°F
Omega Yeast Labs - Saisonstein’s Monster OYL-500	121	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	628	Water Agt	Mash	18%	0% - 100%
Lactic acid	318	Water Agt	Mash	70%	0% - 100%
Calcium Chloride (dihydrate)	316	Water Agt	Mash	14%	0% - 100%
Whirlfloc	292	Fining	Boil	53%	0% - 100%
Epsom Salt	278	Water Agt	Mash	6%	0% - 50%
Irish Moss	183	Fining	Boil	58%	0% - 100%
Calcium Chloride (anhydrous)	145	Water Agt	Mash	11%	0% - 100%
Baking Soda	111	Water Agt	Mash	7%	0% - 35%
Calcium Chloride (dihydrate)	105	Water Agt	Mash	14%	0% - 67%
Phosphoric acid	100	Water Agt	Mash	69%	0% - 100%

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