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	8454
Bakke Brygg Lemondrop Saison 20 L	22 L	6.52%	30.67	1.054	1.004		All Grain	7751
Cranberry Saison	5.5 gal	8.44%	37.58	1.080	1.016		BIAB	7440
Peppercorn Saison	5.5 gal	6.47%	44.91	1.058	1.009		All Grain	6294
Blackberry Saison	5.5 gal	5.67%	29.78	1.053	1.009		All Grain	6235
Cherry Saison	5.5 gal	8.26%	31.61	1.070	1.007		All Grain	4784
Spring Citrus Citra Saison	5.5 gal	6.55%	26.23	1.061	1.011		All Grain	4671
Pink Peppercorn Saison	5.5 gal	7.25%	41.37	1.066	1.010		All Grain	4659
Oat Saison	25 L	5.87%	23.04	1.051	1.007		All Grain	4625
EXTRA LATE SPRING BREW DAY	45 gal	6.27%	31.97	1.066	1.019		All Grain	4413

Newest Saison Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Scarborough Saison	6.5 gal	6.99%	19.26	1.058	1.004		BIAB	23
Saison	12 gal	5.11%	20.88	1.048	1.009		All Grain	24
Spicy Saison	2 gal	6.11%	17.38	1.053	1.006		BIAB	27
Bale So Hard Dry-Hopped Saison	2 gal	5.47%	31.28	1.054	1.014		BIAB	32
Saison	27 L	4.68%	0	1.048	1.012		All Grain	37
Saison danzón	15 L	8.02%	32.12	1.075	1.013		BIAB	33
Saison w Coconut & cardamom	10 L	6.62%	26.54	1.054	1.004		All Grain	37
über Cherry Saison	11 gal	6.77%	28.33	1.058	1.006		All Grain	36
CBD 240 Saison	5 gal	8.92%	29.31	1.075	1.007		extract	42
Easter Saison 26	24 L	5.98%	30.64	1.056	1.010		All Grain	61

Fermentables Used In Saison Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Pilsner	759	Belgian	Grain	base malt	1.6°L	37	68%	1% - 100%
American - Pilsner	525	American	Grain	base malt	1.8°L	37	68%	4% - 100%
German - Pilsner	472	German	Grain	base malt	1.6°L	38	67%	4% - 100%
Cane Sugar	451		Sugar	sugar	0°L	46	8%	0% - 40%
American - White Wheat	447	American	Grain	base malt	2.8°L	40	13%	1% - 86%
Flaked Wheat	375		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	368	German	Grain	acidulated malt	3.4°L	27	4%	1% - 25%
Munich - Light 10L	353		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	753	3.5	34%	3% - 100%
Styrian Goldings	456	5.5	36%	6% - 100%
East Kent Goldings	427	5	37%	1% - 100%
Magnum	391	15	30%	2% - 100%
Citra	253	11	29%	2% - 100%
Amarillo	249	8.6	31%	1% - 100%
Hallertau Mittelfruh	163	3.75	40%	4% - 100%
Cascade	160	7	35%	4% - 100%
Fuggles	153	4.5	38%	2% - 100%
Sorachi Ace	152	11.1	29%	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	422	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	344	Fermentis / Safale	Ale		Low	90%	64°F	82°F
Wyeast - Belgian Saison 3724	290	Wyeast	Ale	0.12	Low	78%	70°F	95°F
Mangrove Jack - French Saison Ale M29	258	Mangrove Jack	Ale	n/a	Medium	87.5%	79°F	90°F
White Labs - Belgian Saison I Yeast WLP565	248	White Labs	Ale	Medium	Medium	70%	68°F	75°F
Lallemand - Belle Saison	226	Lallemand	Ales	High	Low	90%	59°F	95°F
White Labs - Belgian Saison II Yeast WLP566	160	White Labs	Ale	Medium	Medium	81.5%	68°F	78°F
Omega Yeast Labs - Saisonstein’s Monster OYL-500	127	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	673	Water Agt	Mash	17%	0% - 100%
Lactic acid	342	Water Agt	Mash	70%	0% - 100%
Calcium Chloride (dihydrate)	335	Water Agt	Mash	13%	0% - 100%
Epsom Salt	305	Water Agt	Mash	6%	0% - 50%
Whirlfloc	303	Water Agt	Boil	53%	0% - 100%
Irish Moss	190	Fining	Boil	58%	0% - 100%
Calcium Chloride (anhydrous)	169	Water Agt	Mash	11%	0% - 100%
Baking Soda	118	Water Agt	Mash	7%	0% - 35%
Calcium Chloride (dihydrate)	105	Water Agt	Mash	14%	0% - 67%
Phosphoric acid	103	Water Agt	Mash	69%	0% - 100%

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