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
Råger	5 L	5.42%	23.92	1.050	1.009		All Grain	8563
Peach Saison	5.5 gal	5.76%	31.17	1.061	1.017		All Grain	7468
Bakke Brygg Lemondrop Saison 20 L	22 L	6.52%	30.67	1.054	1.004		All Grain	7191
Cranberry Saison	5.5 gal	8.44%	37.58	1.080	1.016		BIAB	6581
Blackberry Saison	5.5 gal	5.67%	29.78	1.053	1.009		All Grain	5575
2024 Saison may	21 L	5.42%	23.16	1.053	1.012		All Grain	5298
Peppercorn Saison	5.5 gal	6.47%	44.91	1.058	1.009		All Grain	5230
Spring Citrus Citra Saison	5.5 gal	6.55%	26.23	1.061	1.011		All Grain	4133
Cherry Saison	5.5 gal	8.26%	31.61	1.070	1.007		All Grain	4091
EXTRA LATE SPRING BREW DAY	45 gal	6.27%	31.97	1.066	1.019		All Grain	3834

Newest Saison Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Rubbing the Lamp 1.1	6.5 gal	7.31%	29.39	1.060	1.006		All Grain	17
Suelement Saison	100 L	5.22%	46.2	1.047	1.007		All Grain	18
saison adri	20 L	5.32%	24.83	1.054	1.014		BIAB	45
M&D Azacca Saison	20.8 L	5.7%	35.8	1.044	1.001		All Grain	48
Saison't	15 L	5.99%	21.35	1.050	1.005		All Grain	41
Lonesome Crow - Black Saison	4 gal	6.48%	28.47	1.060	1.011		All Grain	69
Tarigerine peel Saison	19 L	6.9%	26.12	1.060	1.007		All Grain	72
Root Shoot Saison	2.5 gal	6.8%	28.95	1.061	1.009		BIAB	44
Saison of the year	19 L	5.2%	33.48	1.044	1.004		All Grain	40
Farmhouse 2	24 L	4.97%	17.06	1.046	1.008		All Grain	40

Fermentables Used In Saison Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Pilsner	740	Belgian	Grain	base malt	1.6°L	37	69%	1% - 100%
American - Pilsner	502	American	Grain	base malt	1.8°L	37	68%	4% - 100%
German - Pilsner	465	German	Grain	base malt	1.6°L	38	67%	4% - 100%
American - White Wheat	426	American	Grain	base malt	2.8°L	40	13%	1% - 86%
Cane Sugar	423		Sugar	sugar	0°L	46	8%	0% - 40%
German - Vienna	358	German	Grain	base malt	4°L	37	18%	0% - 100%
Flaked Oats	356		Adjunct	raw	2.2°L	33	7%	1% - 38%
Flaked Wheat	355		Adjunct	raw	2°L	34	10%	1% - 41%
German - Acidulated Malt	352	German	Grain	acidulated malt	3.4°L	27	4%	1% - 25%
Munich - Light 10L	350		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	677	3.5	34%	3% - 100%
Styrian Goldings	432	5.5	36%	6% - 100%
East Kent Goldings	399	5	37%	3% - 100%
Magnum	356	15	31%	2% - 100%
Citra	238	11	29%	2% - 100%
Amarillo	237	8.6	31%	1% - 100%
Cascade	157	7	34%	4% - 100%
Hallertau Mittelfruh	147	3.75	40%	4% - 100%
Sorachi Ace	146	11.1	29%	2% - 100%
Tettnanger	139	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	23	American	Grain	base malt	4°L	35	50%	12% - 100%
Belgian - CaraMunich	14	Belgian	Grain	crystal malt	50°L	33	63%	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	415	Wyeast	Ale	0.12	Low	80%	65°F	77°F
Danstar - Belle Saison Yeast	398	Danstar	Ale	High	Low	80%	63°F	75°F
Fermentis - Safale - Belgian Saison Ale Yeast BE-134	292	Fermentis / Safale	Ale		Low	90%	64°F	82°F
Wyeast - Belgian Saison 3724	280	Wyeast	Ale	0.12	Low	78%	70°F	95°F
Mangrove Jack - French Saison Ale M29	233	Mangrove Jack	Ale	n/a	Medium	87.5%	79°F	90°F
White Labs - Belgian Saison I Yeast WLP565	232	White Labs	Ale	Medium	Medium	70%	68°F	75°F
Lallemand - Belle Saison	188	Lallemand	Ales	High	Low	90%	59°F	95°F
White Labs - Belgian Saison II Yeast WLP566	153	White Labs	Ale	Medium	Medium	81.5%	68°F	78°F
Omega Yeast Labs - Saisonstein’s Monster OYL-500	112	Omega Yeast Labs	Ales	High	Low	80%	65°F	78°F
White Labs - French Saison Ale Yeast WLP590	93	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	592	Water Agt	Mash	18%	0% - 100%
Calcium Chloride (dihydrate)	293	Water Agt	Mash	14%	0% - 100%
Lactic acid	291	Water Agt	Mash	70%	0% - 100%
Whirlfloc	279	Fining	Boil	54%	0% - 100%
Epsom Salt	259	Water Agt	Mash	6%	0% - 50%
Irish Moss	178	Fining	Boil	57%	0% - 100%
Calcium Chloride (anhydrous)	135	Water Agt	Mash	11%	0% - 100%
Calcium Chloride (dihydrate)	107	Water Agt	Mash	13%	0% - 67%
Baking Soda	105	Water Agt	Mash	8%	0% - 35%
Phosphoric acid	95	Water Agt	Mash	69%	0% - 100%

Photos