Saison

BJCP 25B specs

The band is the guideline range — the marker is where the modern homebrew average actually lies.

Common grains

Percentages are each grain's average share of the grain bill when used.

• 2°
  Pilsner malt69%
• 2°
  Wheat malt14%
• 2°
  Pale / 2-row (generic)58%
• 4°
  Vienna malt17%
• 9°
  Munich (light)12%
• —
  Sugar (cane/table)7%
• 4°
  Rye malt14%
• 55°
  Crystal (medium, ~40-70°L)5%

Common hops

Ranked by how often brewers reach for them.

Common yeasts

Ranked by how often brewers pitch each strain.

Ale

B64 Napoleon

Imperial Yeast

Atten77–83%

Temp18–26°C

Ale

3711 French Saison

Wyeast

Atten77–83%

Temp18–25°C

Ale

3724 Belgian Saison

Wyeast

Atten76–80%

Temp21–35°C

Ale

WLP565 Belgian Saison I Ale Yeast

White Labs

Atten65–75%

Temp20–24°C

MAle

M29 French Saison Yeast

Mangrove Jack's

Atten85–90%

Temp26–32°C

Ale

WLP566 Belgian Saison II Ale Yeast

White Labs

Atten78–85%

Temp20–26°C

Ale

SafAle BE-134

Fermentis

Atten89–93%

Temp18–28°C

Ale

WLP590 French Saison Ale Yeast

White Labs

Atten73–80%

Temp21–24°C