Belgian and French Ale - Saison (BJCP 2008)
Top 10 Saison (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| 043: Grisette |
40 L | 3.22% | 30.18 | 1.031 | 1.006 | All Grain | 11630 | |
| Saison Dupont Clone |
38 L | 6.11% | 25.08 | 1.065 | 1.018 | All Grain | 9984 | |
| Basil Pepper Saison |
5.25 gal | 7.3% | 64.78 | 1.062 | 1.006 | All Grain | 7440 | |
| Shirley's Strawberry Saison |
5.5 gal | 5.91% | 33.94 | 1.060 | 1.015 | All Grain | 7174 | |
| Saison Grissette |
5.5 gal | 6.59% | 33.84 | 1.068 | 1.018 | Partial Mash | 6366 | |
| Sorachi Ace |
5 gal | 7.11% | 39.85 | 1.066 | 1.012 | All Grain | 5996 | |
| Mosaic Saison |
11.4 L | 5.88% | 51.5 | 1.054 | 1.009 | All Grain | 5664 | |
| Kveik Saison |
53 L | 7.41% | 21.71 | 1.065 | 1.008 | All Grain | 4784 | |
| Parkway Christmas Saison+Glühbier |
4 gal | 6.28% | 31.43 | 1.060 | 1.012 | BIAB | 4619 | |
| 'TISTHE SAISON |
1 gal | 7.76% | 29.67 | 1.079 | 1.020 | All Grain | 4285 |
Newest Saison (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Garage Sale #1 Belgian Saison |
7.5 gal | 6.86% | 23.93 | 1.059 | 1.007 | All Grain | 126 | |
| Saison 3 (invert syrup) |
19 L | 5.31% | 25.77 | 1.050 | 1.010 | All Grain | 28 | |
| Athens Brew Week Collab |
465 gal | 6.47% | 30.71 | 1.051 | 1.001 | All Grain | 30 | |
| VitSaison |
21 L | 6.53% | 23.62 | 1.055 | 1.005 | All Grain | 50 | |
| Saison 2 (invert syrup) |
19 L | 5.1% | 25.16 | 1.049 | 1.010 | All Grain | 38 | |
| Makrutueka |
3.5 gal | 5.52% | 25.23 | 1.044 | 1.002 | BIAB | 36 | |
| Saison Sommar 2026 (fransk) |
18 L | 5.72% | 22.86 | 1.048 | 1.005 | All Grain | 51 | |
| Five-bidden French Saison |
13.5 gal | 7.76% | 46.9 | 1.066 | 1.007 | All Grain | 47 | |
| Saison Dupont |
5.5 gal | 6.11% | 28.34 | 1.058 | 1.011 | All Grain | 124 | |
| Cider yeast Saison 2026 |
20 L | 5.86% | 20.65 | 1.053 | 1.008 | All Grain | 29 |
Fermentables Used In Saison (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Belgian - Pilsner | 872 | Belgian | Grain | base malt |
1.6°L
|
37 | 68% | 7% - 100% |
| American - Pilsner | 561 | American | Grain | base malt |
1.8°L
|
37 | 66% | 1% - 100% |
| German - Pilsner | 554 | German | Grain | base malt |
1.6°L
|
38 | 68% | 6% - 100% |
| American - White Wheat | 528 | American | Grain | base malt |
2.8°L
|
40 | 14% | 2% - 100% |
| US - Pale 2-Row | 456 | US | Grain | base malt |
1.8°L
|
37 | 60% | 3% - 100% |
| German - Acidulated Malt | 423 | German | Grain | acidulated malt |
3.4°L
|
27 | 4% | 0% - 29% |
| Flaked Oats | 422 | Adjunct | raw |
2.2°L
|
33 | 7% | 1% - 71% | |
| Flaked Wheat | 405 | Adjunct | raw |
2°L
|
34 | 10% | 1% - 60% | |
| Munich - Light 10L | 395 | Grain | specialty malt |
10°L
|
33 | 11% | 1% - 50% | |
| German - Vienna | 383 | German | Grain | base malt |
4°L
|
37 | 17% | 0% - 100% |
Hops Used In Saison (BJCP 2008) Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Saaz | 887 | 3.5 | 33% | 5% - 100% |
| Styrian Goldings | 531 | 5.5 | 36% | 3% - 100% |
| East Kent Goldings | 476 | 5 | 35% | 2% - 100% |
| Citra | 345 | 11 | 28% | 1% - 100% |
| Magnum | 339 | 15 | 29% | 1% - 100% |
| Amarillo | 336 | 8.6 | 29% | 3% - 100% |
