Belgian and French Ale - Saison (BJCP 2008)

Top 10 Saison (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
043: Grisette	40 L	3.22%	30.18	1.031	1.006		All Grain	10734
Saison Dupont Clone	38 L	6.11%	25.08	1.065	1.018		All Grain	8877
Basil Pepper Saison	5.25 gal	7.3%	64.78	1.062	1.006		All Grain	6733
Shirley's Strawberry Saison	5.5 gal	5.91%	33.94	1.060	1.015		All Grain	6382
Saison Grissette	5.5 gal	6.59%	33.84	1.068	1.018		Partial Mash	5726
DRH's Farm House Ale	5 gal	7.05%	34.82	1.068	1.015		All Grain	5596
Sorachi Ace	5 gal	7.11%	39.85	1.066	1.012		All Grain	5529
Pekko Saison	6.5 gal	6.1%	26.7	1.055	1.008		BIAB	5231
Mosaic Saison	11.4 L	5.88%	51.5	1.054	1.009		All Grain	5035
Kveik Saison	53 L	7.41%	21.71	1.065	1.008		All Grain	4166

Newest Saison (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Wine Like Beer	510 L	4.98%	23.96	1.041	1.003		All Grain	13
Fred Saison	12.7 gal	5.62%	0	1.047	1.004		extract	17
Juliet’s Ruin	120 L	6.55%	25.04	1.061	1.011		All Grain	18
Saison w/ Lavender, Pea Flower, Lemon Peel, Lime Peel	5 gal	6.01%	19.61	1.057	1.011		All Grain	26
Saison	530 L	6.55%	20.74	1.055	1.006		All Grain	60
새아침 saison	20 L	2.57%	10.91	1.028	1.008		All Grain	51
Winter Saison	27 gal	6.62%	27.29	1.057	1.007		All Grain	63
Farm Girl Simple	5 gal	6.97%	15.19	1.067	1.014		All Grain	60
Gingerbread Saison	5.5 gal	6.99%	71.89	1.071	1.018		extract	67
White Wood	200 L	3.44%	0	1.028	1.002		All Grain	49

Fermentables Used In Saison (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Pilsner	851	Belgian	Grain	base malt	1.6°L	37	68%	7% - 100%
American - Pilsner	548	American	Grain	base malt	1.8°L	37	66%	1% - 100%
German - Pilsner	543	German	Grain	base malt	1.6°L	38	68%	6% - 100%
American - White Wheat	515	American	Grain	base malt	2.8°L	40	14%	2% - 100%
US - Pale 2-Row	454	US	Grain	base malt	1.8°L	37	60%	3% - 100%
Flaked Oats	414		Adjunct	raw	2.2°L	33	7%	1% - 71%
German - Acidulated Malt	405	German	Grain	acidulated malt	3.4°L	27	4%	0% - 29%
Munich - Light 10L	391		Grain	specialty malt	10°L	33	11%	1% - 50%
Flaked Wheat	389		Adjunct	raw	2°L	34	10%	1% - 60%
German - Vienna	377	German	Grain	base malt	4°L	37	17%	0% - 100%

Hops Used In Saison (BJCP 2008) Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Saaz	848	3.5	33%	5% - 100%
Styrian Goldings	508	5.5	36%	3% - 100%
East Kent Goldings	448	5	35%	2% - 100%
Citra	338	11	28%	1% - 100%
Amarillo	327	8.6	29%	3% - 100%
Magnum	319	15	29%	1% - 100%
Cascade	218	7	31%	1% - 100%
Sorachi Ace	211	11.1	27%	2% - 100%
Hallertau Mittelfruh	193	3.75	35%	4% - 100%
Nelson Sauvin	163	12.5	27%	1% - 100%

Steeping Grains Used In Saison (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Vienna	19	American	Grain	base malt	4°L	35	62%	25% - 100%
Belgian - CaraMunich	17	Belgian	Grain	crystal malt	50°L	33	66%	8% - 100%
American - Caramel / Crystal 10L	13	American	Grain	crystal malt	10°L	35	60%	19% - 100%
Belgian - Biscuit	13	Belgian	Grain	roasted malt	23°L	35	39%	8% - 100%
American - Caramel / Crystal 20L	12	American	Grain	crystal malt	20°L	35	59%	10% - 100%
Flaked Wheat	12		Adjunct	raw	2°L	34	46%	17% - 100%
Aromatic	11		Grain	base malt	38°L	33	39%	8% - 100%
Honey Malt	11		Grain	crystal malt	25°L	37	38%	7% - 100%
American - Carapils (Dextrine Malt)	11	American	Grain	crystal malt	1.8°L	33	58%	11% - 100%
American - Caramel / Crystal 40L	10	American	Grain	crystal malt	40°L	34	53%	17% - 100%

Yeasts Used In Saison (BJCP 2008) Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Wyeast - French Saison 3711	653	Wyeast	Ale	0.12	Low	80%	65°F	77°F
Danstar - Belle Saison Yeast	463	Danstar	Ale	High	Low	80%	63°F	75°F
Wyeast - Belgian Saison 3724	280	Wyeast	Ale	0.12	Low	78%	70°F	95°F
White Labs - Belgian Saison I Yeast WLP565	259	White Labs	Ale	Medium	Medium	70%	68°F	75°F
Mangrove Jack - French Saison Ale M29	256	Mangrove Jack	Ale	n/a	Medium	87.5%	79°F	90°F
Fermentis - Safale - Belgian Saison Ale Yeast BE-134	241	Fermentis / Safale	Ale		Low	90%	64°F	82°F
White Labs - Belgian Saison II Yeast WLP566	213	White Labs	Ale	Medium	Medium	81.5%	68°F	78°F
Lallemand - Belle Saison	180	Lallemand	Ales	High	Low	90%	59°F	95°F
Omega Yeast Labs - Saisonstein’s Monster OYL-500	89	Omega Yeast Labs	Ales	High	Low	80%	65°F	78°F
White Labs - French Saison Ale Yeast WLP590	88	White Labs	Ales	Medium	Medium	81%	69°F	75°F

Other Ingredients Used In Saison (BJCP 2008) Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	431	Water Agt	Mash	22%	0% - 100%
Whirlfloc	256	Water Agt	Boil	55%	0% - 100%
Irish Moss	227	Fining	Boil	56%	0% - 100%
Lactic acid	215	Water Agt	Mash	69%	0% - 100%
Calcium Chloride (dihydrate)	212	Water Agt	Mash	16%	0% - 100%
Epsom Salt	160	Water Agt	Mash	8%	0% - 61%
Calcium Chloride (anhydrous)	89	Water Agt	Mash	20%	0% - 100%
Yeast Nutrient	65	Other	Boil	33%	0% - 100%
Phosphoric acid	64	Water Agt	Mash	71%	0% - 100%
Coriander Seed	62	Spice	Boil	33%	0% - 100%

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