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	9037
Peach Saison	5.5 gal	5.76%	31.17	1.061	1.017		All Grain	8045
Bakke Brygg Lemondrop Saison 20 L	22 L	6.52%	30.67	1.054	1.004		All Grain	7516
Cranberry Saison	5.5 gal	8.44%	37.58	1.080	1.016		BIAB	7080
2025 Saison March	21 L	5.91%	23.8	1.050	1.005		All Grain	5999
Blackberry Saison	5.5 gal	5.67%	29.78	1.053	1.009		All Grain	5965
Peppercorn Saison	5.5 gal	6.47%	44.91	1.058	1.009		All Grain	5790
Cherry Saison	5.5 gal	8.26%	31.61	1.070	1.007		All Grain	4517
Spring Citrus Citra Saison	5.5 gal	6.55%	26.23	1.061	1.011		All Grain	4413
Pink Peppercorn Saison	5.5 gal	7.25%	41.37	1.066	1.010		All Grain	4351

Newest Saison Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Kveik- bol d'or	20.8 L	6.79%	19.67	1.065	1.013		extract	16
Hibiscus Saison	5.5 gal	5.51%	15.9	1.052	1.010		All Grain	15
Voss Kveik Beer	5.3 gal	5.88%	35.7	1.052	1.007		All Grain	17
saison - Brume Matinale	22 L	6.84%	31.02	1.057	1.005		All Grain	40
WACO Farmhouse	17 gal	5.35%	0	1.047	1.006		All Grain	20
Nightmare table beer	5 gal	4.39%	42.83	1.041	1.008		extract	16
Tart Saison	5.5 gal	5.85%	21.73	1.049	1.005		All Grain	25
Awesome Recipe	5 gal	6.22%	28.39	1.052	1.005		All Grain	18
Saison	5.5 gal	6.7%	36.36	1.061	1.010		All Grain	27
Summer Saison	26 gal	6.08%	25.11	1.051	1.004		All Grain	51

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	515	American	Grain	base malt	1.8°L	37	68%	4% - 100%
German - Pilsner	468	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	436		Sugar	sugar	0°L	46	8%	0% - 40%
Flaked Wheat	369		Adjunct	raw	2°L	34	10%	1% - 41%
German - Vienna	366	German	Grain	base malt	4°L	37	18%	0% - 100%
Flaked Oats	364		Adjunct	raw	2.2°L	33	7%	1% - 38%
German - Acidulated Malt	363	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	712	3.5	34%	3% - 100%
Styrian Goldings	449	5.5	37%	6% - 100%
East Kent Goldings	413	5	38%	3% - 100%
Magnum	378	15	30%	2% - 100%
Amarillo	247	8.6	31%	1% - 100%
Citra	243	11	29%	2% - 100%
Cascade	159	7	35%	4% - 100%
Hallertau Mittelfruh	157	3.75	40%	4% - 100%
Sorachi Ace	150	11.1	29%	2% - 100%
Fuggles	147	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	419	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	319	Fermentis / Safale	Ale		Low	90%	64°F	82°F
Wyeast - Belgian Saison 3724	287	Wyeast	Ale	0.12	Low	78%	70°F	95°F
Mangrove Jack - French Saison Ale M29	240	Mangrove Jack	Ale	n/a	Medium	87.5%	79°F	90°F
White Labs - Belgian Saison I Yeast WLP565	239	White Labs	Ale	Medium	Medium	70%	68°F	75°F
Lallemand - Belle Saison	212	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	121	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	630	Water Agt	Mash	18%	0% - 100%
Lactic acid	320	Water Agt	Mash	70%	0% - 100%
Calcium Chloride (dihydrate)	318	Water Agt	Mash	14%	0% - 100%
Whirlfloc	292	Water Agt	Boil	53%	0% - 100%
Epsom Salt	279	Water Agt	Mash	6%	0% - 50%
Irish Moss	184	Fining	Boil	57%	0% - 100%
Calcium Chloride (anhydrous)	145	Water Agt	Mash	11%	0% - 100%
Baking Soda	111	Water Agt	Mash	7%	0% - 35%
Calcium Chloride (dihydrate)	105	Water Agt	Mash	14%	0% - 67%
Phosphoric acid	100	Water Agt	Mash	69%	0% - 100%

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