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	8524
Bakke Brygg Lemondrop Saison 20 L	22 L	6.52%	30.67	1.054	1.004		All Grain	7810
Cranberry Saison	5.5 gal	8.44%	37.58	1.080	1.016		BIAB	7504
Peppercorn Saison	5.5 gal	6.47%	44.91	1.058	1.009		All Grain	6392
Blackberry Saison	5.5 gal	5.67%	29.78	1.053	1.009		All Grain	6295
Cherry Saison	5.5 gal	8.26%	31.61	1.070	1.007		All Grain	4835
Pink Peppercorn Saison	5.5 gal	7.25%	41.37	1.066	1.010		All Grain	4740
Spring Citrus Citra Saison	5.5 gal	6.55%	26.23	1.061	1.011		All Grain	4720
EXTRA LATE SPRING BREW DAY	45 gal	6.27%	31.97	1.066	1.019		All Grain	4469
Saison with Fruit	46 gal	6.73%	16.84	1.059	1.007		All Grain	3570

Newest Saison Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
American Farmhouse 26	5.5 gal	8%	38.01	1.072	1.011		All Grain	21
jh saison	20.8 L	5.62%	24.18	1.049	1.006		All Grain	25
다크 세종	18 L	6.17%	23.72	1.056	1.009		All Grain	28
Saison - Brussels Big Yagi	5 gal	6.54%	27.15	1.054	1.004		All Grain	12
Summer Saison	44 L	6.23%	0	1.058	1.010		All Grain	15
Oat Saison	5.5 gal	5.19%	22.6	1.043	1.003		All Grain	13
Dark Saison Cherry wood	23 L	5.74%	31.13	1.052	1.008		All Grain	28
JG Saison	12 gal	5.51%	16.66	1.049	1.007		All Grain	22
Saison	5.5 gal	7.18%	36.03	1.068	1.014		extract	23
Slice of Saison	5 gal	7.27%	24.88	1.074	1.018		All Grain	36

Fermentables Used In Saison Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Pilsner	762	Belgian	Grain	base malt	1.6°L	37	68%	1% - 100%
American - Pilsner	524	American	Grain	base malt	1.8°L	37	68%	4% - 100%
German - Pilsner	473	German	Grain	base malt	1.6°L	38	67%	4% - 100%
Cane Sugar	459		Sugar	sugar	0°L	46	8%	0% - 40%
American - White Wheat	452	American	Grain	base malt	2.8°L	40	13%	1% - 86%
Flaked Wheat	379		Adjunct	raw	2°L	34	10%	1% - 41%
Flaked Oats	375		Adjunct	raw	2.2°L	33	7%	1% - 38%
German - Vienna	374	German	Grain	base malt	4°L	37	18%	0% - 100%
German - Acidulated Malt	371	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	760	3.5	34%	3% - 100%
Styrian Goldings	460	5.5	36%	6% - 100%
East Kent Goldings	428	5	37%	1% - 100%
Magnum	396	15	30%	2% - 100%
Citra	254	11	29%	2% - 100%
Amarillo	248	8.6	31%	1% - 100%
Hallertau Mittelfruh	166	3.75	40%	4% - 100%
Cascade	159	7	35%	4% - 100%
Fuggles	154	4.5	38%	2% - 100%
Sorachi Ace	152	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	423	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	352	Fermentis / Safale	Ale		Low	90%	64°F	82°F
Wyeast - Belgian Saison 3724	292	Wyeast	Ale	0.12	Low	78%	70°F	95°F
Mangrove Jack - French Saison Ale M29	261	Mangrove Jack	Ale	n/a	Medium	87.5%	79°F	90°F
White Labs - Belgian Saison I Yeast WLP565	248	White Labs	Ale	Medium	Medium	70%	68°F	75°F
Lallemand - Belle Saison	226	Lallemand	Ales	High	Low	90%	59°F	95°F
White Labs - Belgian Saison II Yeast WLP566	161	White Labs	Ale	Medium	Medium	81.5%	68°F	78°F
Omega Yeast Labs - Saisonstein’s Monster OYL-500	128	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	677	Water Agt	Mash	17%	0% - 100%
Lactic acid	347	Water Agt	Mash	70%	0% - 100%
Calcium Chloride (dihydrate)	339	Water Agt	Mash	13%	0% - 100%
Epsom Salt	307	Water Agt	Mash	6%	0% - 50%
Whirlfloc	307	Fining	Boil	52%	0% - 100%
Irish Moss	192	Fining	Boil	58%	0% - 100%
Calcium Chloride (anhydrous)	171	Water Agt	Mash	11%	0% - 100%
Baking Soda	119	Water Agt	Mash	7%	0% - 35%
Phosphoric acid	105	Water Agt	Mash	69%	0% - 100%
Calcium Chloride (dihydrate)	105	Water Agt	Mash	14%	0% - 67%

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