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Belgian and French Ale - Saison



Top 10 Saison Recipes

Title Size ABV IBU OG FG Color Method Views
043: Grisette
40 L 3.22% 30.18 1.031 1.006
All Grain 7938
Saison Dupont Clone
38 L 6.11% 25.08 1.065 1.018
All Grain 6564
Lemon Thyme Saison
5 gal 5.63% 16.57 1.052 1.009
All Grain 6011
Basil Pepper Saison
5.25 gal 7.3% 64.78 1.062 1.006
All Grain 4900
Saison Grissette
5.5 gal 6.59% 33.84 1.068 1.018
Partial Mash 4771
Shirley's Strawberry Saison
5.5 gal 5.91% 33.94 1.060 1.015
All Grain 4448
Sorachi Ace
5 gal 7.11% 39.85 1.066 1.012
All Grain 4402
DRH's Farm House Ale
5 gal 7.05% 34.82 1.068 1.015
All Grain 4319
Mosaic Saison
11.4 L 5.88% 51.5 1.054 1.009
All Grain 3145
Parkway Christmas Saison+Glühbier
4 gal 6.28% 31.43 1.060 1.012
BIAB 2937

Newest Saison Recipes

Title Size ABV IBU OG FG Color Method Views
Rye Saison
30 L 6.05% 31.63 1.051 1.005
All Grain 5
Nightfall Black Saison
5.75 gal 6.16% 20.53 1.059 1.012
extract 7
Saison #24
20 L 5.82% 25.63 1.055 1.010
BIAB 8
Omicron
5.5 gal 8% 41.25 1.078 1.017
All Grain 6
ghost pepper saison
20 L 7% 23.86 1.066 1.013
BIAB 16
Bier’ Sauvage d’ Lacomb No.2
3.5 gal 5.23% 35.47 1.060 1.020
All Grain 12
Springster Saison
21 L 5.38% 19.78 1.050 1.009
All Grain 15
Saison
10 L 6.7% 24.64 1.058 1.007
All Grain 14
Basic Saison II
60 L 5.65% 15.28 1.045 1.002
All Grain 22
Bier’ Sauvage d’Lacomb No.1
3 gal 5.32% 36.02 1.060 1.020
All Grain 49

Fermentables Used In Saison Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Pilsner 632 Belgian Grain base malt 1.6°L
37 67% 7% - 100%
German - Pilsner 415 German Grain base malt 1.6°L
38 68% 6% - 100%
Pale 2-Row 360 Grain base malt 1.8°L
37 58% 3% - 100%
American - White Wheat 359 American Grain base malt 2.8°L
40 14% 2% - 100%
American - Pilsner 350 American Grain base malt 1.8°L
37 65% 1% - 100%
Munich - Light 10L 305 Grain specialty malt 10°L
33 11% 2% - 42%
German - Acidulated Malt 271 German Grain acidulated malt 3.4°L
27 4% 0% - 29%
Flaked Oats 271 Adjunct raw 2.2°L
33 7% 1% - 71%
German - Vienna 269 German Grain base malt 4°L
37 18% 0% - 100%
Flaked Wheat 268 Adjunct raw 2°L
34 10% 1% - 60%

Hops Used In Saison Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 597 3.5 32% 5% - 100%
Styrian Goldings 332 5.5 34% 3% - 100%
East Kent Goldings 289 5 34% 2% - 100%
Amarillo 226 8.6 29% 4% - 100%
Citra 215 11 27% 1% - 100%
Magnum 206 15 29% 1% - 100%
Sorachi Ace 159 11.1 26% 2% - 100%
Cascade 154 7 31% 1% - 100%
Hallertau Mittelfruh 114 3.75 34% 5% - 100%
Nelson Sauvin 114 12.5 26% 1% - 100%

Steeping Grains Used In Saison Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - CaraMunich 13 Belgian Grain crystal malt 50°L
33 67% 9% - 100%
American - Vienna 12 American Grain base malt 4°L
35 59% 25% - 100%
American - Carapils (Dextrine Malt) 11 American Grain crystal malt 1.8°L
33 58% 11% - 100%
American - Caramel / Crystal 20L 11 American Grain crystal malt 20°L
35 62% 10% - 100%
Flaked Wheat 11 Adjunct raw 2°L
34 49% 17% - 100%
American - Caramel / Crystal 10L 11 American Grain crystal malt 10°L
35 64% 19% - 100%
American - Caramel / Crystal 40L 10 American Grain crystal malt 40°L
34 53% 17% - 100%
Belgian - Biscuit 10 Belgian Grain roasted malt 23°L
35 32% 8% - 100%
Belgian - Aromatic 9 Belgian Grain roasted malt 38°L
33 32% 8% - 67%
Honey Malt 8 Grain crystal malt 25°L
37 37% 7% - 100%

Yeasts Used In Saison Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Wyeast - French Saison 3711 499 Wyeast Ale 0.12 Low 80% 65°F 77°F
Danstar - Belle Saison Yeast 367 Danstar Ale High Low 80% 63°F 75°F
White Labs - Belgian Saison I Yeast WLP565 205 White Labs Ale Medium Medium 70% 68°F 75°F
Wyeast - Belgian Saison 3724 197 Wyeast Ale 0.12 Low 78% 70°F 95°F
White Labs - Belgian Saison II Yeast WLP566 168 White Labs Ale Medium Medium 81.5% 68°F 78°F
Mangrove Jack - French Saison Ale M29 122 Mangrove Jack Ale n/a Medium 87.5% 79°F 90°F
Fermentis - Safale - Belgian Saison Ale Yeast BE-134 86 Fermentis / Safale Ale Low 90% 64°F 82°F
White Labs - Belgian Style Saison Blend WLP568 57 White Labs Ale Medium Medium 75% 70°F 80°F
Wyeast - Farmhouse Ale 3726 55 Wyeast Ale 0.12 Variable 76% 70°F 95°F
White Labs - French Saison Ale Yeast WLP590 50 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 197 Water Agt Mash 26% 0% - 100%
Irish Moss 158 Fining Boil 58% 0% - 100%
Whirlfloc 153 Other Boil 56% 0% - 100%
Lactic acid 87 Water Agt Mash 67% 0% - 100%
Calcium Chloride (dihydrate) 69 Water Agt Mash 18% 0% - 67%
Epsom Salt 56 Water Agt Mash 9% 0% - 61%
Calcium Chloride (dihydrate) 56 Water Agt Mash 14% 0% - 67%
Table Salt 31 Water Agt Mash 4% 0% - 37%
Wyeast - Beer Nutrient 27 Water Agt Boil 41% 0% - 100%
Baking Soda 21 Water Agt Mash 15% 0% - 50%

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