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	8940
Peach Saison	5.5 gal	5.76%	31.17	1.061	1.017		All Grain	7889
Bakke Brygg Lemondrop Saison 20 L	22 L	6.52%	30.67	1.054	1.004		All Grain	7437
Cranberry Saison	5.5 gal	8.44%	37.58	1.080	1.016		BIAB	6981
Blackberry Saison	5.5 gal	5.67%	29.78	1.053	1.009		All Grain	5867
2025 Saison March	21 L	5.91%	23.8	1.050	1.005		All Grain	5842
Peppercorn Saison	5.5 gal	6.47%	44.91	1.058	1.009		All Grain	5651
Cherry Saison	5.5 gal	8.26%	31.61	1.070	1.007		All Grain	4442
Spring Citrus Citra Saison	5.5 gal	6.55%	26.23	1.061	1.011		All Grain	4338
Pink Peppercorn Saison	5.5 gal	7.25%	41.37	1.066	1.010		All Grain	4209

Newest Saison Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
pFriem Super Saison	5.5 gal	6.7%	37.31	1.072	1.021		All Grain	21
Awesome Recipe	300 L	5.93%	28.96	1.059	1.014		All Grain	7
Saison	300 gal	5.50375%	0	1.004	1.004		All Grain	9
Mannenliefde	20 L	5.52%	69.76	1.048	1.006		All Grain	57
2025/02. Belgian Saison	23 L	4.73%	40.29	1.045	1.009		All Grain	36
2025/01. French Saison	23 L	5.2%	37.3	1.045	1.005		All Grain	38
Gluten Free French Saison (GF Oats)	23 L	5.96481%	18.1201	1.057	1.011		BIAB	35
Deck Builder Sterling Saison	20.8 L	5.59%	26.63	1.043	1.001		All Grain	31
Kveik Farmhouse Ale	5.5 gal	5.65%	4.71	1.053	1.010		BIAB	38
FS Saison	19 L	5.99%	28.59	1.049	1.004		All Grain	20

Fermentables Used In Saison Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Pilsner	749	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	465	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	430		Sugar	sugar	0°L	46	8%	0% - 40%
Flaked Wheat	365		Adjunct	raw	2°L	34	10%	1% - 41%
German - Vienna	364	German	Grain	base malt	4°L	37	17%	0% - 100%
Flaked Oats	360		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	705	3.5	34%	3% - 100%
Styrian Goldings	448	5.5	37%	6% - 100%
East Kent Goldings	410	5	38%	3% - 100%
Magnum	377	15	30%	2% - 100%
Amarillo	244	8.6	31%	1% - 100%
Citra	241	11	29%	2% - 100%
Cascade	158	7	34%	4% - 100%
Hallertau Mittelfruh	156	3.75	40%	4% - 100%
Sorachi Ace	149	11.1	29%	2% - 100%
Fuggles	146	4.5	39%	5% - 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	417	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	311	Fermentis / Safale	Ale		Low	90%	64°F	82°F
Wyeast - Belgian Saison 3724	286	Wyeast	Ale	0.12	Low	78%	70°F	95°F
Mangrove Jack - French Saison Ale M29	238	Mangrove Jack	Ale	n/a	Medium	87.5%	79°F	90°F
White Labs - Belgian Saison I Yeast WLP565	237	White Labs	Ale	Medium	Medium	70%	68°F	75°F
Lallemand - Belle Saison	210	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	119	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	625	Water Agt	Mash	17%	0% - 100%
Lactic acid	317	Water Agt	Mash	70%	0% - 100%
Calcium Chloride (dihydrate)	314	Water Agt	Mash	13%	0% - 100%
Whirlfloc	290	Fining	Boil	53%	0% - 100%
Epsom Salt	276	Water Agt	Mash	6%	0% - 50%
Irish Moss	185	Fining	Boil	57%	0% - 100%
Calcium Chloride (anhydrous)	143	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	100	Water Agt	Mash	68%	0% - 100%

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