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	8466
Bakke Brygg Lemondrop Saison 20 L	22 L	6.52%	30.67	1.054	1.004		All Grain	7763
Cranberry Saison	5.5 gal	8.44%	37.58	1.080	1.016		BIAB	7453
Peppercorn Saison	5.5 gal	6.47%	44.91	1.058	1.009		All Grain	6310
Blackberry Saison	5.5 gal	5.67%	29.78	1.053	1.009		All Grain	6248
Cherry Saison	5.5 gal	8.26%	31.61	1.070	1.007		All Grain	4790
Spring Citrus Citra Saison	5.5 gal	6.55%	26.23	1.061	1.011		All Grain	4682
Pink Peppercorn Saison	5.5 gal	7.25%	41.37	1.066	1.010		All Grain	4675
XPA	25 L	5.78%	35.33	1.051	1.007		All Grain	4675
EXTRA LATE SPRING BREW DAY	45 gal	6.27%	31.97	1.066	1.019		All Grain	4427

Newest Saison Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Harmonoia	5 gal	4.8%	52.33	1.043	1.006		All Grain	23
Awesome Recipe	19 L	5.69%	22	1.052	1.009		BIAB	19
Stygga Brygg 2026 saison	25 L	5.93%	24.33	1.050	1.005		All Grain	28
Scarborough Saison	6.5 gal	6.99%	19.26	1.058	1.004		BIAB	40
Saison	12 gal	5.11%	20.88	1.048	1.009		All Grain	36
Spicy Saison	2 gal	6.18%	16.17	1.054	1.007		BIAB	32
Belgian Blond	49 L	6.59%	17.46	1.062	1.011		All Grain	57
Bale So Hard Dry-Hopped Saison	2 gal	5.47%	31.28	1.054	1.014		BIAB	40
Saison	27 L	4.68%	0	1.048	1.012		All Grain	43
Saison danzón	15 L	8.02%	32.12	1.075	1.013		BIAB	43

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	523	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	453		Sugar	sugar	0°L	46	8%	0% - 40%
American - White Wheat	448	American	Grain	base malt	2.8°L	40	13%	1% - 86%
Flaked Wheat	376		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	369	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	753	3.5	34%	3% - 100%
Styrian Goldings	457	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	248	8.6	31%	1% - 100%
Hallertau Mittelfruh	164	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	348	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	259	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	675	Water Agt	Mash	17%	0% - 100%
Lactic acid	344	Water Agt	Mash	70%	0% - 100%
Calcium Chloride (dihydrate)	335	Water Agt	Mash	13%	0% - 100%
Epsom Salt	306	Water Agt	Mash	6%	0% - 50%
Whirlfloc	304	Water Agt	Boil	53%	0% - 100%
Irish Moss	191	Fining	Boil	58%	0% - 100%
Calcium Chloride (anhydrous)	171	Water Agt	Whirlpool	11%	0% - 100%
Baking Soda	118	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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