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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 7321
Bakke Brygg Lemondrop Saison 20 L
22 L 6.52% 30.67 1.054 1.004
All Grain 5534
Peach Saison
5.5 gal 5.76% 31.17 1.061 1.017
All Grain 5365
Cranberry Saison
5.5 gal 8.44% 37.58 1.080 1.016
BIAB 4981
Blackberry Saison
5.5 gal 5.67% 29.78 1.053 1.009
All Grain 4632
The Saison That Was Promised (Hallertau Blanc Saison)
5.3 gal 6.24% 31.87 1.054 1.006
All Grain 4122
Peppercorn Saison
5.5 gal 6.47% 44.91 1.058 1.009
All Grain 3632
Spring Citrus Citra Saison
5.5 gal 6.55% 26.23 1.061 1.011
All Grain 3049
Cherry Saison
5.5 gal 8.26% 31.61 1.070 1.007
All Grain 2903
EXTRA LATE SPRING BREW DAY
45 gal 6.27% 31.97 1.066 1.019
All Grain 2734

Newest Saison Recipes

Title Size ABV IBU OG FG Color Method Views
Storm the Bastille - Imperial Farmhouse Ale
5.5 gal 9.69% 75.1 1.086 1.013
extract 12
Funkwerks Saison Clone
4.5 L 6.03% 41.17 1.053 1.007
BIAB 10
Awesome Recipe Saison
5.5 gal 8.15% 31.03 1.068 1.006
All Grain 10
Awesome Recipe
5.5 gal 6.39% 29.15 1.063 1.014
All Grain 5
Nelson Saison
110 gal 5.51% 34.26 1.048 1.006
All Grain 19
Rustic Saison
12 gal 5.5% 45.48 1.056 1.014
BIAB 25
Saison 2022
3.25 gal 5.3% 36.28 1.048 1.008
BIAB 29
Belgian Dark Saison
5.5 gal 7.33% 53.65 1.067 1.012
All Grain 61
RASPBERRY HIBISCUS SAISON
5.5 gal 7.15% 25.84 1.067 1.013
All Grain 15
Seasonal Depression Saison
20 L 6.35% 21.23 1.053 1.005
All Grain 16

Fermentables Used In Saison Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Pilsner 536 Belgian Grain base malt 1.6°L
37 68% 1% - 100%
German - Pilsner 355 German Grain base malt 1.6°L
38 67% 4% - 100%
American - Pilsner 327 American Grain base malt 1.8°L
37 68% 4% - 100%
American - White Wheat 281 American Grain base malt 2.8°L
40 14% 2% - 86%
Munich - Light 10L 265 Grain specialty malt 10°L
33 12% 2% - 63%
German - Vienna 257 German Grain base malt 4°L
37 18% 0% - 100%
Flaked Wheat 248 Adjunct raw 2°L
34 10% 1% - 41%
German - Acidulated Malt 247 German Grain acidulated malt 3.4°L
27 4% 1% - 24%
Cane Sugar 241 Sugar sugar 0°L
46 7% 1% - 21%
Flaked Oats 237 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 446 3.5 34% 5% - 100%
Styrian Goldings 263 5.5 34% 6% - 100%
East Kent Goldings 251 5 37% 5% - 100%
Magnum 216 15 30% 2% - 100%
Citra 169 11 29% 2% - 100%
Amarillo 154 8.6 30% 1% - 100%
Cascade 105 7 32% 4% - 100%
Sorachi Ace 96 11.1 28% 2% - 100%
Mosaic 94 12.5 30% 3% - 100%
Hallertau Mittelfruh 87 3.75 39% 4% - 100%

Steeping Grains Used In Saison Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Vienna 17 American Grain base malt 4°L
35 50% 12% - 100%
Belgian - CaraMunich 13 Belgian Grain crystal malt 50°L
33 68% 8% - 100%
American - White Wheat 10 American Grain base malt 2.8°L
40 30% 12% - 50%
Flaked Wheat 9 Adjunct raw 2°L
34 28% 11% - 40%
Belgian - CaraVienne 7 Belgian Grain crystal malt 20°L
34 60% 20% - 100%
Munich - Light 10L 7 Grain specialty malt 10°L
33 35% 12% - 67%
German - Vienna 6 German Grain base malt 4°L
37 60% 25% - 100%
American - Carapils (Dextrine Malt) 6 American Grain crystal malt 1.8°L
33 57% 17% - 100%
American - Caramel / Crystal 20L 5 American Grain crystal malt 20°L
35 59% 17% - 100%
German - Wheat Malt 5 German Grain base malt 2°L
37 41% 25% - 50%

Yeasts Used In Saison Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Danstar - Belle Saison Yeast 316 Danstar Ale High Low 80% 63°F 75°F
Wyeast - French Saison 3711 306 Wyeast Ale 0.12 Low 80% 65°F 77°F
Wyeast - Belgian Saison 3724 189 Wyeast Ale 0.12 Low 78% 70°F 95°F
White Labs - Belgian Saison I Yeast WLP565 161 White Labs Ale Medium Medium 70% 68°F 75°F
Mangrove Jack - French Saison Ale M29 136 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 Saison II Yeast WLP566 115 White Labs Ale Medium Medium 81.5% 68°F 78°F
Imperial Yeast - B56 Rustic 51 Imperial Yeast Belgian Ale Medium 72% 68°F 90°F
Omega Yeast Labs - Saisonstein’s Monster OYL-500 50 Omega Yeast Labs Ales High Low 80% 65°F 78°F
White Labs - French Saison Ale Yeast WLP590 50 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 269 Water Agt Mash 20% 0% - 100%
Whirlfloc 179 Water Agt Boil 56% 0% - 100%
Lactic acid 123 Water Agt Mash 69% 0% - 100%
Irish Moss 115 Fining Mash 57% 0% - 100%
Calcium Chloride (dihydrate) 109 Water Agt Mash 9% 0% - 66%
Calcium Chloride (dihydrate) 104 Water Agt Mash 13% 0% - 67%
Epsom Salt 102 Water Agt Sparge 6% 0% - 50%
Table Salt 60 Water Agt Mash 6% 0% - 50%
Phosphoric acid 44 Water Agt Mash 70% 1% - 100%
Baking Soda 43 Water Agt Mash 7% 0% - 35%

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