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	8567
Bakke Brygg Lemondrop Saison 20 L	22 L	6.52%	30.67	1.054	1.004		All Grain	7848
Cranberry Saison	5.5 gal	8.44%	37.58	1.080	1.016		BIAB	7562
Peppercorn Saison	5.5 gal	6.47%	44.91	1.058	1.009		All Grain	6484
Blackberry Saison	5.5 gal	5.67%	29.78	1.053	1.009		All Grain	6328
Cherry Saison	5.5 gal	8.26%	31.61	1.070	1.007		All Grain	4868
Pink Peppercorn Saison	5.5 gal	7.25%	41.37	1.066	1.010		All Grain	4817
Spring Citrus Citra Saison	5.5 gal	6.55%	26.23	1.061	1.011		All Grain	4754
EXTRA LATE SPRING BREW DAY	45 gal	6.27%	31.97	1.066	1.019		All Grain	4514
Saison with Fruit	46 gal	6.73%	16.84	1.059	1.007		All Grain	3607

Newest Saison Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Summer Saison 26	5.5 gal	5.6%	32.96	1.051	1.008		All Grain	23
1bbl Pickle Saison	31 gal	5.48%	26.55	1.054	1.012		All Grain	23
Summer Solstice Smash Saison	5 gal	6.48%	26.07	1.055	1.005		All Grain	31
3bbl saison	112 gal	6.8%	30.68	1.056	1.004		All Grain	32
호종	25 L	4.75%	33.58	1.040	1.004		All Grain	29
Saison '26	6.2 gal	7.2%	32.46	1.063	1.008		All Grain	72
Summer Saison Session (Table)	32 L	5.38%	18.34	1.045	1.004		All Grain	36
Brut Lemongrass Sauvin	25 L	7.37%	13.54	1.059	1.003		All Grain	22
Grisette V4	21 L	4.98%	36.61	1.041	1.003		All Grain	33
2026 Summer	500 L	6.21%	24.02	1.053	1.005		All Grain	56

Fermentables Used In Saison Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Pilsner	765	Belgian	Grain	base malt	1.6°L	37	68%	1% - 100%
American - Pilsner	523	American	Grain	base malt	1.8°L	37	68%	4% - 100%
German - Pilsner	473	German	Grain	base malt	1.6°L	38	67%	4% - 100%
Cane Sugar	459		Sugar	sugar	0°L	46	8%	0% - 40%
American - White Wheat	452	American	Grain	base malt	2.8°L	40	13%	1% - 86%
Flaked Wheat	379		Adjunct	raw	2°L	34	10%	1% - 41%
Flaked Oats	374		Adjunct	raw	2.2°L	33	7%	1% - 38%
German - Vienna	374	German	Grain	base malt	4°L	37	18%	0% - 100%
German - Acidulated Malt	372	German	Grain	acidulated malt	3.4°L	27	4%	1% - 25%
Munich - Light 10L	352		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	762	3.5	34%	3% - 100%
Styrian Goldings	460	5.5	36%	6% - 100%
East Kent Goldings	428	5	37%	1% - 100%
Magnum	398	15	30%	2% - 100%
Citra	254	11	29%	2% - 100%
Amarillo	249	8.6	31%	1% - 100%
Hallertau Mittelfruh	166	3.75	40%	4% - 100%
Cascade	159	7	35%	4% - 100%
Fuggles	155	4.5	38%	2% - 100%
Tettnanger	153	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	423	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	355	Fermentis / Safale	Ale		Low	90%	64°F	82°F
Wyeast - Belgian Saison 3724	293	Wyeast	Ale	0.12	Low	78%	70°F	95°F
Mangrove Jack - French Saison Ale M29	262	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	225	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	128	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	680	Water Agt	Mash	17%	0% - 100%
Lactic acid	348	Water Agt	Mash	70%	0% - 100%
Calcium Chloride (dihydrate)	341	Water Agt	Mash	13%	0% - 100%
Epsom Salt	310	Water Agt	Mash	6%	0% - 50%
Whirlfloc	308	Water Agt	Mash	52%	0% - 100%
Irish Moss	194	Fining	Boil	58%	0% - 100%
Calcium Chloride (anhydrous)	171	Water Agt	Whirlpool	11%	0% - 100%
Baking Soda	119	Water Agt	Mash	7%	0% - 35%
Phosphoric acid	106	Water Agt	Mash	69%	0% - 100%
Calcium Chloride (dihydrate)	105	Water Agt	Mash	14%	0% - 67%

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