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	8420
Bakke Brygg Lemondrop Saison 20 L	22 L	6.52%	30.67	1.054	1.004		All Grain	7720
Cranberry Saison	5.5 gal	8.44%	37.58	1.080	1.016		BIAB	7416
Peppercorn Saison	5.5 gal	6.47%	44.91	1.058	1.009		All Grain	6242
Blackberry Saison	5.5 gal	5.67%	29.78	1.053	1.009		All Grain	6209
Cherry Saison	5.5 gal	8.26%	31.61	1.070	1.007		All Grain	4758
Spring Citrus Citra Saison	5.5 gal	6.55%	26.23	1.061	1.011		All Grain	4649
Pink Peppercorn Saison	5.5 gal	7.25%	41.37	1.066	1.010		All Grain	4623
EXTRA LATE SPRING BREW DAY	45 gal	6.27%	31.97	1.066	1.019		All Grain	4374
Saison with Fruit	46 gal	6.73%	16.84	1.059	1.007		All Grain	3499

Newest Saison Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Lavender Saison	1900 L	5.4%	16.4	1.046	1.005		All Grain	13
SAISON 100 SIN ADJUNTOS	110 L	6.59%	23.47	1.056	1.006		All Grain	27
Saison (NHC 2026 First Round)	3 gal	6.46%	40.97	1.056	1.007		All Grain	23
Reset saison	5.5 gal	8.22%	30.21	1.071	1.009		All Grain	99
3bbl foino saison	112 gal	6.74%	26.07	1.056	1.005		All Grain	99
Saison 1	10 L	6.32%	27.54	1.060	1.012		All Grain	38
Grapefruit Cardamom Saison	5 gal	6.48%	25.65	1.053	1.004		BIAB	180
Belgian ale	20 L	7.26%	26.01	1.062	1.006		All Grain	43
G&T farmhouse	70 gal	5.17%	12.33	1.045	1.006		All Grain	75
Skyline Passage Saison	5.5 gal	5.94%	0	1.059	1.014		BIAB	74

Fermentables Used In Saison Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Pilsner	758	Belgian	Grain	base malt	1.6°L	37	68%	1% - 100%
American - Pilsner	524	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	448		Sugar	sugar	0°L	46	8%	0% - 40%
American - White Wheat	446	American	Grain	base malt	2.8°L	40	13%	1% - 86%
Flaked Wheat	374		Adjunct	raw	2°L	34	10%	1% - 41%
German - Vienna	373	German	Grain	base malt	4°L	37	18%	0% - 100%
Flaked Oats	371		Adjunct	raw	2.2°L	33	7%	1% - 38%
German - Acidulated Malt	366	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	748	3.5	34%	3% - 100%
Styrian Goldings	456	5.5	36%	6% - 100%
East Kent Goldings	426	5	37%	1% - 100%
Magnum	391	15	30%	2% - 100%
Citra	250	11	29%	2% - 100%
Amarillo	248	8.6	31%	1% - 100%
Hallertau Mittelfruh	161	3.75	40%	4% - 100%
Cascade	159	7	35%	4% - 100%
Fuggles	153	4.5	38%	2% - 100%
Tettnanger	152	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	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	342	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	254	Mangrove Jack	Ale	n/a	Medium	87.5%	79°F	90°F
White Labs - Belgian Saison I Yeast WLP565	247	White Labs	Ale	Medium	Medium	70%	68°F	75°F
Lallemand - Belle Saison	224	Lallemand	Ales	High	Low	90%	59°F	95°F
White Labs - Belgian Saison II Yeast WLP566	159	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	95	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	668	Water Agt	Mash	17%	0% - 100%
Lactic acid	339	Water Agt	Mash	70%	0% - 100%
Calcium Chloride (dihydrate)	332	Water Agt	Mash	13%	0% - 100%
Whirlfloc	304	Water Agt	Boil	53%	0% - 100%
Epsom Salt	302	Water Agt	Mash	6%	0% - 50%
Irish Moss	189	Fining	Boil	58%	0% - 100%
Calcium Chloride (anhydrous)	167	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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