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
Peach Saison	5.5 gal	5.76%	31.17	1.061	1.017		All Grain	8783
Bakke Brygg Lemondrop Saison 20 L	22 L	6.52%	30.67	1.054	1.004		All Grain	8035
Cranberry Saison	5.5 gal	8.44%	37.58	1.080	1.016		BIAB	7692
Peppercorn Saison	5.5 gal	6.47%	44.91	1.058	1.009		All Grain	6725
Blackberry Saison	5.5 gal	5.67%	29.78	1.053	1.009		All Grain	6451
Pink Peppercorn Saison	5.5 gal	7.25%	41.37	1.066	1.010		All Grain	5031
Cherry Saison	5.5 gal	8.26%	31.61	1.070	1.007		All Grain	4990
Spring Citrus Citra Saison	5.5 gal	6.55%	26.23	1.061	1.011		All Grain	4955
EXTRA LATE SPRING BREW DAY	45 gal	6.27%	31.97	1.066	1.019		All Grain	4670
Dark Saison	10.5 gal	7.54%	21.2	1.066	1.009		All Grain	3876

Newest Saison Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Lemon Funk	22 L	5.91%	18.09	1.055	1.010		All Grain	29
SaisIPA	22 L	6.72%	30.53	1.058	1.007		All Grain	37
Bock d'or - A26	20 L	7.5%	26.07	1.064	1.007		extract	67
Rustic Saison	5 gal	5.56%	51.24	1.053	1.011		All Grain	13
Brett Saison Shire	620 gal	5.55%	20.72	1.054	1.012		All Grain	67
Saison de Shralp	6 gal	6.19%	0	1.052	1.005		extract	51
Saison Negen III	5.5 gal	6.03%	36.81	1.050	1.004		BIAB	63
Rainlands Saison	2.4 gal	7.09%	27.96	1.065	1.011		BIAB	55
Q4 2026 Saison	5 gal	7.55%	32.89	1.066	1.008		BIAB	72
Ginger Saison	5.5 gal	7.88%	67.11	1.071	1.011		extract	78

Fermentables Used In Saison Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Pilsner	769	Belgian	Grain	base malt	1.6°L	37	68%	1% - 100%
American - Pilsner	530	American	Grain	base malt	1.8°L	37	68%	4% - 100%
German - Pilsner	477	German	Grain	base malt	1.6°L	38	67%	4% - 100%
Cane Sugar	470		Sugar	sugar	0°L	46	8%	0% - 40%
American - White Wheat	459	American	Grain	base malt	2.8°L	40	13%	1% - 86%
Flaked Wheat	382		Adjunct	raw	2°L	34	10%	1% - 41%
German - Acidulated Malt	381	German	Grain	acidulated malt	3.4°L	27	4%	1% - 25%
Flaked Oats	379		Adjunct	raw	2.2°L	33	8%	1% - 38%
German - Vienna	373	German	Grain	base malt	4°L	37	18%	0% - 100%
Munich - Light 10L	353		Grain	specialty malt	10°L	33	12%	1% - 63%

Hops Used In Saison Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Saaz	776	3.5	34%	3% - 100%
Styrian Goldings	468	5.5	36%	6% - 100%
East Kent Goldings	437	5	37%	1% - 100%
Magnum	410	15	30%	2% - 100%
Citra	256	11	29%	2% - 100%
Amarillo	253	8.6	31%	1% - 100%
Hallertau Mittelfruh	173	3.75	40%	4% - 100%
Cascade	160	7	35%	4% - 100%
Tettnanger	156	4.5	36%	7% - 100%
Fuggles	154	4.5	38%	2% - 100%

Steeping Grains Used In Saison Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Vienna	24	American	Grain	base malt	4°L	35	52%	12% - 100%
Belgian - CaraMunich	15	Belgian	Grain	crystal malt	50°L	33	66%	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%
Aromatic	7		Grain	base malt	38°L	33	37%	11% - 50%
American - Wheat	7	American	Grain	base malt	1.8°L	38	38%	17% - 86%

Yeasts Used In Saison Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Wyeast - French Saison 3711	425	Wyeast	Ale	0.12	Low	80%	65°F	77°F
Danstar - Belle Saison Yeast	397	Danstar	Ale	High	Low	80%	63°F	75°F
Fermentis - Safale - Belgian Saison Ale Yeast BE-134	375	Fermentis / Safale	Ale		Low	90%	64°F	82°F
Wyeast - Belgian Saison 3724	297	Wyeast	Ale	0.12	Low	78%	70°F	95°F
Mangrove Jack - French Saison Ale M29	268	Mangrove Jack	Ale	n/a	Medium	87.5%	79°F	90°F
White Labs - Belgian Saison I Yeast WLP565	249	White Labs	Ale	Medium	Medium	70%	68°F	75°F
Lallemand - Belle Saison	234	Lallemand	Ales	High	Low	90%	59°F	95°F
White Labs - Belgian Saison II Yeast WLP566	161	White Labs	Ale	Medium	Medium	81.5%	68°F	78°F
Omega Yeast Labs - Saisonstein’s Monster OYL-500	131	Omega Yeast Labs	Ales	High	Low	80%	65°F	78°F
White Labs - French Saison Ale Yeast WLP590	98	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	701	Water Agt	Mash	17%	0% - 100%
Lactic acid	357	Water Agt	Mash	69%	0% - 100%
Calcium Chloride (dihydrate)	354	Water Agt	Mash	13%	0% - 100%
Epsom Salt	326	Water Agt	Mash	6%	0% - 50%
Whirlfloc	310	Water Agt	Boil	52%	0% - 100%
Irish Moss	198	Fining	Boil	58%	0% - 100%
Calcium Chloride (anhydrous)	180	Water Agt	Sparge	11%	0% - 100%
Baking Soda	122	Water Agt	Mash	7%	0% - 35%
Phosphoric acid	109	Water Agt	Mash	68%	0% - 100%
Calcium Chloride (dihydrate)	105	Water Agt	Mash	14%	0% - 67%

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