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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 5719
Raglan Saison
127 L 6.09% 34.54 1.051 1.005
All Grain 5563
01 RUSTIC HOPPY SAISON
28 L 5.52% 35.23 1.047 1.005
All Grain 4939
L' Internationale attempt
3.25 gal 5.8% 22.93 1.053 1.009
BIAB 4061
Bakke Brygg Lemondrop Saison 20 L
22 L 6.52% 30.67 1.054 1.004
All Grain 3696
Cranberry Saison
5.5 gal 8.44% 37.58 1.080 1.016
BIAB 3221
Blackberry Saison
5.5 gal 5.67% 29.78 1.053 1.009
All Grain 3164
Winter Saison (Grainfather)
23 L 7.6% 35.72 1.071 1.013
All Grain 2851
Peach Saison
5.5 gal 5.76% 31.17 1.061 1.017
All Grain 2639
1 - French Saison 2 19lt
19 L 6.2% 28.38 1.048 1.001
All Grain 2202

Newest Saison Recipes

Title Size ABV IBU OG FG Color Method Views
Imperial Saison
12 L 7.85% 45.21 1.065 1.005
All Grain 3
Belgian Saison
5.5 gal 8.42% 46.37 1.077 1.013
extract 27
West Coast Saison
23 L 4.36% 20.47 1.047 1.014
All Grain 15
Awesome Recipe
93 gal 5.11% 0 1.051 1.012
All Grain 1
Saison Noire
3 gal 5.85% 27.55 1.050 1.006
All Grain 4
‘Tis the Saison
5 gal 6.85% 20.78 1.063 1.011
All Grain 22
Pfreim Lemon Zest Farmhouse Ale
5 gal 7.39% 26.12 1.078 1.022
All Grain 1
Winter Saison
2.5 gal 6.09% 31.55 1.060 1.014
BIAB 1
Sorachi Ace
19 L 6.63% 34.22 1.063 1.013
All Grain 10
Kutz's Saison Rouge
24 L 6.48% 35.81 1.054 1.005
BIAB 6

Fermentables Used In Saison Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Belgian - Pilsner 579 Belgian Grain base malt 1.6°L
37 68% 1% - 100%
German - Pilsner 376 German Grain base malt 1.6°L
38 67% 4% - 100%
American - Pilsner 332 American Grain base malt 1.8°L
37 68% 4% - 100%
American - White Wheat 287 American Grain base malt 2.8°L
40 14% 2% - 86%
German - Vienna 266 German Grain base malt 4°L
37 18% 0% - 100%
Flaked Wheat 261 Adjunct raw 2°L
34 10% 1% - 41%
Cane Sugar 243 Sugar sugar 0°L
46 8% 0% - 35%
German - Acidulated Malt 240 German Grain acidulated malt 3.4°L
27 4% 1% - 25%
Flaked Oats 239 Adjunct raw 2.2°L
33 7% 1% - 38%
American - Pale 2-Row 237 American Grain base malt 1.8°L
37 62% 7% - 100%

Hops Used In Saison Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 446 3.5 33% 5% - 100%
Styrian Goldings 267 5.5 35% 6% - 100%
East Kent Goldings 266 5 37% 5% - 100%
Magnum 238 15 32% 2% - 100%
Citra 180 11 29% 2% - 100%
Amarillo 166 8.6 29% 1% - 100%
Cascade 110 7 32% 4% - 100%
Mosaic 100 12.5 31% 3% - 100%
Sorachi Ace 99 11.1 27% 2% - 100%
Fuggles 89 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 17 American Grain base malt 4°L
35 48% 12% - 100%
Belgian - CaraMunich 12 Belgian Grain crystal malt 50°L
33 65% 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 - Aromatic 7 Belgian Grain roasted malt 38°L
33 48% 11% - 100%
Belgian - CaraVienne 7 Belgian Grain crystal malt 20°L
34 60% 20% - 100%
American - Wheat 6 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%
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 338 Wyeast Ale 0.12 Low 80% 65°F 77°F
Danstar - Belle Saison Yeast 331 Danstar Ale High Low 80% 63°F 75°F
Wyeast - Belgian Saison 3724 194 Wyeast Ale 0.12 Low 78% 70°F 95°F
White Labs - Belgian Saison I Yeast WLP565 166 White Labs Ale Medium Medium 70% 68°F 75°F
Mangrove Jack - French Saison Ale M29 142 Mangrove Jack Ale n/a Medium 87.5% 79°F 90°F
White Labs - Belgian Saison II Yeast WLP566 120 White Labs Ale Medium Medium 81.5% 68°F 78°F
Fermentis - Safale - Belgian Saison Ale Yeast BE-134 112 Fermentis / Safale Ale Low 90% 64°F 82°F
Wyeast - Farmhouse Ale 3726 51 Wyeast Ale 0.12 Variable 76% 70°F 95°F
White Labs - French Saison Ale Yeast WLP590 50 White Labs Ale Medium Medium 76.5% 69°F 75°F
Omega Yeast Labs - Saisonstein’s Monster OYL-500 49 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 225 Water Agt Mash 20% 0% - 100%
Whirlfloc 162 Fining Boil 63% 0% - 100%
Calcium Chloride (dihydrate) 125 Water Agt Mash 13% 0% - 67%
Irish Moss 119 Fining Boil 57% 0% - 100%
Lactic acid 97 Water Agt Mash 72% 0% - 100%
Epsom Salt 79 Water Agt Mash 8% 0% - 50%
Calcium Chloride (dihydrate) 58 Water Agt Mash 13% 0% - 68%
Table Salt 56 Water Agt Mash 6% 0% - 50%
Baking Soda 35 Water Agt Mash 8% 0% - 35%
Wyeast - Beer Nutrient 28 Water Agt Boil 50% 0% - 100%

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