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
Råger	5 L	5.42%	23.92	1.050	1.009		All Grain	8920
Peach Saison	5.5 gal	5.76%	31.17	1.061	1.017		All Grain	7863
Bakke Brygg Lemondrop Saison 20 L	22 L	6.52%	30.67	1.054	1.004		All Grain	7423
Cranberry Saison	5.5 gal	8.44%	37.58	1.080	1.016		BIAB	6965
Blackberry Saison	5.5 gal	5.67%	29.78	1.053	1.009		All Grain	5849
2025 Saison March	21 L	5.91%	23.8	1.050	1.005		All Grain	5806
Peppercorn Saison	5.5 gal	6.47%	44.91	1.058	1.009		All Grain	5634
Cherry Saison	5.5 gal	8.26%	31.61	1.070	1.007		All Grain	4428
Spring Citrus Citra Saison	5.5 gal	6.55%	26.23	1.061	1.011		All Grain	4327
Pink Peppercorn Saison	5.5 gal	7.25%	41.37	1.066	1.010		All Grain	4188

Newest Saison Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
2025/01. French Saison	23 L	5.2%	26.89	1.045	1.005		All Grain	16
Gluten Free French Saison (GF Oats)	23 L	5.96481%	18.1201	1.057	1.011		BIAB	18
Deck Builder Sterling Saison	20.8 L	5.59%	26.63	1.043	1.001		All Grain	9
Kveik Farmhouse Ale	5.5 gal	5.65%	4.71	1.053	1.010		BIAB	15
FS Saison	19 L	5.99%	28.59	1.049	1.004		All Grain	10
Smokey the Beer	15 L	5.78%	28.35	1.057	1.013		All Grain	10
Classic Saison	10 L	6.75%	20.68	1.053	1.001		All Grain	6
Saison split batch	10 gal	6.41%	0	1.062	1.013		All Grain	22
Belgian Saison	23 L	6.6%	30.7	1.055	1.005		All Grain	22
saison v2	24 L	5.79%	31.86	1.052	1.007		All Grain	30

Fermentables Used In Saison Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Pilsner	748	Belgian	Grain	base malt	1.6°L	37	68%	1% - 100%
American - Pilsner	512	American	Grain	base malt	1.8°L	37	68%	4% - 100%
German - Pilsner	466	German	Grain	base malt	1.6°L	38	67%	4% - 100%
American - White Wheat	440	American	Grain	base malt	2.8°L	40	13%	1% - 86%
Cane Sugar	429		Sugar	sugar	0°L	46	8%	0% - 40%
Flaked Wheat	364		Adjunct	raw	2°L	34	10%	1% - 41%
German - Vienna	364	German	Grain	base malt	4°L	37	17%	0% - 100%
Flaked Oats	359		Adjunct	raw	2.2°L	33	7%	1% - 38%
German - Acidulated Malt	359	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	703	3.5	34%	3% - 100%
Styrian Goldings	448	5.5	37%	6% - 100%
East Kent Goldings	409	5	38%	3% - 100%
Magnum	373	15	30%	2% - 100%
Amarillo	243	8.6	31%	1% - 100%
Citra	240	11	29%	2% - 100%
Cascade	158	7	34%	4% - 100%
Hallertau Mittelfruh	155	3.75	40%	4% - 100%
Sorachi Ace	149	11.1	29%	2% - 100%
Tettnanger	145	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	23	American	Grain	base malt	4°L	35	50%	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	416	Wyeast	Ale	0.12	Low	80%	65°F	77°F
Danstar - Belle Saison Yeast	395	Danstar	Ale	High	Low	80%	63°F	75°F
Fermentis - Safale - Belgian Saison Ale Yeast BE-134	310	Fermentis / Safale	Ale		Low	90%	64°F	82°F
Wyeast - Belgian Saison 3724	287	Wyeast	Ale	0.12	Low	78%	70°F	95°F
White Labs - Belgian Saison I Yeast WLP565	237	White Labs	Ale	Medium	Medium	70%	68°F	75°F
Mangrove Jack - French Saison Ale M29	236	Mangrove Jack	Ale	n/a	Medium	87.5%	79°F	90°F
Lallemand - Belle Saison	209	Lallemand	Ales	High	Low	90%	59°F	95°F
White Labs - Belgian Saison II Yeast WLP566	158	White Labs	Ale	Medium	Medium	81.5%	68°F	78°F
Omega Yeast Labs - Saisonstein’s Monster OYL-500	117	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	621	Water Agt	Mash	18%	0% - 100%
Lactic acid	315	Water Agt	Mash	70%	0% - 100%
Calcium Chloride (dihydrate)	311	Water Agt	Mash	13%	0% - 100%
Whirlfloc	288	Fining	Boil	53%	0% - 100%
Epsom Salt	273	Water Agt	Mash	6%	0% - 50%
Irish Moss	184	Fining	Boil	57%	0% - 100%
Calcium Chloride (anhydrous)	142	Water Agt	Mash	11%	0% - 100%
Baking Soda	109	Water Agt	Mash	7%	0% - 35%
Calcium Chloride (dihydrate)	106	Water Agt	Mash	14%	0% - 67%
Phosphoric acid	99	Water Agt	Mash	68%	0% - 100%

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