Strong Belgian Ale - Saison - Beer Recipes | Brewer's Friend
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Strong Belgian Ale - Saison


Most commonly, a pale, refreshing, highly-attenuated, moderately-bitter, moderate-strength Belgian ale with a very dry finish. Typically highly carbonated, and using non-barley cereal grains and optional spices for complexity, as complements the expressiv

Flavor Profile: Medium-low to medium-high fruity and spicy flavors, supported by a low to medium soft malt character, often with some grainy flavors. Bitterness is typically moderate to high, although sourness can be present in place of bitterness (both should not be str

Ingredients: Not typically spiced, with the yeast, hops and grain providing the character; but spices are allowed if they provide a complementary character. Continental base malts are typical, but the grist frequently contains other grains such as wheat, oats, rye, or

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 8345
Peach Saison
5.5 gal 5.76% 31.17 1.061 1.017
All Grain 7162
Bakke Brygg Lemondrop Saison 20 L
22 L 6.52% 30.67 1.054 1.004
All Grain 6979
Cranberry Saison
5.5 gal 8.44% 37.58 1.080 1.016
BIAB 6314
Blackberry Saison
5.5 gal 5.67% 29.78 1.053 1.009
All Grain 5373
Peppercorn Saison
5.5 gal 6.47% 44.91 1.058 1.009
All Grain 4935
2024 Saison
21 L 5.42% 23.16 1.053 1.012
All Grain 4916
Spring Citrus Citra Saison
5.5 gal 6.55% 26.23 1.061 1.011
All Grain 3946
Cherry Saison
5.5 gal 8.26% 31.61 1.070 1.007
All Grain 3866
EXTRA LATE SPRING BREW DAY
45 gal 6.27% 31.97 1.066 1.019
All Grain 3582

Newest Saison Recipes

Title Size ABV IBU OG FG Color Method Views
SSB - Sasion - WIP
150 L 6.7% 38.86 1.054 1.003
All Grain 13
Saison - Books & Brews
15 gal 6.08% 26.14 1.061 1.014
All Grain 19
Jib belgain ale
40 L 6.14% 23.16 1.056 1.009
All Grain 26
Pink Boots 2024
130 gal 5.78% 22.99 1.054 1.010
extract 26
Saison/Braggot
5 gal 6.63% 15.98 1.064 1.013
BIAB 25
Trying OBC Recipe 6
20 L 5.22% 26.11 1.052 1.012
All Grain 32
Summer Saison
5 gal 4.92% 22.01 1.050 1.012
All Grain 32
Cherry Tart Saison
5.5 gal 7.06% 20.5 1.059 1.005
All Grain 41
It's a me ......
15 L 6.51% 26.78 1.063 1.013
BIAB 37
Saison MF Blend
21 L 5.72% 27.54 1.047 1.004
All Grain 38

Fermentables Used In Saison Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Pilsner 728 Belgian Grain base malt 1.6°L
37 68% 1% - 100%
American - Pilsner 485 American Grain base malt 1.8°L
37 68% 4% - 100%
German - Pilsner 463 German Grain base malt 1.6°L
38 67% 4% - 100%
American - White Wheat 416 American Grain base malt 2.8°L
40 13% 1% - 86%
Cane Sugar 410 Sugar sugar 0°L
46 8% 0% - 100%
German - Vienna 353 German Grain base malt 4°L
37 18% 0% - 100%
Flaked Wheat 349 Adjunct raw 2°L
34 10% 1% - 41%
Flaked Oats 347 Adjunct raw 2.2°L
33 7% 1% - 38%
Munich - Light 10L 346 Grain specialty malt 10°L
33 12% 1% - 63%
German - Acidulated Malt 346 German Grain acidulated malt 3.4°L
27 4% 1% - 25%

Hops Used In Saison Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 663 3.5 34% 3% - 100%
Styrian Goldings 416 5.5 36% 6% - 100%
East Kent Goldings 386 5 37% 3% - 100%
Magnum 350 15 31% 2% - 100%
Citra 234 11 29% 2% - 100%
Amarillo 233 8.6 31% 1% - 100%
Cascade 151 7 34% 4% - 100%
Hallertau Mittelfruh 146 3.75 40% 4% - 100%
Sorachi Ace 143 11.1 29% 2% - 100%
Tettnanger 134 4.5 36% 7% - 100%

Steeping Grains Used In Saison Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Vienna 22 American Grain base malt 4°L
35 50% 12% - 100%
Belgian - CaraMunich 14 Belgian Grain crystal malt 50°L
33 63% 3% - 100%
American - White Wheat 13 American Grain base malt 2.8°L
40 36% 12% - 100%
German - Vienna 11 German Grain base malt 4°L
37 55% 25% - 100%
Belgian - CaraVienne 10 Belgian Grain crystal malt 20°L
34 60% 20% - 100%
Flaked Wheat 9 Adjunct raw 2°L
34 28% 11% - 40%
American - Carapils (Dextrine Malt) 8 American Grain crystal malt 1.8°L
33 52% 17% - 100%
Munich - Light 10L 8 Grain specialty malt 10°L
33 37% 12% - 67%
German - Wheat Malt 7 German Grain base malt 2°L
37 41% 25% - 50%
Aromatic 7 Grain base malt 38°L
33 37% 11% - 50%

Yeasts Used In Saison Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Wyeast - French Saison 3711 408 Wyeast Ale 0.12 Low 80% 65°F 77°F
Danstar - Belle Saison Yeast 393 Danstar Ale High Low 80% 63°F 75°F
Fermentis - Safale - Belgian Saison Ale Yeast BE-134 283 Fermentis / Safale Ale Low 90% 64°F 82°F
Wyeast - Belgian Saison 3724 272 Wyeast Ale 0.12 Low 78% 70°F 95°F
White Labs - Belgian Saison I Yeast WLP565 228 White Labs Ale Medium Medium 70% 68°F 75°F
Mangrove Jack - French Saison Ale M29 227 Mangrove Jack Ale n/a Medium 87.5% 79°F 90°F
Lallemand - Belle Saison 174 Lallemand Ales High Low 90% 59°F 95°F
White Labs - Belgian Saison II Yeast WLP566 152 White Labs Ale Medium Medium 81.5% 68°F 78°F
Omega Yeast Labs - Saisonstein’s Monster OYL-500 106 Omega Yeast Labs Ales High Low 80% 65°F 78°F
White Labs - French Saison Ale Yeast WLP590 92 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 561 Water Agt Mash 18% 0% - 100%
Lactic acid 276 Water Agt Mash 70% 0% - 100%
Calcium Chloride (dihydrate) 274 Water Agt Mash 13% 0% - 100%
Whirlfloc 270 Water Agt Boil 54% 0% - 100%
Epsom Salt 247 Water Agt Mash 6% 0% - 50%
Irish Moss 169 Fining Boil 58% 0% - 100%
Calcium Chloride (anhydrous) 126 Water Agt Mash 11% 0% - 100%
Calcium Chloride (dihydrate) 107 Water Agt Mash 13% 0% - 67%
Baking Soda 96 Water Agt Mash 7% 0% - 35%
Phosphoric acid 92 Water Agt Mash 70% 0% - 100%

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