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	8858
Peach Saison	5.5 gal	5.76%	31.17	1.061	1.017		All Grain	7811
Bakke Brygg Lemondrop Saison 20 L	22 L	6.52%	30.67	1.054	1.004		All Grain	7389
Cranberry Saison	5.5 gal	8.44%	37.58	1.080	1.016		BIAB	6919
Blackberry Saison	5.5 gal	5.67%	29.78	1.053	1.009		All Grain	5816
Peppercorn Saison	5.5 gal	6.47%	44.91	1.058	1.009		All Grain	5590
Cherry Saison	5.5 gal	8.26%	31.61	1.070	1.007		All Grain	4388
Spring Citrus Citra Saison	5.5 gal	6.55%	26.23	1.061	1.011		All Grain	4293
Pink Peppercorn Saison	5.5 gal	7.25%	41.37	1.066	1.010		All Grain	4137
EXTRA LATE SPRING BREW DAY	45 gal	6.27%	31.97	1.066	1.019		All Grain	4029

Newest Saison Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Spring is in the air	17 L	7.05%	30.41	1.064	1.010		All Grain	103
Pumpkin Saison	5 gal	6.9%	30.26	1.067	1.014		BIAB	19
Brazberry Farmhouse Saison	5 gal	6.9%	33.85	1.067	1.014		BIAB	23
The Rye One	5.5 gal	5.21%	28.94	1.053	1.013		BIAB	25
Awesome Recipe	5.5 gal	5.67%	22.35	1.056	1.013		All Grain	11
Saison	5.5 gal	8.48%	23.88	1.076	1.012		All Grain	53
Worm Moon	5.15 gal	7.74%	38.44	1.063	1.004		All Grain	34
25L Saison Tettnanger	25 L	5.96%	29.24	1.047	1.002		BIAB	22
saison	5.25 gal	6.27%	23.74	1.050	1.003		BIAB	35
Belgian Saison Farmhouse Ale	5.5 gal	8.97%	37.56	1.083	1.015		BIAB	34

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	510	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	428		Sugar	sugar	0°L	46	8%	0% - 40%
German - Vienna	364	German	Grain	base malt	4°L	37	17%	0% - 100%
Flaked Wheat	363		Adjunct	raw	2°L	34	10%	1% - 41%
German - Acidulated Malt	359	German	Grain	acidulated malt	3.4°L	27	4%	1% - 25%
Flaked Oats	358		Adjunct	raw	2.2°L	33	7%	1% - 38%
Munich - Light 10L	350		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	697	3.5	34%	3% - 100%
Styrian Goldings	446	5.5	37%	6% - 100%
East Kent Goldings	409	5	38%	3% - 100%
Magnum	370	15	30%	2% - 100%
Amarillo	244	8.6	31%	1% - 100%
Citra	240	11	29%	2% - 100%
Cascade	157	7	34%	4% - 100%
Hallertau Mittelfruh	156	3.75	40%	4% - 100%
Sorachi Ace	148	11.1	29%	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	415	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	309	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	236	White Labs	Ale	Medium	Medium	70%	68°F	75°F
Mangrove Jack - French Saison Ale M29	235	Mangrove Jack	Ale	n/a	Medium	87.5%	79°F	90°F
Lallemand - Belle Saison	205	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	619	Water Agt	Mash	18%	0% - 100%
Lactic acid	314	Water Agt	Mash	70%	0% - 100%
Calcium Chloride (dihydrate)	310	Water Agt	Mash	13%	0% - 100%
Whirlfloc	285	Fining	Boil	53%	0% - 100%
Epsom Salt	274	Water Agt	Mash	6%	0% - 50%
Irish Moss	184	Fining	Boil	57%	0% - 100%
Calcium Chloride (anhydrous)	141	Water Agt	Mash	11%	0% - 100%
Baking Soda	108	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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