Strong Belgian Ale - Saison

Top 10 Saison Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Råger	5 L	5.42%	23.92	1.05	1.009		All Grain	4539
L' Internationale attempt	3.25 gal	5.8%	22.93	1.053	1.009		BIAB	3223
Bakke Brygg Lemondrop Saison 20 L	22 L	6.52%	30.67	1.054	1.004		All Grain	2733
1st Saison	5 gal	6.22%	33.69	1.057	1.01		All Grain	2510
Saison	22 L	6%	18.92	1.06	1.014		All Grain	2320
saison	5.5 gal	7.17%	60.24	1.058	1.004		BIAB	2269
Cranberry Saison	5.5 gal	8.44%	37.58	1.08	1.016		BIAB	2268
Blackberry Saison	5.5 gal	5.67%	29.78	1.053	1.009		All Grain	2160
Winter Saison (Grainfather)	23 L	7.6%	35.72	1.071	1.013		All Grain	2004
EXTRA LATE SPRING BREW DAY	45 gal	6.27%	31.97	1.066	1.019		All Grain	1867

Newest Saison Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Belgian-Style Saison	5.5 gal	6.07%	26.15	1.05	1.003		All Grain	4
Saison Dupont Clone	5.5 gal	6.95%	31.28	1.064	1.011		BIAB	7
Dark Saison	5.5 gal	4.95%	0	1.05	1.013		All Grain	4
Beet Saison	2.8 gal	6.41%	29.06	1.059	1.01		BIAB	3
Sezon zimowy	23 L	6.12%	40.12	1.057	1.01		All Grain	6
D6: Grisette	3.75 L	3.62%	26.92	1.035	1.007		BIAB	3
Simple Saison	1.1 gal	5.13%	35.8	1.05	1.012		All Grain	6
Brooklyn 1/2 Ale	5.25 gal	3.71%	15.43	1.032	1.004		BIAB	8
Wennersborgs Wheat Saison	19 L	6.4%	26.46	1.063	1.014		All Grain	7
Saison #6	5 gal	6.92%	30.27	1.061	1.008		BIAB	5

Fermentables Used In Saison Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Pilsner	427	Belgian	Grain	Base malt	1.6 °L	37	67%	1% - 100%
Pilsner	295	German	Grain	Base malt	1.6 °L	38	66%	4% - 100%
Pilsner	231	American	Grain	Base malt	1.8 °L	37	69%	6% - 100%
Vienna	210	German	Grain	Base malt	4 °L	37	18%	0% - 100%
Flaked Wheat	208		Adjunct	Raw	2 °L	34	10%	1% - 41%
White Wheat	203	American	Grain	Base malt	2.8 °L	40	14%	2% - 86%
Flaked Oats	192		Adjunct	Raw	2.2 °L	33	7%	1% - 22%
Cane Sugar	173		Sugar	Sugar	0 °L	46	8%	1% - 20%
Pale 2-Row	172	American	Grain	Base malt	1.8 °L	37	62%	9% - 100%
Wheat Malt	169	German	Grain	Base malt	2 °L	37	14%	0% - 44%

Hops Used In Saison Recipes (View More)

Name	Uses	Average AA	Avg. Usage	Usage Range
Saaz	348	3.5	34%	5% - 100%
Styrian Goldings	193	5.5	34%	6% - 100%
East Kent Goldings	193	5	37%	5% - 100%
Magnum	172	15	31%	2% - 100%
Citra	137	11	29%	2% - 100%
Amarillo	111	8.6	28%	1% - 100%
Cascade	83	7	30%	4% - 100%
Mosaic	79	12.5	30%	4% - 100%
Sorachi Ace	78	11.1	25%	2% - 67%
Tettnanger	69	4.5	35%	8% - 100%

Steeping Grains Used In Saison Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Vienna	11	American	Grain	Base malt	4 °L	35	49%	20% - 100%
CaraMunich	8	Belgian	Grain	Crystal malt	50 °L	33	82%	9% - 100%
Flaked Wheat	8		Adjunct	Raw	2 °L	34	27%	11% - 40%
White Wheat	7	American	Grain	Base malt	2.8 °L	40	30%	15% - 50%
Carapils (Dextrine Malt)	6	American	Grain	Crystal malt	1.8 °L	33	57%	17% - 100%
CaraVienne	6	Belgian	Grain	Crystal malt	20 °L	34	53%	20% - 100%
Munich - Light 10L	5	American	Grain	Base malt	10 °L	33	38%	15% - 67%
Vienna	5	German	Grain	Base malt	4 °L	37	45%	25% - 100%
Aromatic	5	Belgian	Grain	Roasted malt	38 °L	33	49%	11% - 100%
Caramel / Crystal 20L	5	American	Grain	Crystal malt	20 °L	35	59%	17% - 100%

Yeasts Used In Saison Recipes (View More)

Name	Uses	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
French Saison 3711	274	Wyeast	Ale	0.12	Low	80	65°F	77°F
Belle Saison Yeast	260	Danstar	Ale	High	Low	80	63°F	75°F
Belgian Saison 3724	149	Wyeast	Ale	0.12	Low	78	70°F	95°F
Belgian Saison I Yeast WLP565	118	White Labs	Ale	Medium	Medium	70	68°F	75°F
Belgian Saison II Yeast WLP566	100	White Labs	Ale	Medium	Medium	81.5	68°F	78°F
French Saison Ale M29	92	Mangrove Jack	Ale	n/a	Medium	87.5	79°F	90°F
Safale - Belgian Saison Ale Yeast BE-134	52	Fermentis / Safale	Ale		Low	90	64°F	82°F
Saisonstein’s Monster OYL-500	34	Omega Yeast Labs	hybrid	High	Low	80	65°F	78°F
Belgian Style Saison Blend WLP568	33	White Labs	Ale	Medium	Medium	75	70°F	80°F
Farmhouse Ale 3726	30	Wyeast	Ale	0.12	Variable	76	70°F	95°F
B64 Napoleon	24	Imperial Yeast	Belgian Ale		Low	77	65°F	78°F

Other Ingredients Used In Saison Recipes (View More)

Name	Uses	Type	Use	Avg. Usage	Usage Range
Irish Moss	109	Other	Boil	59%	0% - 100%
Whirlfloc	104	Fining	Boil	67%	0% - 100%
yeast nutrient	89	Other	Boil	39%	0% - 100%
Gypsum	72	Water Agt	Mash	18%	0% - 100%
Calcium Chloride	55	Water Agt	Mash	11%	0% - 67%
Coriander	44	Spice	Boil	36%	0% - 100%
Lactic acid	25	Water Agt	Mash	71%	11% - 100%
Sweet Orange Peel	24	Flavor	Secondary	34%	1% - 100%
Epsom Salt	22	Water Agt	Mash	5%	0% - 29%
Whirfloc	22	Other	Boil	62%	0% - 100%
Protafloc	21	Fining	Boil	54%	0% - 100%

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