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 | 10785 | |
| Saison Dupont Clone |
38 L | 6.11% | 25.08 | 1.065 | 1.018 | All Grain | 8947 | |
| Basil Pepper Saison |
5.25 gal | 7.3% | 64.78 | 1.062 | 1.006 | All Grain | 6781 | |
| Shirley's Strawberry Saison |
5.5 gal | 5.91% | 33.94 | 1.060 | 1.015 | All Grain | 6424 | |
| Saison Grissette |
5.5 gal | 6.59% | 33.84 | 1.068 | 1.018 | Partial Mash | 5755 | |
| DRH's Farm House Ale |
5 gal | 7.05% | 34.82 | 1.068 | 1.015 | All Grain | 5625 | |
| Sorachi Ace |
5 gal | 7.11% | 39.85 | 1.066 | 1.012 | All Grain | 5554 | |
| Pekko Saison |
6.5 gal | 6.1% | 26.7 | 1.055 | 1.008 | BIAB | 5242 | |
| Mosaic Saison |
11.4 L | 5.88% | 51.5 | 1.054 | 1.009 | All Grain | 5080 | |
| Kveik Saison |
53 L | 7.41% | 21.71 | 1.065 | 1.008 | All Grain | 4193 |
Newest Saison (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| French paradox |
6 gal | 8.33% | 26.29 | 1.074 | 1.010 | All Grain | 27 | |
| Vikingøl 4 lys versjon |
35 L | 6.61% | 31.16 | 1.061 | 1.011 | All Grain | 28 | |
| Saison w/ Agave Nectar and Lime Peel |
5 gal | 6.13% | 23.29 | 1.052 | 1.005 | All Grain | 23 | |
| Carrot Saison |
186 gal | 5.64% | 27.14 | 1.049 | 1.006 | All Grain | 33 | |
| Saison w/ Orange Peel, Lemon Peel, Coriander, and Clover. |
5 gal | 6.68% | 23.54 | 1.060 | 1.009 | All Grain | 29 | |
| Uncle T's Saison |
4 gal | 6.03% | 11.54 | 1.058 | 1.012 | All Grain | 40 | |
| 4. Colin winter 260125 |
26 L | 5.36% | 25.74 | 1.050 | 1.009 | All Grain | 31 | |
| Rye Honey Saison |
5.5 gal | 7.36% | 30.02 | 1.066 | 1.010 | All Grain | 47 | |
| SAISON 1 |
25 L | 5.25% | 30.2 | 1.043 | 1.003 | All Grain | 40 | |
| "Ochotona" (Genus of the Pika) Petite Saison 1bbl (WG) |
40 gal | 3.22% | 21.84 | 1.030 | 1.005 | All Grain | 48 |
Fermentables Used In Saison (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Belgian - Pilsner | 852 | Belgian | Grain | base malt |
1.6°L
|
37 | 68% | 7% - 100% |
| American - Pilsner | 550 | American | Grain | base malt |
1.8°L
|
37 | 66% | 1% - 100% |
| German - Pilsner | 544 | German | Grain | base malt |
1.6°L
|
38 | 68% | 6% - 100% |
| American - White Wheat | 514 | American | Grain | base malt |
2.8°L
|
40 | 14% | 2% - 100% |
| US - Pale 2-Row | 455 | US | Grain | base malt |
1.8°L
|
37 | 60% | 3% - 100% |
| Flaked Oats | 413 | 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 | 376 | German | Grain | base malt |
4°L
|
37 | 18% | 0% - 100% |
Hops Used In Saison (BJCP 2008) Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Saaz | 849 | 3.5 | 33% | 5% - 100% |
| Styrian Goldings | 509 | 5.5 | 36% | 3% - 100% |
| East Kent Goldings | 451 | 5 | 35% | 2% - 100% |
| Citra | 338 | 11 | 28% | 1% - 100% |
| Amarillo | 328 | 8.6 | 29% | 3% - 100% |
| Magnum | 321 | 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 | 462 | 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 | 261 | 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 | 242 | 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 | 182 | Lallemand | Ales | High | Low | 90% | 59°F | 95°F |
| Omega Yeast Labs - Saisonstein’s Monster OYL-500 | 90 | 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 | 434 | Water Agt | Mash | 22% | 0% - 100% |
| Whirlfloc | 256 | Water Agt | Boil | 55% | 0% - 100% |
| Irish Moss | 228 | Fining | Boil | 56% | 0% - 100% |
| Lactic acid | 216 | Water Agt | Mash | 69% | 0% - 100% |
| Calcium Chloride (dihydrate) | 213 | Water Agt | Mash | 16% | 0% - 100% |
| Epsom Salt | 163 | Water Agt | Mash | 8% | 0% - 61% |
| Calcium Chloride (anhydrous) | 90 | 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 | Flavor | Mash | 33% | 0% - 100% |
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