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	8330
Bakke Brygg Lemondrop Saison 20 L	22 L	6.52%	30.67	1.054	1.004		All Grain	7649
Cranberry Saison	5.5 gal	8.44%	37.58	1.080	1.016		BIAB	7298
Blackberry Saison	5.5 gal	5.67%	29.78	1.053	1.009		All Grain	6122
Peppercorn Saison	5.5 gal	6.47%	44.91	1.058	1.009		All Grain	6059
Cherry Saison	5.5 gal	8.26%	31.61	1.070	1.007		All Grain	4679
Spring Citrus Citra Saison	5.5 gal	6.55%	26.23	1.061	1.011		All Grain	4588
Pink Peppercorn Saison	5.5 gal	7.25%	41.37	1.066	1.010		All Grain	4514
EXTRA LATE SPRING BREW DAY	45 gal	6.27%	31.97	1.066	1.019		All Grain	4312
Saison with Fruit	46 gal	6.73%	16.84	1.059	1.007		All Grain	3438

Newest Saison Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Saison de Gordo	5.75 gal	6.88%	24.58	1.059	1.007		All Grain	12
H&T Plum Tree Orange Saison	2 gal	6.57%	25.4	1.054	1.004		All Grain	12
SRM Graf	35 gal	5.77%	30.7	1.051	1.008		All Grain	19
뉴비맥덕_AG Saison	15 L	6.78%	23.88	1.058	1.007		All Grain	55
20251029 SPICED Belgian Saison NO HOPS	28 L	3.4%	27.56	1.031	1.005		All Grain	12
H&T Plum Tree Lemon Saison	2 gal	6.57%	28.61	1.054	1.004		All Grain	12
Dark Sour Saison	10 L	5.8%	13.03	1.049	1.005		All Grain	31
Belgian saison, 251008	21 L	6.46%	23.24	1.060	1.011		All Grain	39
Scott's Hefe	19 L	4.89%	25.16	1.050	1.012		All Grain	51
Cottage House Saison	19 L	7.73%	45.57	1.066	1.007		All Grain	38

Fermentables Used In Saison Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Pilsner	754	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	444		Sugar	sugar	0°L	46	8%	0% - 40%
American - White Wheat	442	American	Grain	base malt	2.8°L	40	13%	1% - 86%
German - Vienna	372	German	Grain	base malt	4°L	37	18%	0% - 100%
Flaked Wheat	371		Adjunct	raw	2°L	34	10%	1% - 41%
Flaked Oats	368		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	352		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	738	3.5	34%	3% - 100%
Styrian Goldings	452	5.5	36%	6% - 100%
East Kent Goldings	420	5	37%	1% - 100%
Magnum	386	15	30%	2% - 100%
Amarillo	248	8.6	31%	1% - 100%
Citra	246	11	28%	2% - 100%
Cascade	160	7	35%	4% - 100%
Hallertau Mittelfruh	159	3.75	40%	4% - 100%
Fuggles	151	4.5	38%	2% - 100%
Sorachi Ace	151	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	421	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	335	Fermentis / Safale	Ale		Low	90%	64°F	82°F
Wyeast - Belgian Saison 3724	288	Wyeast	Ale	0.12	Low	78%	70°F	95°F
Mangrove Jack - French Saison Ale M29	247	Mangrove Jack	Ale	n/a	Medium	87.5%	79°F	90°F
White Labs - Belgian Saison I Yeast WLP565	244	White Labs	Ale	Medium	Medium	70%	68°F	75°F
Lallemand - Belle Saison	220	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	126	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	656	Water Agt	Mash	17%	0% - 100%
Lactic acid	332	Water Agt	Mash	70%	0% - 100%
Calcium Chloride (dihydrate)	325	Water Agt	Mash	13%	0% - 100%
Whirlfloc	300	Fining	Boil	53%	0% - 100%
Epsom Salt	295	Water Agt	Mash	6%	0% - 50%
Irish Moss	189	Fining	Boil	58%	0% - 100%
Calcium Chloride (anhydrous)	161	Water Agt	Sparge	11%	0% - 100%
Baking Soda	117	Water Agt	Mash	7%	0% - 35%
Calcium Chloride (dihydrate)	105	Water Agt	Mash	14%	0% - 67%
Phosphoric acid	104	Water Agt	Mash	69%	0% - 100%

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