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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 9192
Saison Dupont Clone
38 L 6.11% 25.08 1.065 1.018
All Grain 7345
Basil Pepper Saison
5.25 gal 7.3% 64.78 1.062 1.006
All Grain 5528
Shirley's Strawberry Saison
5.5 gal 5.91% 33.94 1.060 1.015
All Grain 5201
Saison Grissette
5.5 gal 6.59% 33.84 1.068 1.018
Partial Mash 5122
2022 saison
20 L 6.11% 22.41 1.052 1.006
All Grain 5035
Sorachi Ace
5 gal 7.11% 39.85 1.066 1.012
All Grain 4842
DRH's Farm House Ale
5 gal 7.05% 34.82 1.068 1.015
All Grain 4743
Pekko Saison
6.5 gal 6.1% 26.7 1.055 1.008
BIAB 4260
Mosaic Saison
11.4 L 5.88% 51.5 1.054 1.009
All Grain 3992

Newest Saison (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Grisette '23
38 L 4.01% 29.5 1.034 1.003
All Grain 8
Vinkki
11 L 6.08% 27.82 1.057 1.011
All Grain 19
Farmhouse
120 L 5.4% 29.65 1.046 1.005
All Grain 10
Frondescent Zephyr Saison
5.5 gal 5.4% 17.83 1.050 1.009
All Grain 49
Saison
5.5 gal 7.08% 32.38 1.064 1.010
All Grain 66
strawberry/lemon saison
20 L 5.18% 34.54 1.053 1.013
All Grain 18
Summer Saison II
4.5 gal 6.3% 32.5 1.060 1.012
Partial Mash 38
Saison #1
5.5 gal 4.05% 25.22 1.040 1.009
All Grain 104
Saison 2023
37 L 6.45% 28.88 1.055 1.006
All Grain 22
Inner Reaches of Outer
5 gal 6.63% 38.73 1.063 1.013
All Grain 22

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Pilsner 805 Belgian Grain base malt 1.6°L
37 68% 7% - 100%
German - Pilsner 517 German Grain base malt 1.6°L
38 68% 6% - 100%
American - Pilsner 514 American Grain base malt 1.8°L
37 65% 1% - 100%
American - White Wheat 481 American Grain base malt 2.8°L
40 14% 2% - 100%
US - Pale 2-Row 445 US Grain base malt 1.8°L
37 59% 3% - 100%
Munich - Light 10L 380 Grain specialty malt 10°L
33 11% 1% - 50%
Flaked Oats 378 Adjunct raw 2.2°L
33 7% 1% - 71%
German - Acidulated Malt 369 German Grain acidulated malt 3.4°L
27 4% 0% - 29%
German - Vienna 363 German Grain base malt 4°L
37 17% 0% - 100%
Flaked Wheat 346 Adjunct raw 2°L
34 10% 1% - 60%

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

Name Recipes Average AA Avg. Usage Usage Range
Saaz 786 3.5 33% 5% - 100%
Styrian Goldings 479 5.5 35% 3% - 100%
East Kent Goldings 406 5 35% 2% - 100%
Citra 304 11 28% 1% - 100%
Amarillo 301 8.6 29% 3% - 100%
Magnum 293 15 29% 1% - 100%
Sorachi Ace 201 11.1 27% 2% - 100%
Cascade 195 7 32% 1% - 100%
Hallertau Mittelfruh 166 3.75 34% 4% - 100%
Nelson Sauvin 146 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
Belgian - CaraMunich 18 Belgian Grain crystal malt 50°L
33 63% 7% - 100%
American - Vienna 15 American Grain base malt 4°L
35 56% 25% - 100%
Belgian - Biscuit 13 Belgian Grain roasted malt 23°L
35 39% 8% - 100%
Flaked Wheat 12 Adjunct raw 2°L
34 46% 17% - 100%
American - Caramel / Crystal 10L 12 American Grain crystal malt 10°L
35 61% 19% - 100%
American - Caramel / Crystal 20L 11 American Grain crystal malt 20°L
35 62% 10% - 100%
American - Carapils (Dextrine Malt) 11 American Grain crystal malt 1.8°L
33 58% 11% - 100%
Honey Malt 10 Grain crystal malt 25°L
37 34% 7% - 100%
Belgian - Aromatic 10 Belgian Grain roasted malt 38°L
33 38% 8% - 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 621 Wyeast Ale 0.12 Low 80% 65°F 77°F
Danstar - Belle Saison Yeast 456 Danstar Ale High Low 80% 63°F 75°F
Wyeast - Belgian Saison 3724 265 Wyeast Ale 0.12 Low 78% 70°F 95°F
White Labs - Belgian Saison I Yeast WLP565 244 White Labs Ale Medium Medium 70% 68°F 75°F
Mangrove Jack - French Saison Ale M29 223 Mangrove Jack Ale n/a Medium 87.5% 79°F 90°F
White Labs - Belgian Saison II Yeast WLP566 208 White Labs Ale Medium Medium 81.5% 68°F 78°F
Fermentis - Safale - Belgian Saison Ale Yeast BE-134 183 Fermentis / Safale Ale Low 90% 64°F 82°F
Lallemand - Belle Saison 108 Lallemand Ales High Low 90% 59°F 95°F
White Labs - French Saison Ale Yeast WLP590 84 White Labs Ales Medium Medium 81% 69°F 75°F
Omega Yeast Labs - Saisonstein’s Monster OYL-500 76 Omega Yeast Labs Ales High Low 80% 65°F 78°F

Other Ingredients Used In Saison (BJCP 2008) Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 337 Water Agt Mash 24% 0% - 100%
Irish Moss 210 Fining Boil 57% 0% - 100%
Whirlfloc 210 Fining Boil 56% 0% - 100%
Lactic acid 164 Water Agt Mash 70% 0% - 100%
Calcium Chloride (dihydrate) 150 Water Agt Mash 18% 0% - 100%
Epsom Salt 114 Water Agt Mash 8% 0% - 61%
Calcium Chloride (dihydrate) 60 Water Agt Mash 13% 0% - 67%
Calcium Chloride (anhydrous) 59 Water Agt Mash 25% 0% - 100%
Wyeast - Beer Nutrient 48 Other Boil 34% 0% - 100%
Coriander Seed 46 Spice Boil 31% 0% - 100%

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