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	8318
Bakke Brygg Lemondrop Saison 20 L	22 L	6.52%	30.67	1.054	1.004		All Grain	7643
Cranberry Saison	5.5 gal	8.44%	37.58	1.080	1.016		BIAB	7288
Blackberry Saison	5.5 gal	5.67%	29.78	1.053	1.009		All Grain	6111
Peppercorn Saison	5.5 gal	6.47%	44.91	1.058	1.009		All Grain	6043
Cherry Saison	5.5 gal	8.26%	31.61	1.070	1.007		All Grain	4665
Spring Citrus Citra Saison	5.5 gal	6.55%	26.23	1.061	1.011		All Grain	4587
Pink Peppercorn Saison	5.5 gal	7.25%	41.37	1.066	1.010		All Grain	4512
EXTRA LATE SPRING BREW DAY	45 gal	6.27%	31.97	1.066	1.019		All Grain	4301
Saison with Fruit	46 gal	6.73%	16.84	1.059	1.007		All Grain	3433

Newest Saison Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Saison II	24 L	5.06%	25.52	1.044	1.005		extract	3
뉴비맥덕_AG Saison	15 L	6.78%	23.88	1.058	1.007		All Grain	24
Dark Sour Saison	10 L	5.8%	13.03	1.049	1.005		All Grain	25
Belgian saison, 251008	21 L	6.46%	23.24	1.060	1.011		All Grain	37
Scott's Hefe	19 L	4.89%	25.16	1.050	1.012		All Grain	46
Cottage House Saison	19 L	7.73%	45.57	1.066	1.007		All Grain	35
Dry Saison	100 L	6.76653%	21.5013	1.059	1.007		All Grain	38
Imperial Farmhouse Ale	3 gal	9.62%	22.49	1.075	1.002		BIAB	52
hoppy saison	15 L	5.87%	48.46	1.053	1.008		All Grain	47
DME Wheat Ale	4 gal	3.82%	23.08	1.041	1.012		extract	37

Fermentables Used In Saison Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Pilsner	755	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	735	3.5	34%	3% - 100%
Styrian Goldings	450	5.5	37%	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	14	Belgian	Grain	crystal malt	50°L	33	63%	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	334	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	219	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	653	Water Agt	Mash	17%	0% - 100%
Lactic acid	331	Water Agt	Mash	70%	0% - 100%
Calcium Chloride (dihydrate)	325	Water Agt	Mash	13%	0% - 100%
Whirlfloc	299	Fining	Boil	52%	0% - 100%
Epsom Salt	293	Water Agt	Mash	6%	0% - 50%
Irish Moss	189	Fining	Boil	58%	0% - 100%
Calcium Chloride (anhydrous)	159	Water Agt	Mash	10%	0% - 100%
Baking Soda	116	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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