Belgian and French Ale - Saison (BJCP 2008) - Beer Recipes | Brewer's Friend
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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
Saison/Farmhouse Ale
5.5 gal 6.28% 21.36 1.060 1.012
All Grain 12247
043: Grisette
40 L 3.22% 30.18 1.031 1.006
All Grain 10183
Saison Dupont Clone
38 L 6.11% 25.08 1.065 1.018
All Grain 8300
Basil Pepper Saison
5.25 gal 7.3% 64.78 1.062 1.006
All Grain 6275
Shirley's Strawberry Saison
5.5 gal 5.91% 33.94 1.060 1.015
All Grain 5991
Saison Grissette
5.5 gal 6.59% 33.84 1.068 1.018
Partial Mash 5509
DRH's Farm House Ale
5 gal 7.05% 34.82 1.068 1.015
All Grain 5332
Sorachi Ace
5 gal 7.11% 39.85 1.066 1.012
All Grain 5255
Pekko Saison
6.5 gal 6.1% 26.7 1.055 1.008
BIAB 4775
Mosaic Saison
11.4 L 5.88% 51.5 1.054 1.009
All Grain 4627

Newest Saison (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Honey Saison
1.5 gal 5.34% 14.48 1.045 1.005
extract 20
Saison Du Mont
2.7 gal 7.16% 20.59 1.062 1.007
extract 16
Mixed Ferm Saison #1
5.5 gal 4.6% 1.26 1.037 1.002
All Grain 20
Grisette Blue Stallion
5.5 gal 4.04% 30.81 1.034 1.003
All Grain 16
Carrot Saison
186 gal 6.31% 30.26 1.053 1.005
All Grain 27
SP Saison
1.35 gal 4.7% 14.3 1.040 1.004
extract 20
Simple Saison
1.1 gal 5.77% 17.55 1.049 1.005
extract 25
Simple Saison
1.1 gal 5.77% 17.55 1.049 1.005
extract 26
vibeer
600 L 4.95% 25.61 1.042 1.004
All Grain 22
Saison Xupont
100 L 6.88% 21.74 1.056 1.004
All Grain 24

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Pilsner 830 Belgian Grain base malt 1.6°L
37 68% 7% - 100%
American - Pilsner 537 American Grain base malt 1.8°L
37 66% 1% - 100%
German - Pilsner 532 German Grain base malt 1.6°L
38 68% 6% - 100%
American - White Wheat 507 American Grain base malt 2.8°L
40 14% 2% - 100%
US - Pale 2-Row 452 US Grain base malt 1.8°L
37 60% 3% - 100%
Flaked Oats 399 Adjunct raw 2.2°L
33 7% 1% - 71%
German - Acidulated Malt 395 German Grain acidulated malt 3.4°L
27 4% 0% - 29%
Munich - Light 10L 388 Grain specialty malt 10°L
33 11% 1% - 50%
German - Vienna 372 German Grain base malt 4°L
37 17% 0% - 100%
Flaked Wheat 368 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 827 3.5 33% 5% - 100%
Styrian Goldings 501 5.5 36% 3% - 100%
East Kent Goldings 432 5 35% 2% - 100%
Citra 327 11 28% 1% - 100%
Amarillo 321 8.6 29% 3% - 100%
Magnum 310 15 29% 1% - 100%
Cascade 215 7 32% 1% - 100%
Sorachi Ace 208 11.1 27% 2% - 100%
Hallertau Mittelfruh 183 3.75 34% 4% - 100%
Nelson Sauvin 157 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 18 American Grain base malt 4°L
35 61% 25% - 100%
Belgian - CaraMunich 17 Belgian Grain crystal malt 50°L
33 66% 8% - 100%
American - Caramel / Crystal 10L 13 American Grain crystal malt 10°L
35 60% 19% - 100%
Belgian - Biscuit 13 Belgian Grain roasted malt 23°L
35 39% 8% - 100%
American - Caramel / Crystal 20L 12 American Grain crystal malt 20°L
35 59% 10% - 100%
Flaked Wheat 12 Adjunct raw 2°L
34 46% 17% - 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 - 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 643 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 275 Wyeast Ale 0.12 Low 78% 70°F 95°F
White Labs - Belgian Saison I Yeast WLP565 255 White Labs Ale Medium Medium 70% 68°F 75°F
Mangrove Jack - French Saison Ale M29 241 Mangrove Jack Ale n/a Medium 87.5% 79°F 90°F
Fermentis - Safale - Belgian Saison Ale Yeast BE-134 217 Fermentis / Safale Ale Low 90% 64°F 82°F
White Labs - Belgian Saison II Yeast WLP566 215 White Labs Ale Medium Medium 81.5% 68°F 78°F
Lallemand - Belle Saison 150 Lallemand Ales High Low 90% 59°F 95°F
White Labs - French Saison Ale Yeast WLP590 86 White Labs Ales Medium Medium 81% 69°F 75°F
Omega Yeast Labs - Saisonstein’s Monster OYL-500 85 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 397 Water Agt Mash 22% 0% - 100%
Whirlfloc 236 Fining Boil 56% 0% - 100%
Irish Moss 225 Fining Boil 56% 0% - 100%
Lactic acid 191 Water Agt Mash 68% 0% - 100%
Calcium Chloride (dihydrate) 187 Water Agt Mash 17% 0% - 100%
Epsom Salt 142 Water Agt Mash 8% 0% - 61%
Calcium Chloride (anhydrous) 85 Water Agt Mash 21% 0% - 100%
Calcium Chloride (dihydrate) 60 Water Agt Mash 13% 0% - 67%
Yeast Nutrient 57 Other Boil 34% 0% - 100%
Phosphoric acid 56 Water Agt Mash 72% 0% - 100%

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