Strong Belgian Ale - Saison - Beer Recipes | Brewer's Friend
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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 8398
Peach Saison
5.5 gal 5.76% 31.17 1.061 1.017
All Grain 7232
Bakke Brygg Lemondrop Saison 20 L
22 L 6.52% 30.67 1.054 1.004
All Grain 7038
Cranberry Saison
5.5 gal 8.44% 37.58 1.080 1.016
BIAB 6381
Blackberry Saison
5.5 gal 5.67% 29.78 1.053 1.009
All Grain 5446
Peppercorn Saison
5.5 gal 6.47% 44.91 1.058 1.009
All Grain 4998
2024 Saison
21 L 5.42% 23.16 1.053 1.012
All Grain 4984
Spring Citrus Citra Saison
5.5 gal 6.55% 26.23 1.061 1.011
All Grain 3982
Cherry Saison
5.5 gal 8.26% 31.61 1.070 1.007
All Grain 3921
EXTRA LATE SPRING BREW DAY
45 gal 6.27% 31.97 1.066 1.019
All Grain 3638

Newest Saison Recipes

Title Size ABV IBU OG FG Color Method Views
Saison Mar. 24'
4.5 gal 5.25% 22.55 1.049 1.009
BIAB 12
saison Mar. 24'
5 gal 3.19% 0 1.032 1.008
BIAB 8
Meat Muncher
25 L 5.54% 16.04 1.046 1.004
BIAB 13
state fair saison
5.5 gal 4.09% 35.28 1.040 1.008
All Grain 18
Saison con frambuesa
165 L 3.84% 30.42 1.033 1.003
All Grain 21
American Farmhouse Ale
5.5 gal 6.56% 32.23 1.060 1.010
All Grain 27
example01
10 L 6.46% 25.46 1.063 1.014
All Grain 24
In saison
12 L 6.15% 32.09 1.055 1.008
BIAB 20
Saison
28 L 5.3% 29.64 1.050 1.010
All Grain 22
Dark Saison
5.5 gal 6.03% 37.39 1.058 1.012
All Grain 33

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 488 American Grain base malt 1.8°L
37 68% 4% - 100%
German - Pilsner 462 German Grain base malt 1.6°L
38 67% 4% - 100%
American - White Wheat 418 American Grain base malt 2.8°L
40 13% 1% - 86%
Cane Sugar 410 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%
Flaked Oats 347 Adjunct raw 2.2°L
33 7% 1% - 38%
German - Acidulated Malt 347 German Grain acidulated malt 3.4°L
27 4% 1% - 25%
Munich - Light 10L 346 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 668 3.5 34% 3% - 100%
Styrian Goldings 420 5.5 36% 6% - 100%
East Kent Goldings 386 5 38% 3% - 100%
Magnum 351 15 31% 2% - 100%
Citra 234 11 29% 2% - 100%
Amarillo 233 8.6 31% 1% - 100%
Cascade 152 7 34% 4% - 100%
Hallertau Mittelfruh 147 3.75 40% 4% - 100%
Sorachi Ace 145 11.1 29% 2% - 100%
Tettnanger 138 4.5 35% 3% - 100%

Steeping Grains Used In Saison Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Vienna 22 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%
German - Wheat Malt 7 German Grain base malt 2°L
37 41% 25% - 50%
Aromatic 7 Grain base malt 38°L
33 37% 11% - 50%

Yeasts Used In Saison Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Wyeast - French Saison 3711 409 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-134 285 Fermentis / Safale Ale Low 90% 64°F 82°F
Wyeast - Belgian Saison 3724 273 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 230 Mangrove Jack Ale n/a Medium 87.5% 79°F 90°F
Lallemand - Belle Saison 176 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-500 106 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 571 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 Water Agt Boil 54% 0% - 100%
Epsom Salt 249 Water Agt Mash 6% 0% - 50%
Irish Moss 173 Fining Boil 58% 0% - 100%
Calcium Chloride (anhydrous) 125 Water Agt Mash 11% 0% - 100%
Calcium Chloride (dihydrate) 107 Water Agt Mash 13% 0% - 67%
Baking Soda 97 Water Agt Mash 7% 0% - 35%
Phosphoric acid 94 Water Agt Mash 70% 0% - 100%

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