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	8242
Bakke Brygg Lemondrop Saison 20 L	22 L	6.52%	30.67	1.054	1.004		All Grain	7612
Cranberry Saison	5.5 gal	8.44%	37.58	1.080	1.016		BIAB	7226
2025 Saison March	21 L	5.91%	23.8	1.050	1.005		All Grain	6186
Blackberry Saison	5.5 gal	5.67%	29.78	1.053	1.009		All Grain	6075
Peppercorn Saison	5.5 gal	6.47%	44.91	1.058	1.009		All Grain	5959
Cherry Saison	5.5 gal	8.26%	31.61	1.070	1.007		All Grain	4619
Spring Citrus Citra Saison	5.5 gal	6.55%	26.23	1.061	1.011		All Grain	4557
Pink Peppercorn Saison	5.5 gal	7.25%	41.37	1.066	1.010		All Grain	4459
EXTRA LATE SPRING BREW DAY	45 gal	6.27%	31.97	1.066	1.019		All Grain	4260

Newest Saison Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Hoppy saison	5 gal	6.06%	45.01	1.058	1.012		All Grain	19
Christmas Saison	2.5 gal	7.83%	54.05	1.072	1.012		All Grain	12
Saison	23 L	6.63%	36.76	1.055	1.004		All Grain	8
Saison w/herb	10 L	5.34%	19.92	1.044	1.003		All Grain	20
LVHb Barrel Brew 2025 Saison	11 gal	8.11%	25.83	1.072	1.010		All Grain	23
Kaiser Saison	109 gal	5.21%	29.14	1.051	1.011		All Grain	27
Ginjo-saison	650 L	6.33%	16.31	1.054	1.005		All Grain	23
Arrête de bretter!	7 gal	5.43%	21.82	1.050	1.009		BIAB	29
Vi Beer - Saison Le Gaspésien	25 L	5.15%	26.91	1.043	1.004		All Grain	20
MySaison	17 L	5.13%	24.91	1.052	1.013		All Grain	22

Fermentables Used In Saison Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Pilsner	752	Belgian	Grain	base malt	1.6°L	37	68%	1% - 100%
American - Pilsner	521	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	440	American	Grain	base malt	2.8°L	40	13%	1% - 86%
German - Vienna	371	German	Grain	base malt	4°L	37	18%	0% - 100%
Flaked Wheat	370		Adjunct	raw	2°L	34	10%	1% - 41%
German - Acidulated Malt	367	German	Grain	acidulated malt	3.4°L	27	4%	1% - 25%
Flaked Oats	366		Adjunct	raw	2.2°L	33	7%	1% - 38%
Munich - Light 10L	354		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	729	3.5	34%	3% - 100%
Styrian Goldings	452	5.5	37%	6% - 100%
East Kent Goldings	420	5	38%	3% - 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	158	3.75	40%	4% - 100%
Sorachi Ace	152	11.1	29%	2% - 100%
Fuggles	149	4.5	38%	5% - 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	330	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	246	Mangrove Jack	Ale	n/a	Medium	87.5%	79°F	90°F
White Labs - Belgian Saison I Yeast WLP565	242	White Labs	Ale	Medium	Medium	70%	68°F	75°F
Lallemand - Belle Saison	215	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	125	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	651	Water Agt	Mash	17%	0% - 100%
Lactic acid	327	Water Agt	Mash	70%	0% - 100%
Calcium Chloride (dihydrate)	326	Water Agt	Mash	13%	0% - 100%
Whirlfloc	296	Water Agt	Boil	53%	0% - 100%
Epsom Salt	293	Water Agt	Mash	6%	0% - 50%
Irish Moss	187	Fining	Boil	57%	0% - 100%
Calcium Chloride (anhydrous)	156	Water Agt	Mash	11%	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	68%	0% - 100%

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