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Strong Belgian Ale - Saison

BJCP Style Guide

Top 10 Saison Recipes

Title Size ABV IBU OG FG Color Method Views
Råger
5 L 5.42% 23.92 1.050 1.009
All Grain 6034
Raglan Saison
127 L 6.09% 34.54 1.051 1.005
All Grain 5821
L' Internationale attempt
3.25 gal 5.8% 22.93 1.053 1.009
BIAB 4277
Bakke Brygg Lemondrop Saison 20 L
22 L 6.52% 30.67 1.054 1.004
All Grain 4174
Blackberry Saison
5.5 gal 5.67% 29.78 1.053 1.009
All Grain 3513
Cranberry Saison
5.5 gal 8.44% 37.58 1.080 1.016
BIAB 3494
Winter Saison (Grainfather)
23 L 7.6% 35.72 1.071 1.013
All Grain 3153
Peach Saison
5.5 gal 5.76% 31.17 1.061 1.017
All Grain 3140
EXTRA LATE SPRING BREW DAY
45 gal 6.27% 31.97 1.066 1.019
All Grain 2264
Peppercorn Saison
5.5 gal 6.47% 44.91 1.058 1.009
All Grain 2103

Newest Saison Recipes

Title Size ABV IBU OG FG Color Method Views
Quarantine Saison
5 gal 6.59% 19.72 1.061 1.011
BIAB 6
American Farmhouse Saison
5 gal 6.31% 34.2 1.052 1.004
All Grain 14
Saison Capitale
5.5 gal 5.59% 33.61 1.052 1.010
All Grain 3
Quarantine Saison
5.25 gal 5.79% 64.79 1.053 1.009
extract 15
Saison
2.5 gal 5.69% 21.91 1.054 1.011
BIAB 4
Local Ingredient Saison (PA)
5.5 gal 5.97% 23.38 1.055 1.009
All Grain 25
Saison ES
25 L 5.87% 31.84 1.064 1.019
All Grain 13
Spring Saison
2.75 gal 6.82% 26.52 1.065 1.015
All Grain 4
Continental Saison 42L
42 L 5.5% 25.66 1.059 1.017
All Grain 12
Shelter-in-Place Saion
19 L 5.83% 23.51 1.050 1.005
All Grain 15

Fermentables Used In Saison Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Belgian - Pilsner 605 Belgian Grain base malt 1.6°L
37 68% 1% - 100%
German - Pilsner 400 German Grain base malt 1.6°L
38 67% 4% - 100%
American - Pilsner 353 American Grain base malt 1.8°L
37 68% 4% - 100%
American - White Wheat 303 American Grain base malt 2.8°L
40 14% 1% - 86%
German - Vienna 277 German Grain base malt 4°L
37 18% 0% - 100%
Flaked Wheat 269 Adjunct raw 2°L
34 10% 1% - 41%
Cane Sugar 262 Sugar sugar 0°L
46 8% 0% - 35%
German - Acidulated Malt 257 German Grain acidulated malt 3.4°L
27 4% 1% - 25%
American - Pale 2-Row 253 American Grain base malt 1.8°L
37 62% 7% - 100%
Flaked Oats 252 Adjunct raw 2.2°L
33 7% 1% - 38%

Hops Used In Saison Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 477 3.5 34% 5% - 100%
Styrian Goldings 283 5.5 35% 6% - 100%
East Kent Goldings 282 5 37% 4% - 100%
Magnum 251 15 31% 2% - 100%
Citra 184 11 29% 2% - 100%
Amarillo 174 8.6 29% 1% - 100%
Cascade 119 7 32% 4% - 100%
Sorachi Ace 108 11.1 28% 2% - 100%
Mosaic 104 12.5 30% 3% - 100%
Fuggles 95 4.5 38% 5% - 100%

Steeping Grains Used In Saison Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Vienna 18 American Grain base malt 4°L
35 49% 12% - 100%
Belgian - CaraMunich 13 Belgian Grain crystal malt 50°L
33 68% 8% - 100%
American - White Wheat 11 American Grain base malt 2.8°L
40 31% 12% - 50%
Flaked Wheat 9 Adjunct raw 2°L
34 28% 11% - 40%
Belgian - CaraVienne 8 Belgian Grain crystal malt 20°L
34 62% 20% - 100%
American - Wheat 7 American Grain base malt 1.8°L
38 33% 17% - 50%
American - Munich - Light 10L 6 American Grain base malt 10°L
33 34% 12% - 67%
German - Vienna 6 German Grain base malt 4°L
37 60% 25% - 100%
Belgian - Aromatic 6 Belgian Grain roasted malt 38°L
33 39% 11% - 50%
American - Carapils (Dextrine Malt) 6 American Grain crystal malt 1.8°L
33 57% 17% - 100%

Yeasts Used In Saison Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Wyeast - French Saison 3711 346 Wyeast Ale 0.12 Low 80% 65°F 77°F
Danstar - Belle Saison Yeast 343 Danstar Ale High Low 80% 63°F 75°F
Wyeast - Belgian Saison 3724 213 Wyeast Ale 0.12 Low 78% 70°F 95°F
White Labs - Belgian Saison I Yeast WLP565 174 White Labs Ale Medium Medium 70% 68°F 75°F
Mangrove Jack - French Saison Ale M29 150 Mangrove Jack Ale n/a Medium 87.5% 79°F 90°F
Fermentis - Safale - Belgian Saison Ale Yeast BE-134 126 Fermentis / Safale Ale Low 90% 64°F 82°F
White Labs - Belgian Saison II Yeast WLP566 123 White Labs Ale Medium Medium 81.5% 68°F 78°F
Imperial Yeast - B56 Rustic 55 Imperial Yeast Belgian Ale Medium 72% 68°F 90°F
White Labs - French Saison Ale Yeast WLP590 54 White Labs Ale Medium Medium 76.5% 69°F 75°F
Omega Yeast Labs - Saisonstein’s Monster OYL-500 53 Omega Yeast Labs Ales High Low 80% 65°F 78°F

Other Ingredients Used In Saison Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 268 Water Agt Mash 21% 0% - 100%
Whirlfloc 178 Fining Boil 60% 0% - 100%
Lactic acid 118 Water Agt Mash 71% 0% - 100%
Irish Moss 118 Fining Boil 58% 0% - 100%
Calcium Chloride (dihydrate) 118 Water Agt Mash 13% 0% - 67%
Epsom Salt 96 Water Agt Mash 7% 0% - 50%
Calcium Chloride (dihydrate) 90 Water Agt Mash 12% 0% - 68%
Table Salt 70 Water Agt Mash 5% 0% - 50%
Baking Soda 38 Water Agt Mash 9% 0% - 35%
Wyeast - Beer Nutrient 33 Water Agt Boil 51% 0% - 100%

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