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	8784
Peach Saison	5.5 gal	5.76%	31.17	1.061	1.017		All Grain	7713
Bakke Brygg Lemondrop Saison 20 L	22 L	6.52%	30.67	1.054	1.004		All Grain	7337
Cranberry Saison	5.5 gal	8.44%	37.58	1.080	1.016		BIAB	6832
Blackberry Saison	5.5 gal	5.67%	29.78	1.053	1.009		All Grain	5744
2024 Saison may REV2 without wheat	21 L	5.21%	23.61	1.051	1.011		All Grain	5629
Peppercorn Saison	5.5 gal	6.47%	44.91	1.058	1.009		All Grain	5504
Cherry Saison	5.5 gal	8.26%	31.61	1.070	1.007		All Grain	4306
Spring Citrus Citra Saison	5.5 gal	6.55%	26.23	1.061	1.011		All Grain	4249
Pink Peppercorn Saison	5.5 gal	7.25%	41.37	1.066	1.010		All Grain	4057

Newest Saison Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Saison	23 L	6.62%	28.14	1.055	1.005		BIAB	11
Awesome Recipe	395 gal	5.37%	34.76	1.051	1.010		All Grain	5
Honing Season - Anniversary Party	10 gal	6.84%	31.3	1.062	1.010		BIAB	20
내세종	23 L	4.2%	23.62	1.038	1.006		extract	18
Saison	15 gal	9.24%	33.24	1.080	1.010		All Grain	48
세종	19 L	6.87%	30.4	1.059	1.007		All Grain	29
Saison_Saaz	23 L	6.14%	14.39	1.052	1.005		BIAB	34
Farmhouse/Saison	5 gal	5.76%	27.67	1.056	1.012		extract	33
The Stooges Saison	52 L	6.01%	21.58	1.050	1.004		All Grain	48
Where's Wall-E - Wallonian Saison	10 L	5.88%	30.19	1.049	1.005		BIAB	51

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	511	American	Grain	base malt	1.8°L	37	68%	4% - 100%
German - Pilsner	467	German	Grain	base malt	1.6°L	38	67%	4% - 100%
American - White Wheat	437	American	Grain	base malt	2.8°L	40	13%	1% - 86%
Cane Sugar	423		Sugar	sugar	0°L	46	8%	0% - 40%
German - Vienna	364	German	Grain	base malt	4°L	37	17%	0% - 100%
Flaked Wheat	360		Adjunct	raw	2°L	34	10%	1% - 41%
Flaked Oats	359		Adjunct	raw	2.2°L	33	7%	1% - 38%
German - Acidulated Malt	357	German	Grain	acidulated malt	3.4°L	27	4%	1% - 25%
Munich - Light 10L	351		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	694	3.5	34%	3% - 100%
Styrian Goldings	446	5.5	37%	6% - 100%
East Kent Goldings	405	5	37%	3% - 100%
Magnum	367	15	31%	2% - 100%
Amarillo	241	8.6	31%	1% - 100%
Citra	238	11	29%	2% - 100%
Cascade	157	7	34%	4% - 100%
Hallertau Mittelfruh	153	3.75	40%	4% - 100%
Sorachi Ace	147	11.1	28%	2% - 100%
Tettnanger	144	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	414	Wyeast	Ale	0.12	Low	80%	65°F	77°F
Danstar - Belle Saison Yeast	396	Danstar	Ale	High	Low	80%	63°F	75°F
Fermentis - Safale - Belgian Saison Ale Yeast BE-134	307	Fermentis / Safale	Ale		Low	90%	64°F	82°F
Wyeast - Belgian Saison 3724	286	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	234	Mangrove Jack	Ale	n/a	Medium	87.5%	79°F	90°F
Lallemand - Belle Saison	202	Lallemand	Ales	High	Low	90%	59°F	95°F
White Labs - Belgian Saison II Yeast WLP566	156	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	615	Water Agt	Mash	18%	0% - 100%
Lactic acid	314	Water Agt	Mash	70%	0% - 100%
Calcium Chloride (dihydrate)	308	Water Agt	Mash	13%	0% - 100%
Whirlfloc	286	Fining	Boil	53%	0% - 100%
Epsom Salt	271	Water Agt	Mash	6%	0% - 50%
Irish Moss	185	Fining	Boil	57%	0% - 100%
Calcium Chloride (anhydrous)	142	Water Agt	Mash	11%	0% - 100%
Baking Soda	107	Water Agt	Mash	7%	0% - 35%
Calcium Chloride (dihydrate)	106	Water Agt	Mash	14%	0% - 67%
Phosphoric acid	98	Water Agt	Mash	68%	0% - 100%

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