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	8405
Bakke Brygg Lemondrop Saison 20 L	22 L	6.52%	30.67	1.054	1.004		All Grain	7700
Cranberry Saison	5.5 gal	8.44%	37.58	1.080	1.016		BIAB	7395
Peppercorn Saison	5.5 gal	6.47%	44.91	1.058	1.009		All Grain	6210
Blackberry Saison	5.5 gal	5.67%	29.78	1.053	1.009		All Grain	6193
Cherry Saison	5.5 gal	8.26%	31.61	1.070	1.007		All Grain	4741
Spring Citrus Citra Saison	5.5 gal	6.55%	26.23	1.061	1.011		All Grain	4636
Pink Peppercorn Saison	5.5 gal	7.25%	41.37	1.066	1.010		All Grain	4600
Saison	25 L	7.12%	29.41	1.061	1.007		All Grain	4395
EXTRA LATE SPRING BREW DAY	45 gal	6.27%	31.97	1.066	1.019		All Grain	4361

Newest Saison Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Saison 1	10 L	6.32%	27.54	1.060	1.012		All Grain	17
Saison v2	450 L	6.27%	22.32	1.052	1.004		All Grain	24
Grapefruit Cardamom Saison	5 gal	6.48%	25.65	1.053	1.004		BIAB	43
Belgian ale	20 L	7.26%	26.01	1.062	1.006		All Grain	26
G&T farmhouse	70 gal	5.17%	12.33	1.045	1.006		All Grain	57
Skyline Passage Saison	5.5 gal	5.94%	0	1.059	1.014		BIAB	47
2026_01_18 Belgian IPA - SFCM Class	21.5 gal	6.54%	49.18	1.060	1.010		All Grain	51
Winter Saison	4 gal	6.76%	33.25	1.064	1.013		All Grain	91
JG Saison	10 gal	6.46%	26.78	1.061	1.011		All Grain	46
Awesome Recipe	310 gal	8.07%	31.93	1.068	1.007		All Grain	47

Fermentables Used In Saison Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Pilsner	757	Belgian	Grain	base malt	1.6°L	37	68%	1% - 100%
American - Pilsner	526	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	449		Sugar	sugar	0°L	46	8%	0% - 40%
American - White Wheat	447	American	Grain	base malt	2.8°L	40	13%	1% - 86%
Flaked Wheat	374		Adjunct	raw	2°L	34	10%	1% - 41%
German - Vienna	372	German	Grain	base malt	4°L	37	18%	0% - 100%
Flaked Oats	371		Adjunct	raw	2.2°L	33	7%	1% - 38%
German - Acidulated Malt	366	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	747	3.5	34%	3% - 100%
Styrian Goldings	455	5.5	36%	6% - 100%
East Kent Goldings	426	5	37%	1% - 100%
Magnum	390	15	30%	2% - 100%
Citra	251	11	29%	2% - 100%
Amarillo	250	8.6	31%	1% - 100%
Hallertau Mittelfruh	162	3.75	40%	4% - 100%
Cascade	159	7	35%	4% - 100%
Fuggles	153	4.5	38%	2% - 100%
Sorachi Ace	151	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	342	Fermentis / Safale	Ale		Low	90%	64°F	82°F
Wyeast - Belgian Saison 3724	289	Wyeast	Ale	0.12	Low	78%	70°F	95°F
Mangrove Jack - French Saison Ale M29	254	Mangrove Jack	Ale	n/a	Medium	87.5%	79°F	90°F
White Labs - Belgian Saison I Yeast WLP565	247	White Labs	Ale	Medium	Medium	70%	68°F	75°F
Lallemand - Belle Saison	224	Lallemand	Ales	High	Low	90%	59°F	95°F
White Labs - Belgian Saison II Yeast WLP566	159	White Labs	Ale	Medium	Medium	81.5%	68°F	78°F
Omega Yeast Labs - Saisonstein’s Monster OYL-500	126	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	665	Water Agt	Mash	17%	0% - 100%
Lactic acid	339	Water Agt	Mash	70%	0% - 100%
Calcium Chloride (dihydrate)	331	Water Agt	Mash	13%	0% - 100%
Whirlfloc	302	Fining	Boil	53%	0% - 100%
Epsom Salt	299	Water Agt	Mash	6%	0% - 50%
Irish Moss	190	Fining	Boil	58%	0% - 100%
Calcium Chloride (anhydrous)	164	Water Agt	Mash	11%	0% - 100%
Baking Soda	118	Water Agt	Mash	7%	0% - 35%
Calcium Chloride (dihydrate)	105	Water Agt	Mash	14%	0% - 67%
Phosphoric acid	103	Water Agt	Mash	69%	0% - 100%

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