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	8433
Bakke Brygg Lemondrop Saison 20 L	22 L	6.52%	30.67	1.054	1.004		All Grain	7727
Cranberry Saison	5.5 gal	8.44%	37.58	1.080	1.016		BIAB	7424
Peppercorn Saison	5.5 gal	6.47%	44.91	1.058	1.009		All Grain	6272
Blackberry Saison	5.5 gal	5.67%	29.78	1.053	1.009		All Grain	6223
Cherry Saison	5.5 gal	8.26%	31.61	1.070	1.007		All Grain	4768
Spring Citrus Citra Saison	5.5 gal	6.55%	26.23	1.061	1.011		All Grain	4660
Pink Peppercorn Saison	5.5 gal	7.25%	41.37	1.066	1.010		All Grain	4643
EXTRA LATE SPRING BREW DAY	45 gal	6.27%	31.97	1.066	1.019		All Grain	4400
Saison with Fruit	46 gal	6.73%	16.84	1.059	1.007		All Grain	3513

Newest Saison Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Bale So Hard Dry-Hopped Saison	2 gal	5.47%	31.28	1.054	1.014		BIAB	21
Saison	27 L	4.68%	0	1.048	1.012		All Grain	22
Saison danzón	15 L	8.02%	32.12	1.075	1.013		BIAB	20
Saison w Coconut & cardamom	10 L	6.62%	39.43	1.054	1.004		All Grain	24
über Cherry Saison	11 gal	6.77%	28.33	1.058	1.006		All Grain	20
CBD 240 Saison	5 gal	8.92%	29.31	1.075	1.007		extract	27
Easter Saison 26	24 L	5.98%	30.64	1.056	1.010		All Grain	41
Saison	4.5 gal	5.95%	21.61	1.050	1.005		BIAB	29
Provisions	5.5 gal	5.66%	29.49	1.053	1.010		All Grain	37
Lavender Saison	1900 L	5.4%	16.4	1.046	1.005		All Grain	31

Fermentables Used In Saison Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Pilsner	760	Belgian	Grain	base malt	1.6°L	37	68%	1% - 100%
American - Pilsner	525	American	Grain	base malt	1.8°L	37	68%	4% - 100%
German - Pilsner	472	German	Grain	base malt	1.6°L	38	67%	4% - 100%
American - White Wheat	447	American	Grain	base malt	2.8°L	40	13%	1% - 86%
Cane Sugar	447		Sugar	sugar	0°L	46	8%	0% - 40%
Flaked Wheat	375		Adjunct	raw	2°L	34	10%	1% - 41%
German - Vienna	374	German	Grain	base malt	4°L	37	18%	0% - 100%
Flaked Oats	372		Adjunct	raw	2.2°L	33	7%	1% - 38%
German - Acidulated Malt	367	German	Grain	acidulated malt	3.4°L	27	4%	1% - 25%
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	750	3.5	34%	3% - 100%
Styrian Goldings	456	5.5	36%	6% - 100%
East Kent Goldings	426	5	37%	1% - 100%
Magnum	391	15	30%	2% - 100%
Citra	250	11	29%	2% - 100%
Amarillo	249	8.6	31%	1% - 100%
Hallertau Mittelfruh	162	3.75	40%	4% - 100%
Cascade	159	7	35%	4% - 100%
Fuggles	153	4.5	38%	2% - 100%
Tettnanger	152	4.5	36%	7% - 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	422	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	342	Fermentis / Safale	Ale		Low	90%	64°F	82°F
Wyeast - Belgian Saison 3724	290	Wyeast	Ale	0.12	Low	78%	70°F	95°F
Mangrove Jack - French Saison Ale M29	255	Mangrove Jack	Ale	n/a	Medium	87.5%	79°F	90°F
White Labs - Belgian Saison I Yeast WLP565	247	White Labs	Ale	Medium	Medium	70%	68°F	75°F
Lallemand - Belle Saison	226	Lallemand	Ales	High	Low	90%	59°F	95°F
White Labs - Belgian Saison II Yeast WLP566	159	White Labs	Ale	Medium	Medium	81.5%	68°F	78°F
Omega Yeast Labs - Saisonstein’s Monster OYL-500	127	Omega Yeast Labs	Ales	High	Low	80%	65°F	78°F
White Labs - French Saison Ale Yeast WLP590	96	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	670	Water Agt	Mash	17%	0% - 100%
Lactic acid	341	Water Agt	Mash	70%	0% - 100%
Calcium Chloride (dihydrate)	333	Water Agt	Mash	13%	0% - 100%
Epsom Salt	304	Water Agt	Mash	6%	0% - 50%
Whirlfloc	304	Water Agt	Boil	53%	0% - 100%
Irish Moss	189	Fining	Boil	58%	0% - 100%
Calcium Chloride (anhydrous)	169	Water Agt	Mash	11%	0% - 100%
Baking Soda	118	Water Agt	Mash	7%	0% - 35%
Calcium Chloride (dihydrate)	105	Water Agt	Mash	14%	0% - 67%
Phosphoric acid	103	Water Agt	Sparge	69%	0% - 100%

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