| Cascade | 227 | 7 | 32% | 1% - 100% |
| Sorachi Ace | 220 | 11.1 | 27% | 2% - 100% |
| Hallertau Mittelfruh | 204 | 3.75 | 35% | 4% - 100% |
| Nelson Sauvin | 173 | 12.5 | 26% | 1% - 100% |
Steeping Grains Used In Saison (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| American - Vienna | 19 | American | Grain | base malt |
4°L
|
35 | 62% | 25% - 100% |
| Belgian - CaraMunich | 17 | Belgian | Grain | crystal malt |
50°L
|
33 | 66% | 8% - 100% |
| Belgian - Biscuit | 13 | Belgian | Grain | roasted malt |
23°L
|
35 | 39% | 8% - 100% |
| American - Caramel / Crystal 10L | 13 | American | Grain | crystal malt |
10°L
|
35 | 60% | 19% - 100% |
| Flaked Wheat | 12 | Adjunct | raw |
2°L
|
34 | 46% | 17% - 100% | |
| American - Caramel / Crystal 20L | 12 | American | Grain | crystal malt |
20°L
|
35 | 59% | 10% - 100% |
| Aromatic | 11 | Grain | base malt |
38°L
|
33 | 39% | 8% - 100% | |
| Honey Malt | 11 | Grain | crystal malt |
25°L
|
37 | 38% | 7% - 100% | |
| American - Carapils (Dextrine Malt) | 11 | American | Grain | crystal malt |
1.8°L
|
33 | 58% | 11% - 100% |
| American - White Wheat | 10 | American | Grain | base malt |
2.8°L
|
40 | 31% | 12% - 50% |
Yeasts Used In Saison (BJCP 2008) Recipes (View More)
| Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
|---|---|---|---|---|---|---|---|---|
| Wyeast - French Saison 3711 | 663 | Wyeast | Ale | 0.12 | Low | 80% | 65°F | 77°F |
| Danstar - Belle Saison Yeast | 463 | Danstar | Ale | High | Low | 80% | 63°F | 75°F |
| Wyeast - Belgian Saison 3724 | 289 | Wyeast | Ale | 0.12 | Low | 78% | 70°F | 95°F |
| Mangrove Jack - French Saison Ale M29 | 276 | Mangrove Jack | Ale | n/a | Medium | 87.5% | 79°F | 90°F |
| Fermentis - Safale - Belgian Saison Ale Yeast BE-134 | 271 | Fermentis / Safale | Ale | Low | 90% | 64°F | 82°F | |
| White Labs - Belgian Saison I Yeast WLP565 | 263 | White Labs | Ale | Medium | Medium | 70% | 68°F | 75°F |
| White Labs - Belgian Saison II Yeast WLP566 | 215 | White Labs | Ale | Medium | Medium | 81.5% | 68°F | 78°F |
| Lallemand - Belle Saison | 197 | Lallemand | Ales | High | Low | 90% | 59°F | 95°F |
| Omega Yeast Labs - Saisonstein’s Monster OYL-500 | 100 | Omega Yeast Labs | Ales | High | Low | 80% | 65°F | 78°F |
| White Labs - French Saison Ale Yeast WLP590 | 94 | White Labs | Ales | Medium | Medium | 81% | 69°F | 75°F |
Other Ingredients Used In Saison (BJCP 2008) Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Gypsum | 473 | Water Agt | Mash | 21% | 0% - 100% |
| Whirlfloc | 275 | Fining | Boil | 54% | 0% - 100% |
| Lactic acid | 241 | Water Agt | Mash | 69% | 0% - 100% |
| Calcium Chloride (dihydrate) | 240 | Water Agt | Mash | 15% | 0% - 100% |
| Irish Moss | 236 | Other | Boil | 56% | 0% - 100% |
| Epsom Salt | 183 | Water Agt | Mash | 7% | 0% - 61% |
| Calcium Chloride (anhydrous) | 96 | Water Agt | Mash | 19% | 0% - 100% |
| Yeast Nutrient | 74 | Other | Boil | 32% | 0% - 100% |
| Coriander Seed | 73 | Spice | Boil | 35% | 0% - 100% |
| Phosphoric acid | 72 | Water Agt | Mash | 68% | 0% - 100% |
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