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Belgian and French Ale - Saison



Top 10 Saison Recipes

Title Size ABV IBU OG FG Color Method Views
Farmhouse Saison Pepper/Lemon
11 gal 5.27% 31.51 1.050 1.010
All Grain 8610
043: Grisette
40 L 3.22% 30.18 1.031 1.006
All Grain 5815
Saison Dupont Clone
38 L 6.11% 25.08 1.065 1.018
All Grain 4868
Lemon Thyme Saison
5 gal 5.63% 16.57 1.052 1.009
All Grain 4518
Saison Grissette
5.5 gal 6.59% 33.84 1.068 1.018
Partial Mash 3955
Basil Pepper Saison
5.25 gal 7.3% 64.78 1.062 1.006
All Grain 3853
Sorachi Ace
5 gal 7.11% 39.85 1.066 1.012
All Grain 3521
Lemon Drop Saison
5 gal 5.37% 12.02 1.051 1.010
All Grain 3405
DRH's Farm House Ale
5 gal 7.05% 34.82 1.068 1.015
All Grain 3295
Shirley's Strawberry Saison
5.5 gal 5.91% 33.94 1.060 1.015
All Grain 3127

Newest Saison Recipes

Title Size ABV IBU OG FG Color Method Views
Saison
3 gal 5.83% 22.67 1.058 1.014
All Grain 0
#8 Original 3rd - Saison
16 L 5.85% 29.22 1.051 1.006
BIAB 2
Brooklyn Brewery Sorachi Ace Saison
6 gal 7.19% 67.85 1.061 1.007
All Grain 1
Brett Saison
26 L 5.16% 33.06 1.054 1.014
All Grain 10
RIP Spencer
5.5 gal 7.66% 44.49 1.064 1.006
BIAB 7
"Farmhouse Ales" Grisette
2.5 gal 4.52% 20.75 1.044 1.010
BIAB 3
Miner's Golden Grisette
1 gal 4.91% 20.47 1.045 1.007
BIAB 3
Simple Saison
1 gal 7.24% 26.3 1.061 1.005
BIAB 7
Boulbous - In the style of Pilsners
20 L 4.29% 69.13 1.036 1.003
BIAB 13
Slirekne-Saison
25 L 4.32% 0 1.047 1.014
BIAB 12

Fermentables Used In Saison Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Pilsner 759 Belgian Grain base malt 1.6°L
37 68% 7% - 100%
German - Pilsner 504 German Grain base malt 1.6°L
38 67% 5% - 100%
American - Pilsner 437 American Grain base malt 1.8°L
37 66% 1% - 100%
American - Pale 2-Row 430 American Grain base malt 1.8°L
37 59% 3% - 100%
American - White Wheat 420 American Grain base malt 2.8°L
40 14% 2% - 100%
German - Vienna 332 German Grain base malt 4°L
37 17% 0% - 100%
Flaked Oats 322 Adjunct raw 2.2°L
33 7% 1% - 71%
German - Acidulated Malt 319 German Grain acidulated malt 3.4°L
27 4% 0% - 29%
Flaked Wheat 309 Adjunct raw 2°L
34 10% 1% - 60%
German - Wheat Malt 305 German Grain base malt 2°L
37 15% 1% - 80%

Hops Used In Saison Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 694 3.5 32% 3% - 100%
Styrian Goldings 400 5.5 35% 3% - 100%
East Kent Goldings 341 5 35% 2% - 100%
Citra 267 11 28% 1% - 100%
Amarillo 267 8.6 29% 3% - 100%
Magnum 254 15 28% 1% - 100%
Sorachi Ace 185 11.1 27% 2% - 100%
Cascade 183 7 31% 1% - 100%
Hallertau Mittelfruh 134 3.75 34% 5% - 100%
Tettnanger 132 4.5 35% 4% - 100%

Steeping Grains Used In Saison Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - CaraMunich 15 Belgian Grain crystal malt 50°L
33 64% 8% - 100%
American - Vienna 14 American Grain base malt 4°L
35 62% 25% - 100%
Flaked Wheat 13 Adjunct raw 2°L
34 44% 17% - 100%
American - Caramel / Crystal 10L 12 American Grain crystal malt 10°L
35 61% 19% - 100%
Belgian - Biscuit 12 Belgian Grain roasted malt 23°L
35 29% 8% - 100%
American - Carapils (Dextrine Malt) 12 American Grain crystal malt 1.8°L
33 56% 11% - 100%
American - Caramel / Crystal 20L 11 American Grain crystal malt 20°L
35 62% 10% - 100%
Canadian - Honey Malt 10 Canadian Grain base malt 25°L
37 34% 7% - 100%
American - Caramel / Crystal 40L 10 American Grain crystal malt 40°L
34 53% 17% - 100%
Belgian - Aromatic 9 Belgian Grain roasted malt 38°L
33 32% 8% - 67%

Yeasts Used In Saison Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Wyeast - French Saison 3711 566 Wyeast Ale 0.12 Low 80% 65°F 77°F
Danstar - Belle Saison Yeast 449 Danstar Ale High Low 80% 63°F 75°F
White Labs - Belgian Saison I Yeast WLP565 234 White Labs Ale Medium Medium 70% 68°F 75°F
Wyeast - Belgian Saison 3724 229 Wyeast Ale 0.12 Low 78% 70°F 95°F
White Labs - Belgian Saison II Yeast WLP566 191 White Labs Ale Medium Medium 81.5% 68°F 78°F
Mangrove Jack - French Saison Ale M29 168 Mangrove Jack Ale n/a Medium 87.5% 79°F 90°F
Fermentis - Safale - Belgian Saison Ale Yeast BE-134 122 Fermentis / Safale Ale Low 90% 64°F 82°F
White Labs - Belgian Style Saison Blend WLP568 68 White Labs Ale Medium Medium 75% 70°F 80°F
Wyeast - Farmhouse Ale 3726 64 Wyeast Ale 0.12 Variable 76% 70°F 95°F
White Labs - French Saison Ale Yeast WLP590 61 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 225 Water Agt Mash 27% 0% - 100%
Whirlfloc 176 Water Agt Boil 59% 0% - 100%
Irish Moss 168 Fining Boil 60% 0% - 100%
Lactic acid 92 Water Agt Mash 69% 0% - 100%
Calcium Chloride (dihydrate) 71 Water Agt Mash 20% 0% - 100%
Calcium Chloride (dihydrate) 66 Water Agt Mash 14% 0% - 67%
Epsom Salt 63 Water Agt Mash 10% 0% - 61%
Wyeast - Beer Nutrient 38 Water Agt Secondary 40% 0% - 100%
Table Salt 37 Water Agt Mash 3% 0% - 36%
Calcium Chloride (anhydrous) 23 Water Agt Mash 24% 0% - 100%

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