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	4041
L' Internationale attempt	2.5 gal	5.92%	19.14	1.053	1.008		BIAB	2711
Bakke Brygg Lemondrop Saison 20L	20 L	6.61%	32.85	1.054	1.004		All Grain	2325
Cranberry Saison	5.5 gal	8.44%	37.58	1.08	1.016		BIAB	1943
Saison	22 L	6%	18.92	1.06	1.014		All Grain	1923
saison	5.5 gal	7.17%	60.24	1.058	1.004		BIAB	1897
Blackberry Saison	5.5 gal	5.67%	29.78	1.053	1.009		All Grain	1849
EXTRA LATE SPRING BREW DAY	45 gal	6.27%	31.97	1.066	1.019		All Grain	1716
Winter Saison (Grainfather)	23 L	7.6%	35.72	1.071	1.013		All Grain	1662
LA Saison	6 gal	5.92%	29.06	1.055	1.01		All Grain	1370

Newest Saison Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Awesome Recipe	1 gal	6.6%	26.64	1.057	1.007		BIAB	1
Spelt & Rye Saison	3 gal	5.56%	25.62	1.053	1.011		BIAB	5
Rye Saison	5 gal	3.29%	41.25	1.03	1.005		All Grain	3
Jack of all Trades Saison	5.5 gal	7.38%	38.59	1.067	1.01		BIAB	5
Rapason	20 L	6.2%	35.25	1.057	1.01		All Grain	1
Red Saison with cucumber	9 L	5.99%	0	1.059	1.014		All Grain	1
Big Hoppy Saison / Raspberry Wheat	11 gal	6.68%	20.92	1.057	1.006		All Grain	6
La Saison d'Automne	3 gal	6.39%	32.03	1.055	1.007		All Grain	2
Rye Saison	5.5 gal	5.7%	20.57	1.053	1.01		BIAB	1
Art on Tap 2018 Saison	6 gal	6.22%	28.34	1.061	1.014		All Grain	1

Fermentables Used In Saison Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Pilsner	381	Belgian	Grain	Base malt	1.6 °L	37	67%	1% - 100%
Pilsner	252	German	Grain	Base malt	1.6 °L	38	66%	4% - 100%
Pilsner	205	American	Grain	Base malt	1.8 °L	37	70%	6% - 100%
Flaked Wheat	188		Adjunct	Raw	2 °L	34	10%	1% - 41%
White Wheat	185	American	Grain	Base malt	2.8 °L	40	13%	2% - 47%
Vienna	172	German	Grain	Base malt	4 °L	37	19%	0% - 100%
Flaked Oats	170		Adjunct	Raw	2.2 °L	33	7%	2% - 39%
Cane Sugar	157		Sugar	Sugar	0 °L	46	8%	1% - 20%
Pale 2-Row	150	American	Grain	Base malt	1.8 °L	37	62%	9% - 100%
Wheat Malt	147	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	307	3.5	33%	5% - 100%
East Kent Goldings	165	5	37%	5% - 100%
Styrian Goldings	163	5.5	34%	6% - 100%
Magnum	153	15	28%	2% - 100%
Citra	122	11	28%	2% - 100%
Amarillo	107	8.6	29%	1% - 100%
Cascade	80	7	31%	4% - 100%
Mosaic	75	12.5	29%	4% - 100%
Sorachi Ace	69	11.1	26%	4% - 75%
Tettnanger	61	4.5	34%	8% - 100%

Steeping Grains Used In Saison Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Vienna	10	American	Grain	Base malt	4 °L	35	52%	20% - 100%
CaraMunich	9	Belgian	Grain	Crystal malt	50 °L	33	78%	9% - 100%
Flaked Wheat	8		Adjunct	Raw	2 °L	34	27%	11% - 40%
CaraVienne	6	Belgian	Grain	Crystal malt	20 °L	34	53%	20% - 100%
Carapils (Dextrine Malt)	6	American	Grain	Crystal malt	1.8 °L	33	57%	17% - 100%
White Wheat	6	American	Grain	Base malt	2.8 °L	40	31%	15% - 50%
Flaked Rye	5		Adjunct	Raw	2.8 °L	36	69%	20% - 100%
Munich - Light 10L	5	American	Grain	Base malt	10 °L	33	38%	15% - 67%
Caramel / Crystal 20L	5	American	Grain	Crystal malt	20 °L	35	59%	17% - 100%
Aromatic	4	Belgian	Grain	Roasted malt	38 °L	33	48%	11% - 100%

Yeasts Used In Saison Recipes (View More)

Name	Uses	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
French Saison 3711	246	Wyeast	Ale	0.12	Low	80	65°F	77°F
Belle Saison Yeast	235	Danstar	Ale	High	Low	80	63°F	75°F
Belgian Saison 3724	134	Wyeast	Ale	0.12	Low	78	70°F	95°F
Belgian Saison I Yeast WLP565	99	White Labs	Ale	Medium	Medium	70	68°F	75°F
Belgian Saison II Yeast WLP566	87	White Labs	Ale	Medium	Medium	81.5	68°F	78°F
French Saison Ale M29	83	Mangrove Jack	Ale	n/a	Medium	87.5	79°F	90°F
Safale - Belgian Saison Ale Yeast BE-134	40	Fermentis / Safale	Ale		Low	90	64°F	82°F
Saisonstein’s Monster OYL-500	31	Omega Yeast Labs	hybrid	High	Low	80	65°F	78°F
Belgian Style Saison Blend WLP568	27	White Labs	Ale	Medium	Medium	75	70°F	80°F
Farmhouse Ale 3726	25	Wyeast	Ale	0.12	Variable	76	70°F	95°F
B64 Napoleon	22	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	101	Fining	Boil	62%	0% - 100%
Whirlfloc	93	Other	Boil	73%	0% - 100%
yeast nutrient	73	Other	Boil	38%	0% - 94%
Coriander	43	Spice	Boil	36%	0% - 100%
Gypsum	40	Water Agt	Mash	23%	0% - 100%
Calcium Chloride	24	Water Agt	Mash	8%	0% - 44%
Sweet Orange peel	23	Spice	Boil	31%	1% - 100%
protafloc	21	Fining	Boil	54%	0% - 100%
Orange peel	20	Flavor	Boil	43%	0% - 100%
Bitter Orange Peel	18	Flavor	Boil	30%	1% - 93%
whirfloc	18	Fining	Boil	64%	0% - 100%

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