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	8754
Bakke Brygg Lemondrop Saison 20 L	22 L	6.52%	30.67	1.054	1.004		All Grain	8007
Cranberry Saison	5.5 gal	8.44%	37.58	1.080	1.016		BIAB	7666
Peppercorn Saison	5.5 gal	6.47%	44.91	1.058	1.009		All Grain	6687
Blackberry Saison	5.5 gal	5.67%	29.78	1.053	1.009		All Grain	6435
Pink Peppercorn Saison	5.5 gal	7.25%	41.37	1.066	1.010		All Grain	5011
Cherry Saison	5.5 gal	8.26%	31.61	1.070	1.007		All Grain	4981
Spring Citrus Citra Saison	5.5 gal	6.55%	26.23	1.061	1.011		All Grain	4924
EXTRA LATE SPRING BREW DAY	45 gal	6.27%	31.97	1.066	1.019		All Grain	4654
Dark Saison	10.5 gal	7.54%	21.2	1.066	1.009		All Grain	3793

Newest Saison Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Rainlands Saison	2.4 gal	5.96%	27.96	1.055	1.010		All Grain	22
Q4 2026 Saison	5 gal	7.55%	32.89	1.066	1.008		BIAB	37
Ginger Saison	5.5 gal	7.88%	67.11	1.071	1.011		extract	64
Awesome Recipe	15 L	5.55%	23.9	1.048	1.005		All Grain	69
28. Johnny Vegas 130926	23 L	4.67%	23.63	1.047	1.011		All Grain	51
Honey rye saison	5 L	5.94%	31.54	1.049	1.004		All Grain	86
Saison - Traditional	12 gal	5.66%	30.11	1.049	1.006		extract	88
Jasmine saison	600 L	6.25%	26.95	1.053	1.005		All Grain	77
Spicy P	3 gal	7.11%	25.09	1.060	1.006		BIAB	81
DogPeachSaison	17 L	5.26%	26.14	1.047	1.007		All Grain	132

Fermentables Used In Saison Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Pilsner	769	Belgian	Grain	base malt	1.6°L	37	68%	1% - 100%
American - Pilsner	531	American	Grain	base malt	1.8°L	37	68%	4% - 100%
German - Pilsner	477	German	Grain	base malt	1.6°L	38	67%	4% - 100%
Cane Sugar	468		Sugar	sugar	0°L	46	8%	0% - 40%
American - White Wheat	459	American	Grain	base malt	2.8°L	40	13%	1% - 86%
Flaked Wheat	382		Adjunct	raw	2°L	34	10%	1% - 41%
Flaked Oats	381		Adjunct	raw	2.2°L	33	8%	1% - 38%
German - Acidulated Malt	380	German	Grain	acidulated malt	3.4°L	27	4%	1% - 25%
German - Vienna	373	German	Grain	base malt	4°L	37	18%	0% - 100%
Munich - Light 10L	354		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	777	3.5	34%	3% - 100%
Styrian Goldings	467	5.5	36%	6% - 100%
East Kent Goldings	436	5	37%	1% - 100%
Magnum	408	15	30%	2% - 100%
Citra	256	11	29%	2% - 100%
Amarillo	253	8.6	31%	1% - 100%
Hallertau Mittelfruh	172	3.75	40%	4% - 100%
Cascade	159	7	35%	4% - 100%
Tettnanger	156	4.5	36%	7% - 100%
Fuggles	153	4.5	38%	2% - 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	424	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	372	Fermentis / Safale	Ale		Low	90%	64°F	82°F
Wyeast - Belgian Saison 3724	297	Wyeast	Ale	0.12	Low	78%	70°F	95°F
Mangrove Jack - French Saison Ale M29	267	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	235	Lallemand	Ales	High	Low	90%	59°F	95°F
White Labs - Belgian Saison II Yeast WLP566	162	White Labs	Ale	Medium	Medium	81.5%	68°F	78°F
Omega Yeast Labs - Saisonstein’s Monster OYL-500	130	Omega Yeast Labs	Ales	High	Low	80%	65°F	78°F
White Labs - French Saison Ale Yeast WLP590	98	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	700	Water Agt	Sparge	17%	0% - 100%
Lactic acid	358	Water Agt	Mash	69%	0% - 100%
Calcium Chloride (dihydrate)	351	Water Agt	Mash	13%	0% - 100%
Epsom Salt	324	Water Agt	Sparge	6%	0% - 50%
Whirlfloc	310	Water Agt	Boil	52%	0% - 100%
Irish Moss	197	Fining	Boil	58%	0% - 100%
Calcium Chloride (anhydrous)	180	Water Agt	Mash	11%	0% - 100%
Baking Soda	122	Water Agt	Mash	7%	0% - 35%
Phosphoric acid	108	Water Agt	Mash	69%	0% - 100%
Calcium Chloride (dihydrate)	105	Water Agt	Sparge	14%	0% - 67%

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