For malt extract:
2021 BJCP 25B Saison characteristic ingredients: "Pale base malt. Cereal grains, such as wheat, oats, spelt, or rye. May contain sugary adjuncts. Continental hops. Spicy-fruity Belgian Saison yeast. Spices and herbs are uncommon, but allowable if they don’t dominate."
Vital Statistics: OG: 1.048 – 1.065 (standard), FG: 1.002 – 1.008 (standard), IBUs: 20 – 35, SRM: 5 – 14 (pale), 15 – 22 (dark), ABV 5.0 – 7.0% (standard)
This style has different strength possibilities (table, standard, and super) and a range of colors (pale to dark).
Traditional saisons were brewed with 5% to 30% non-barley grains. Most recipes have a generous amount of wheat (about 10 to 20%) and a lesser amount of rye (5%). Darker saisons may have dark crystal malts, cara-munich, or cara-vienna. Darker versions of saison may also use dark candi syrup.
If unmalted grain is used, consider using appropriate mash practices such as cereal mashes, ferulic acid rests, and protein rests.
The hops should be from the continental European hop family. Hallertau, Saaz, EK Goldings, and Styrian Goldings are recommended. Some New Zealand hops are possibilities. Late hop additions can be done. The BU/GU ratio should be about .5.
Spiced saisons are usually limited releases for year-end holidays.
The yeast should be a saison yeast, which sometimes have a diastaticus or STA1 gene that facilitates high attenuation. Fermentation temperature may be relatively high. Some saison yeast strains are known to be finicky and slow fermenters.
Dornbusch, H. (2006, December): Saison's greetings: Belgian farmhouse ale for the holiday season. BYO, 19-22.
Heniff, M. (2005, July-August) Saison: A farmhouse brew for all seasons. BYO, 45-48.
Larsimont, J.C. (2018, March-April) Saving saison: Belgium's forgotten style. BYO, 50-55.
Strong, G. (2013, May-June) Saison: A beer for all seasons, BYO, 32-41.
Strong, G. (2023, January-February) Simply saison. BYO, 24-26.