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	11009
Saison Dupont Clone	38 L	6.11%	25.08	1.065	1.018		All Grain	9214
Basil Pepper Saison	5.25 gal	7.3%	64.78	1.062	1.006		All Grain	6956
Shirley's Strawberry Saison	5.5 gal	5.91%	33.94	1.060	1.015		All Grain	6609
Saison Grissette	5.5 gal	6.59%	33.84	1.068	1.018		Partial Mash	5846
Sorachi Ace	5 gal	7.11%	39.85	1.066	1.012		All Grain	5681
Pekko Saison	6.5 gal	6.1%	26.7	1.055	1.008		BIAB	5337
Mosaic Saison	11.4 L	5.88%	51.5	1.054	1.009		All Grain	5227
Kveik Saison	53 L	7.41%	21.71	1.065	1.008		All Grain	4329
Parkway Christmas Saison+Glühbier	4 gal	6.28%	31.43	1.060	1.012		BIAB	4121

Newest Saison (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Saison du Mont French-Canadian Saison	5 gal	6.02%	0	1.052	1.006		BIAB	9
Cherry Saison	20.8 L	6.18%	38.7	1.057	1.010		All Grain	19
Parfait pour boire à remous	20.8 L	5.82%	30.63	1.050	1.006		extract	20
R&B Summer Saison 2025	11 gal	5.75%	30.08	1.056	1.012		All Grain	46
Grisette Lunatico	220 L	4.44%	28.24	1.038	1.004		All Grain	24
By the Numbers	5.5 gal	6.65%	27.82	1.055	1.005		BIAB	26
Saison 2025 - Dan	34 L	5.06%	0	1.042	1.003		All Grain	31
18. Colin summer 010625	26 L	5.09%	18.74	1.047	1.009		All Grain	42
French Saison / dark saison	100 L	5.68%	20.38	1.049	1.005		All Grain	71
Craisin Saison w/ MI Honey	5.5 gal	6.56%	24.59	1.058	1.008		All Grain	43

Fermentables Used In Saison (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Pilsner	855	Belgian	Grain	base malt	1.6°L	37	68%	7% - 100%
American - Pilsner	556	American	Grain	base malt	1.8°L	37	66%	1% - 100%
German - Pilsner	545	German	Grain	base malt	1.6°L	38	68%	6% - 100%
American - White Wheat	515	American	Grain	base malt	2.8°L	40	14%	2% - 100%
US - Pale 2-Row	455	US	Grain	base malt	1.8°L	37	60%	3% - 100%
Flaked Oats	415		Adjunct	raw	2.2°L	33	7%	1% - 71%
German - Acidulated Malt	411	German	Grain	acidulated malt	3.4°L	27	4%	0% - 29%
Flaked Wheat	397		Adjunct	raw	2°L	34	10%	1% - 60%
Munich - Light 10L	391		Grain	specialty malt	10°L	33	11%	1% - 50%
German - Vienna	378	German	Grain	base malt	4°L	37	18%	0% - 100%

Hops Used In Saison (BJCP 2008) Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Saaz	860	3.5	33%	5% - 100%
Styrian Goldings	513	5.5	36%	3% - 100%
East Kent Goldings	458	5	35%	2% - 100%
Citra	342	11	28%	1% - 100%
Amarillo	332	8.6	29%	3% - 100%
Magnum	329	15	29%	1% - 100%
Cascade	222	7	31%	1% - 100%
Sorachi Ace	213	11.1	27%	2% - 100%
Hallertau Mittelfruh	197	3.75	35%	4% - 100%
Nelson Sauvin	166	12.5	27%	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%
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%
Aromatic	11		Grain	base malt	38°L	33	39%	8% - 100%
American - Caramel / Crystal 40L	10	American	Grain	crystal malt	40°L	34	53%	17% - 100%

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	656	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	282	Wyeast	Ale	0.12	Low	78%	70°F	95°F
White Labs - Belgian Saison I Yeast WLP565	262	White Labs	Ale	Medium	Medium	70%	68°F	75°F
Mangrove Jack - French Saison Ale M29	262	Mangrove Jack	Ale	n/a	Medium	87.5%	79°F	90°F
Fermentis - Safale - Belgian Saison Ale Yeast BE-134	249	Fermentis / Safale	Ale		Low	90%	64°F	82°F
White Labs - Belgian Saison II Yeast WLP566	213	White Labs	Ale	Medium	Medium	81.5%	68°F	78°F
Lallemand - Belle Saison	193	Lallemand	Ales	High	Low	90%	59°F	95°F
Omega Yeast Labs - Saisonstein’s Monster OYL-500	93	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 (BJCP 2008) Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	443	Water Agt	Mash	22%	0% - 100%
Whirlfloc	263	Water Agt	Boil	55%	0% - 100%
Irish Moss	232	Fining	Mash	55%	0% - 100%
Lactic acid	221	Water Agt	Mash	69%	0% - 100%
Calcium Chloride (dihydrate)	219	Water Agt	Mash	16%	0% - 100%
Epsom Salt	169	Water Agt	Mash	8%	0% - 61%
Calcium Chloride (anhydrous)	94	Water Agt	Mash	20%	0% - 100%
Yeast Nutrient	69	Other	Boil	32%	0% - 100%
Phosphoric acid	69	Water Agt	Sparge	69%	0% - 100%
Coriander Seed	68	Spice	Boil	35%	0% - 100%

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