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Belgian Ale - Belgian Pale Ale

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 4935
2015 Belgian Pale
6.5 gal 5.63% 26.93 1.055 1.012
All Grain 4482
Chimay Doree
19 L 4.7% 19.6 1.046 1.011
All Grain 4168
Affligem Blonde Clone
5.5 gal 7.54% 27.19 1.065 1.008
All Grain 3299
Patjesbier
6 gal 5.64% 39.98 1.051 1.008
All Grain 2852
Belgian Ale
24 L 5.75% 25.58 1.058 1.014
All Grain 2188
DeKoninck Clone
6 gal 4.78% 27.26 1.049 1.012
All Grain 1870
Honey Lavender Belgian Pale Ale
5.5 gal 5.19% 30.79 1.050 1.011
Partial Mash 1806
Brudeparets overaskelse
25 L 5.32% 30.45 1.055 1.014
BIAB 1696
Belgian Wheat
5.5 gal 5.84% 32.51 1.056 1.011
All Grain 1235

Newest Belgian Pale Ale Recipes

Title Size ABV IBU OG FG Color Method Views
La Primera
1.5 gal 4.43% 24.01 1.037 1.003
BIAB 3
No se
1.5 gal 3.64% 120.04 1.037 1.009
BIAB 3
Cheaty Belgium
11 gal 4.28% 31.38 1.043 1.010
extract 12
kolsh
50 L 5.15% 6.92 1.049 1.009
All Grain 8
Belgian Pale Ale
40 L 4.91% 23.35 1.050 1.012
BIAB 13
Trapped Pale Abbey
22.3 L 4.93% 0 1.049 1.012
All Grain 3
mixed Saison
5.5 gal 4.65% 31.07 1.047 1.011
All Grain 12
Cuyana
20 L 4.96% 20.2 1.053 1.015
All Grain 10
Samphire Belgian PA
20 L 5.57% 20.8 1.054 1.012
BIAB 16
Golden/Brett/Belgian
19 L 6.71% 20.3 1.062 1.011
All Grain 9

Fermentables Used In Belgian Pale Ale Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Pilsner 158 Belgian Grain base malt 1.6°L
37 69% 9% - 100%
Belgian - Biscuit 92 Belgian Grain roasted malt 23°L
35 6% 1% - 80%
German - Pilsner 72 German Grain base malt 1.6°L
38 69% 8% - 100%
Belgian - Pale Ale 72 Belgian Grain base malt 3.4°L
38 60% 9% - 95%
Pale 2-Row 56 Grain base malt 1.8°L
37 59% 7% - 100%
Belgian - Aromatic 54 Belgian Grain roasted malt 38°L
33 6% 2% - 27%
Flaked Oats 52 Adjunct raw 2.2°L
33 7% 1% - 19%
Munich 52 Grain specialty malt 6°L
38 26% 2% - 63%
Belgian - CaraMunich 48 Belgian Grain crystal malt 50°L
33 6% 1% - 20%
German - Vienna 44 German Grain base malt 4°L
37 24% 2% - 87%

Hops Used In Belgian Pale Ale Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 153 3.5 37% 1% - 100%
Styrian Goldings 73 5.5 34% 8% - 100%
Cascade 66 7 34% 0% - 100%
Magnum 58 15 29% 2% - 100%
Citra 57 11 27% 6% - 100%
Hallertau Mittelfruh 48 3.75 40% 9% - 100%
East Kent Goldings 40 5 45% 17% - 100%
Fuggles 34 4.5 34% 5% - 80%
Tettnanger 32 4.5 28% 9% - 67%
Centennial 30 10 32% 6% - 100%

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Biscuit 12 Belgian Grain roasted malt 23°L
35 28% 12% - 50%
Belgian - CaraMunich 5 Belgian Grain crystal malt 50°L
33 48% 13% - 75%
American - Victory 4 American Grain roasted malt 28°L
34 35% 15% - 50%
Belgian - Special B 4 Belgian Grain roasted malt 115°L
34 33% 14% - 50%
American - Caramel / Crystal 40L 4 American Grain crystal malt 40°L
34 64% 44% - 100%
American - Caramel / Crystal 120L 3 American Grain crystal malt 120°L
33 56% 33% - 100%
American - Caramel / Crystal 30L 3 American Grain crystal malt 30°L
34 63% 57% - 67%
Flaked Wheat 3 Adjunct raw 2°L
34 32% 29% - 33%
Belgian - CaraVienne 3 Belgian Grain crystal malt 20°L
34 54% 39% - 67%
Belgian - Aromatic 3 Belgian Grain roasted malt 38°L
33 45% 11% - 100%

Yeasts Used In Belgian Pale Ale Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
White Labs - Belgian Ale Yeast WLP550 49 White Labs Ale Med-High Medium 81.5% 68°F 78°F
Wyeast - Belgian Ardennes 3522 40 Wyeast Ale 0.12 High 74% 65°F 85°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 39 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Fermentis - Safbrew - General/Belgian Yeast S-33 32 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Fermentis - Safbrew - Abbaye Yeast BE-256 26 Fermentis / Safale Ale .11 High 82% 54°F 77°F
Fermentis - Safale - American Ale Yeast US-05 25 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
White Labs - Abbey Ale Yeast WLP530 22 White Labs Ale High Med-High 77.5% 66°F 72°F
Wyeast - Belgian Ale 1214 21 Wyeast Ale 0.12 Med-Low 75% 68°F 78°F
Mangrove Jack - Belgian Ale Yeast M41 21 Mangrove Jack Ale n/a Medium 85% 64°F 82°F
Mangrove Jack - Belgian Abbey M47 18 Mangrove Jack Ale n/a Med-High 75% 64°F 77°F

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

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 42 Fining Boil 74% 1% - 100%
Gypsum 37 Water Agt Mash 35% 0% - 100%
Whirlfloc 28 Fining Boil 68% 2% - 100%
Calcium Chloride (dihydrate) 15 Water Agt Mash 26% 0% - 71%
Calcium Chloride (dihydrate) 12 Water Agt Mash 12% 0% - 36%
Lactic acid 9 Water Agt Mash 74% 0% - 100%
Epsom Salt 9 Water Agt Mash 7% 0% - 29%
Baking Soda 6 Water Agt Mash 5% 0% - 15%
Table Salt 4 Water Agt Mash 10% 0% - 45%
Chalk 4 Water Agt Mash 3% 0% - 11%

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