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	3718
Bakke Brygg Lemondrop Saison 20L	20 L	6.61%	32.85	1.054	1.004		All Grain	2105
Cranberry Saison	5.5 gal	8.44%	37.58	1.08	1.016		BIAB	1744
saison	5.5 gal	7.17%	60.24	1.058	1.004		BIAB	1673
EXTRA LATE SPRING BREW DAY	45 gal	6.27%	31.97	1.066	1.019		All Grain	1619
Saison	22 L	6%	18.92	1.06	1.014		All Grain	1609
Blackberry Saison	5.5 gal	5.67%	29.78	1.053	1.009		All Grain	1543
Winter Saison (Grainfather)	23 L	7.6%	35.72	1.071	1.013		All Grain	1459
LA Saison	6 gal	5.92%	29.06	1.055	1.01		All Grain	1237
Saison_Rye_I	5 gal	5%	24.53	1.041	1.003		All Grain	1154

Newest Saison Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Oat Saison	6.2 gal	6%	20.67	1.057	1.012		All Grain	2
Saison Linternational	10 gal	5.43%	29.95	1.05	1.009		All Grain	2
Black saison	5.5 gal	5.01%	22.8	1.046	1.008		All Grain	6
Summer Yuzu Grisette	5 gal	3.28%	23.97	1.031	1.006		All Grain	15
Raw wheat saison	5.2 gal	4.09%	34.9	1.034	1.003		BIAB	10
Worker’s Paradise Saison	2.5 gal	6.39%	37.73	1.059	1.01		BIAB	8
Nøgne Ø Saison	50 L	6.49%	15.14	1.058	1.009		All Grain	6
Test: Heimabrygg 2	18 L	6.77%	19.16	1.069	1.017		All Grain	7
Session Saison	5.5 gal	4.07%	20.35	1.041	1.01		BIAB	21
Dark Southern Saison	25 L	5.28%	42.44	1.053	1.013		All Grain	9

Fermentables Used In Saison Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Pilsner	340	Belgian	Grain	Base malt	1.6 °L	37	67%	1% - 100%
Pilsner	222	German	Grain	Base malt	1.6 °L	38	65%	4% - 100%
Pilsner	176	American	Grain	Base malt	1.8 °L	37	69%	6% - 100%
Flaked Wheat	171		Adjunct	Raw	2 °L	34	10%	1% - 41%
White Wheat	163	American	Grain	Base malt	2.8 °L	40	13%	2% - 47%
Vienna	155	German	Grain	Base malt	4 °L	37	19%	0% - 100%
Flaked Oats	153		Adjunct	Raw	2.2 °L	33	7%	2% - 22%
Cane Sugar	143		Sugar	Sugar	0 °L	46	8%	1% - 20%
Pale 2-Row	142	American	Grain	Base malt	1.8 °L	37	62%	13% - 100%
Acidulated Malt	136	German	Grain	Acidulated malt	3.4 °L	27	4%	1% - 20%

Hops Used In Saison Recipes (View More)

Name	Uses	Average AA	Avg. Usage	Usage Range
Saaz	285	3.5	33%	5% - 100%
East Kent Goldings	152	5	36%	5% - 100%
Styrian Goldings	145	5.5	34%	6% - 100%
Magnum	130	15	29%	2% - 100%
Citra	113	11	28%	2% - 100%
Amarillo	93	8.6	28%	1% - 91%
Cascade	70	7	30%	4% - 100%
Sorachi Ace	61	11.1	26%	4% - 75%
Mosaic	59	12.5	30%	4% - 100%
Tettnanger	59	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	7		Adjunct	Raw	2 °L	34	29%	17% - 40%
Carapils (Dextrine Malt)	6	American	Grain	Crystal malt	1.8 °L	33	57%	17% - 100%
Munich - Light 10L	5	American	Grain	Base malt	10 °L	33	38%	15% - 67%
Flaked Rye	5		Adjunct	Raw	2.8 °L	36	69%	20% - 100%
White Wheat	5	American	Grain	Base malt	2.8 °L	40	27%	15% - 50%
Flaked Oats	4		Adjunct	Raw	2.2 °L	33	19%	13% - 29%
Caramel / Crystal 20L	4	American	Grain	Crystal malt	20 °L	35	49%	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	227	Wyeast	Ale	0.12	Low	80	65°F	77°F
Belle Saison Yeast	206	Danstar	Ale	High	Low	80	63°F	75°F
Belgian Saison 3724	124	Wyeast	Ale	0.12	Low	78	70°F	95°F
Belgian Saison I Yeast WLP565	95	White Labs	Ale	Medium	Medium	70	68°F	75°F
Belgian Saison II Yeast WLP566	83	White Labs	Ale	Medium	Medium	81.5	68°F	78°F
French Saison Ale M29	71	Mangrove Jack	Ale	n/a	Medium	87.5	79°F	90°F
Saisonstein’s Monster OYL-500	30	Omega Yeast Labs	hybrid	High	Low	80	65°F	78°F
Belgian Style Saison Blend WLP568	25	White Labs	Ale	Medium	Medium	75	70°F	80°F
Farmhouse Ale 3726	22	Wyeast	Ale	0.12	Variable	76	70°F	95°F
Safale - Belgian Saison Ale Yeast BE-134	22	Fermentis / Safale	Ale		Low	90	64°F	82°F
American Farmhouse Blend WLP670	18	White Labs	Ale	Medium	Medium	78.5	68°F	72°F

Other Ingredients Used In Saison Recipes (View More)

Name	Uses	Type	Use	Avg. Usage	Usage Range
Whirlfloc	89	Fining	Boil	74%	0% - 100%
Irish Moss	88	Fining	Boil	63%	0% - 100%
yeast nutrient	65	Other	Boil	39%	0% - 94%
Coriander	37	Spice	Boil	38%	0% - 100%
Gypsum	28	Water Agt	Mash	31%	0% - 100%
Sweet Orange Peel	22	Flavor	Secondary	32%	1% - 100%
Protafloc	20	Fining	Boil	54%	0% - 100%
Orange Peel	17	Flavor	Boil	46%	0% - 100%
Black pepper	16	Spice	Boil	59%	0% - 100%
Grains of Paradise	16	Spice	Boil	21%	0% - 100%
Bitter Orange Peel	16	Spice	Boil	29%	1% - 93%

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