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	4277
L' Internationale attempt	3.25 gal	5.8%	22.93	1.053	1.009		BIAB	2945
Bakke Brygg Lemondrop Saison 20L	20 L	6.61%	32.85	1.054	1.004		All Grain	2535
1st Saison	5 gal	6.22%	33.69	1.057	1.01		All Grain	2318
Saison	22 L	6%	18.92	1.06	1.014		All Grain	2133
Cranberry Saison	5.5 gal	8.44%	37.58	1.08	1.016		BIAB	2089
saison	5.5 gal	7.17%	60.24	1.058	1.004		BIAB	2030
Blackberry Saison	5.5 gal	5.67%	29.78	1.053	1.009		All Grain	2006
Winter Saison (Grainfather)	23 L	7.6%	35.72	1.071	1.013		All Grain	1793
EXTRA LATE SPRING BREW DAY	45 gal	6.27%	31.97	1.066	1.019		All Grain	1785

Newest Saison Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
????	21 L	5.31%	20.13	1.046	1.006		All Grain	7
GYLE 001 - GRISETTE v1	20 L	3.59%	36.44	1.03	1.003		All Grain	5
Cobbler's Pale Cow Botherer	12 L	5.9%	22.6	1.049	1.004		BIAB	6
Saison De Noel	5 gal	7.28%	0	1.06	1.004		extract	15
Beza	5 L	12.12%	0	1.093	1		All Grain	9
Dupont Clone	5.5 gal	7.02%	34.4	1.059	1.006		All Grain	15
Takomo Hoppy Saison 2018	77 L	5.04%	31.84	1.05	1.011		All Grain	9
Saison amb Mores	40 L	6.61%	32.06	1.061	1.011		All Grain	4
Bigger Saison w/ Munich	5.5 gal	6.92%	0	1.059	1.006		BIAB	6
Saison Yups	21 L	6.08%	43.46	1.057	1.011		All Grain	3

Fermentables Used In Saison Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Pilsner	402	Belgian	Grain	Base malt	1.6 °L	37	68%	1% - 100%
Pilsner	274	German	Grain	Base malt	1.6 °L	38	66%	4% - 100%
Pilsner	219	American	Grain	Base malt	1.8 °L	37	69%	6% - 100%
White Wheat	201	American	Grain	Base malt	2.8 °L	40	14%	2% - 86%
Flaked Wheat	195		Adjunct	Raw	2 °L	34	10%	1% - 41%
Vienna	192	German	Grain	Base malt	4 °L	37	18%	0% - 100%
Flaked Oats	182		Adjunct	Raw	2.2 °L	33	7%	2% - 39%
Cane Sugar	164		Sugar	Sugar	0 °L	46	8%	1% - 20%
Pale 2-Row	163	American	Grain	Base malt	1.8 °L	37	62%	9% - 100%
Wheat Malt	162	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	321	3.5	33%	5% - 100%
East Kent Goldings	180	5	37%	5% - 100%
Styrian Goldings	174	5.5	34%	6% - 100%
Magnum	162	15	29%	2% - 100%
Citra	131	11	29%	2% - 100%
Amarillo	110	8.6	28%	1% - 100%
Cascade	80	7	31%	4% - 100%
Mosaic	78	12.5	29%	4% - 100%
Sorachi Ace	74	11.1	25%	2% - 67%
Tettnanger	67	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	261	Wyeast	Ale	0.12	Low	80	65°F	77°F
Belle Saison Yeast	249	Danstar	Ale	High	Low	80	63°F	75°F
Belgian Saison 3724	144	Wyeast	Ale	0.12	Low	78	70°F	95°F
Belgian Saison I Yeast WLP565	112	White Labs	Ale	Medium	Medium	70	68°F	75°F
Belgian Saison II Yeast WLP566	99	White Labs	Ale	Medium	Medium	81.5	68°F	78°F
French Saison Ale M29	87	Mangrove Jack	Ale	n/a	Medium	87.5	79°F	90°F
Safale - Belgian Saison Ale Yeast BE-134	46	Fermentis / Safale	Ale		Low	90	64°F	82°F
Belgian Style Saison Blend WLP568	33	White Labs	Ale	Medium	Medium	75	70°F	80°F
Saisonstein’s Monster OYL-500	33	Omega Yeast Labs	hybrid	High	Low	80	65°F	78°F
Farmhouse Ale 3726	28	Wyeast	Ale	0.12	Variable	76	70°F	95°F
B64 Napoleon	21	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	106	Fining	Boil	60%	0% - 100%
whirlfloc	99	Fining	Boil	70%	0% - 100%
yeast nutrient	82	Other	Boil	38%	0% - 100%
gypsum	51	Water Agt	Mash	23%	0% - 100%
coriander	42	Spice	Boil	37%	0% - 100%
Calcium Chloride	34	Water Agt	Mash	10%	0% - 48%
Sweet orange peel	24	Flavor	Boil	34%	1% - 100%
protafloc	21	Other	Boil	54%	0% - 100%
Whirfloc	20	Fining	Boil	63%	0% - 100%
Orange Peel	20	Spice	Boil	48%	0% - 100%
bitter orange peel	18	Spice	Boil	30%	1% - 93%

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