Belgian Ale - Belgian Pale Ale

A moderately malty, somewhat fruity, easy-drinking, copper-colored Belgian ale that is somewhat less aggressive in flavor profile than many other Belgian beers. The malt character tends to be a bit biscuity with light toasty, honey-like, or caramelly comp

Flavor Profile: Has an initial soft, smooth, moderately malty flavor with a variable profile of toasty, biscuity, nutty, light caramel and/or honey notes. Moderate to moderately high fruitiness, sometimes orange- or pear-like. Relatively light (medium-low to low) spicy,

Ingredients: Pilsner or pale ale malt contributes the bulk of the grist with (cara) Vienna and Munich malts adding color, body and complexity. Sugar is not commonly used as high gravity is not desired. Saazer-type hops, Styrian Goldings, East Kent Goldings or Fuggles

BJCP Style Guide

Top 10 Belgian Pale Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Unibroue's Raftman clone	5 gal	5.36%	19.62	1.052	1.011		All Grain	9335
2015 Belgian Pale	6.5 gal	5.63%	26.93	1.055	1.012		All Grain	7046
Belgian Ale	24 L	5.75%	25.58	1.058	1.014		All Grain	5216
DeKoninck Clone	6 gal	4.78%	27.26	1.049	1.012		All Grain	4987
Patjesbier	6 gal	5.64%	39.98	1.051	1.008		All Grain	4253
The 10th Palm	5 gal	5.72%	25.32	1.058	1.014		All Grain	4026
Honey Lavender Belgian Pale Ale	5.5 gal	5.19%	30.79	1.050	1.011		Partial Mash	3685
Wyeast Orval Clone	6 gal	6.89%	35.06	1.056	1.004		All Grain	2654
Belgian Wheat	5.5 gal	5.84%	32.51	1.056	1.011		All Grain	2514
bpa 2025	17 L	5.77%	26.14	1.047	1.003		All Grain	2508

Newest Belgian Pale Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
belgian pale ale	110 L	5.05%	22.94	1.044	1.005		All Grain	24
Bpa	270 L	4.59%	27.15	1.047	1.012		All Grain	35
Bpa	270 L	3.94%	0	1.040	1.010		All Grain	26
siason-ish	4 gal	5.87%	16.82	1.064	1.019		All Grain	28
Seigle(Rye) 25.2	5.5 gal	6.72%	33.92	1.056	1.005		All Grain	30
Flat Tyre	5.5 gal	5.2%	22.33	1.044	1.004		All Grain	59
Belgian Pale Ale	5.5 gal	5.62%	26.19	1.056	1.013		All Grain	132
Seigle(Rye) 25.2	5.5 gal	7.46%	33.35	1.062	1.005		All Grain	27
BPA	5 L	5.51%	24.54	1.049	1.007		extract	45
Belgian Pale Ale	4.8 gal	5.04%	18.37	1.050	1.012		All Grain	43

Fermentables Used In Belgian Pale Ale Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Pilsner	351	Belgian	Grain	base malt	1.6°L	37	69%	9% - 100%
Belgian - Biscuit	231	Belgian	Grain	roasted malt	23°L	35	6%	1% - 80%
BE - Pale Ale	187	BE	Grain	base malt	3.4°L	38	63%	5% - 100%
German - Pilsner	173	German	Grain	base malt	1.6°L	38	68%	8% - 100%
American - Pilsner	134	American	Grain	base malt	1.8°L	37	67%	2% - 100%
Flaked Oats	128		Adjunct	raw	2.2°L	33	7%	1% - 34%
Munich	124		Grain	specialty malt	6°L	37	20%	2% - 100%
US - Pale 2-Row	122	US	Grain	base malt	1.8°L	37	62%	7% - 100%
Munich - Light 10L	120		Grain	specialty malt	10°L	33	17%	2% - 60%
Cane Sugar	108		Sugar	sugar	0°L	46	9%	1% - 29%

Hops Used In Belgian Pale Ale Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Saaz	408	3.5	36%	1% - 100%
Styrian Goldings	203	5.5	36%	2% - 100%
East Kent Goldings	161	5.8	42%	3% - 100%
Cascade	158	7	33%	0% - 100%
Magnum	151	15	30%	2% - 100%
Hallertau Mittelfruh	130	3.75	43%	5% - 100%
Citra	120	11	29%	6% - 100%
Fuggles	102	4.5	35%	5% - 100%
Amarillo	88	8.6	28%	4% - 100%
Tettnanger	85	4.5	31%	9% - 76%

Steeping Grains Used In Belgian Pale Ale Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Biscuit	21	Belgian	Grain	roasted malt	23°L	35	31%	12% - 60%
Belgian - CaraMunich	10	Belgian	Grain	crystal malt	50°L	33	54%	13% - 100%
American - Victory	7	American	Grain	roasted malt	28°L	34	35%	15% - 50%
Belgian - CaraVienne	7	Belgian	Grain	crystal malt	20°L	34	42%	17% - 67%
American - Caramel / Crystal 40L	7	American	Grain	crystal malt	40°L	34	57%	33% - 100%
Special B	7		Grain	crystal malt	115°L	34	31%	14% - 50%
American - Carapils (Dextrine Malt)	6	American	Grain	crystal malt	1.8°L	33	64%	20% - 100%
Aromatic	6		Grain	base malt	38°L	33	40%	11% - 100%
Munich - Light 10L	6		Grain	specialty malt	10°L	33	40%	11% - 67%
Munich	5		Grain	specialty malt	6°L	37	46%	13% - 100%

Yeasts Used In Belgian Pale Ale Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safbrew - Specialty Ale Yeast T-58	124	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Wyeast - Belgian Ardennes 3522	93	Wyeast	Ale	0.12	High	74%	65°F	85°F
White Labs - Belgian Ale Yeast WLP550	86	White Labs	Ale	Med-High	Medium	81.5%	68°F	78°F
Fermentis - Safale - American Ale Yeast US-05	83	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safbrew - General/Belgian Yeast S-33	82	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Mangrove Jack - Belgian Ale Yeast M41	81	Mangrove Jack	Ale	n/a	Medium	85%	64°F	82°F
Mangrove Jack - Belgian Abbey M47	76	Mangrove Jack	Ale	n/a	Med-High	75%	64°F	77°F
Fermentis - Safbrew - Abbaye Yeast BE-256	69	Fermentis / Safale	Ale	.11	High	82%	54°F	77°F
Fermentis - Safale - English Ale Yeast S-04	47	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
White Labs - Abbey Ale Yeast WLP530	43	White Labs	Ale	High	Med-High	77.5%	66°F	72°F

Other Ingredients Used In Belgian Pale Ale Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	214	Water Agt	Mash	19%	0% - 100%
Calcium Chloride (dihydrate)	120	Water Agt	Mash	19%	0% - 100%
Whirlfloc	112	Water Agt	Boil	61%	0% - 100%
Lactic acid	105	Water Agt	Mash	72%	0% - 100%
Irish Moss	101	Fining	Boil	64%	0% - 100%
Epsom Salt	92	Water Agt	Mash	8%	0% - 100%
Calcium Chloride (anhydrous)	73	Water Agt	Boil	18%	0% - 100%
Baking Soda	51	Water Agt	Mash	8%	0% - 75%
Phosphoric acid	31	Water Agt	Mash	65%	0% - 100%
Wyeast - Beer Nutrient	30	Water Agt	Boil	41%	0% - 100%

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