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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 7811
Bakke Brygg Lemondrop Saison 20 L
22 L 6.52% 30.67 1.054 1.004
All Grain 6412
Peach Saison
5.5 gal 5.76% 31.17 1.061 1.017
All Grain 6288
Cranberry Saison
5.5 gal 8.44% 37.58 1.080 1.016
BIAB 5813
The Saison That Was Promised (Hallertau Blanc Saison)
5.3 gal 6.24% 31.87 1.054 1.006
All Grain 5319
Blackberry Saison
5.5 gal 5.67% 29.78 1.053 1.009
All Grain 5001
Peppercorn Saison
5.5 gal 6.47% 44.91 1.058 1.009
All Grain 4341
Spring Citrus Citra Saison
5.5 gal 6.55% 26.23 1.061 1.011
All Grain 3596
Cherry Saison
5.5 gal 8.26% 31.61 1.070 1.007
All Grain 3414
EXTRA LATE SPRING BREW DAY
45 gal 6.27% 31.97 1.066 1.019
All Grain 3171

Newest Saison Recipes

Title Size ABV IBU OG FG Color Method Views
2023 Winter Saison
23 L 6.46% 30.47 1.063 1.014
All Grain 6
Saison
25 L 6.4% 33.82 1.060 1.011
All Grain 77
Hunting Season
11 gal 6.4% 31.99 1.053 1.005
All Grain 50
Bier de Grande Ferme
5.5 gal 10.39% 49.06 1.086 1.007
All Grain 21
Oedipus Mannenliefde
5.5 gal 5.19% 28.78 1.044 1.004
All Grain 19
saison poivrée
5 gal 6.63% 34.36 1.065 1.014
extract 62
Saison Experimental
2.5 gal 6.52% 31.38 1.053 1.003
BIAB 57
Ginger Saison
1.5 gal 7.17% 48.42 1.059 1.004
BIAB 17
Tis' the Saison! V2
3.25 gal 6.65% 26.29 1.059 1.008
BIAB 20
Ace run saison
5.5 gal 7.32% 33.42 1.060 1.004
BIAB 29

Fermentables Used In Saison Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Pilsner 707 Belgian Grain base malt 1.6°L
37 68% 1% - 100%
American - Pilsner 465 American Grain base malt 1.8°L
37 68% 4% - 100%
German - Pilsner 459 German Grain base malt 1.6°L
38 67% 4% - 100%
American - White Wheat 398 American Grain base malt 2.8°L
40 13% 1% - 86%
Cane Sugar 376 Sugar sugar 0°L
46 8% 0% - 40%
German - Vienna 345 German Grain base malt 4°L
37 18% 0% - 100%
Munich - Light 10L 338 Grain specialty malt 10°L
33 12% 1% - 63%
Flaked Wheat 337 Adjunct raw 2°L
34 10% 1% - 41%
German - Acidulated Malt 337 German Grain acidulated malt 3.4°L
27 4% 1% - 25%
Flaked Oats 331 Adjunct raw 2.2°L
33 7% 1% - 38%

Hops Used In Saison Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 630 3.5 34% 3% - 100%
Styrian Goldings 396 5.5 36% 6% - 100%
East Kent Goldings 371 5 38% 3% - 100%
Magnum 334 15 31% 2% - 100%
Citra 222 11 29% 2% - 100%
Amarillo 220 8.6 31% 1% - 100%
Cascade 146 7 34% 4% - 100%
Sorachi Ace 137 11.1 29% 2% - 100%
Hallertau Mittelfruh 133 3.75 40% 4% - 100%
Mosaic 127 12.5 30% 3% - 100%

Steeping Grains Used In Saison Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Vienna 21 American Grain base malt 4°L
35 51% 12% - 100%
Belgian - CaraMunich 13 Belgian Grain crystal malt 50°L
33 68% 8% - 100%
American - White Wheat 13 American Grain base malt 2.8°L
40 36% 12% - 100%
German - Vienna 10 German Grain base malt 4°L
37 56% 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%
German - Wheat Malt 7 German Grain base malt 2°L
37 41% 25% - 50%
Belgian - Aromatic 7 Belgian Grain roasted malt 38°L
33 38% 11% - 50%

Yeasts Used In Saison Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Wyeast - French Saison 3711 410 Wyeast Ale 0.12 Low 80% 65°F 77°F
Danstar - Belle Saison Yeast 391 Danstar Ale High Low 80% 63°F 75°F
Wyeast - Belgian Saison 3724 262 Wyeast Ale 0.12 Low 78% 70°F 95°F
Fermentis - Safale - Belgian Saison Ale Yeast BE-134 252 Fermentis / Safale Ale Low 90% 64°F 82°F
White Labs - Belgian Saison I Yeast WLP565 217 White Labs Ale Medium Medium 70% 68°F 75°F
Mangrove Jack - French Saison Ale M29 216 Mangrove Jack Ale n/a Medium 87.5% 79°F 90°F
White Labs - Belgian Saison II Yeast WLP566 154 White Labs Ale Medium Medium 81.5% 68°F 78°F
Lallemand - Belle Saison 123 Lallemand Ales High Low 90% 59°F 95°F
Omega Yeast Labs - Saisonstein’s Monster OYL-500 93 Omega Yeast Labs Ales High Low 80% 65°F 78°F
White Labs - French Saison Ale Yeast WLP590 88 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 530 Water Agt Mash 19% 0% - 100%
Whirlfloc 263 Water Agt Mash 54% 0% - 100%
Lactic acid 253 Water Agt Mash 70% 0% - 100%
Calcium Chloride (dihydrate) 253 Water Agt Mash 13% 0% - 100%
Epsom Salt 226 Water Agt Mash 6% 0% - 50%
Irish Moss 163 Fining Mash 57% 0% - 100%
Calcium Chloride (anhydrous) 112 Water Agt Mash 11% 0% - 100%
Calcium Chloride (dihydrate) 107 Water Agt Mash 13% 0% - 67%
Baking Soda 90 Water Agt Mash 7% 0% - 35%
Phosphoric acid 83 Water Agt Mash 69% 0% - 100%

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