Belgian and French Ale - Belgian Pale Ale
Top 10 Belgian Pale Ale Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| De Ranke XX Bitter Clone |
9.5 L | 5.88% | 80.54 | 1.057 | 1.012 | BIAB | 3754 | |
| Belgian Pale Ale with Munich |
5 gal | 5.24% | 14.99 | 1.049 | 1.009 | All Grain | 2562 | |
| Patersbier |
5.25003 gal | 4.76% | 0 | 1.047 | 1.010 | All Grain | 1996 | |
| Belgian Pale Ale |
5.25 gal | 5.81% | 30.09 | 1.058 | 1.014 | Partial Mash | 1984 | |
| Beet Saison |
15.5 gal | 5.08% | 14.03 | 1.052 | 1.013 | All Grain | 1944 | |
| Honey Smoked Abbey Ale |
5.5 gal | 5.39% | 25 | 1.052 | 1.011 | All Grain | 1810 | |
| NHC Belgian Pale Ale |
5.5 gal | 5.46% | 28.72 | 1.054 | 1.012 | All Grain | 1724 | |
| Belgian Blonde |
22 L | 6.38% | 22.85 | 1.066 | 1.017 | All Grain | 1649 | |
| Antwerp is where? |
5.5 gal | 5.37% | 39.95 | 1.055 | 1.014 | All Grain | 1491 | |
| B2D Bass Pale Ale ▼ 04.10.15 |
5 gal | 5.71% | 306.48 | 1.059 | 1.016 | BIAB | 1266 |
Newest Belgian Pale Ale Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| FractalBelga |
55 L | 4.8% | 21.45 | 1.052 | 1.015 | All Grain | 3 | |
| Kveik Farmhouse Ale |
20.8 L | 4.32% | 27.26 | 1.042 | 1.009 | All Grain | 3 | |
| rocket queen |
1250 L | 4.61% | 17.94 | 1.045 | 1.010 | All Grain | 11 | |
| Antwerp Afternoone (sortof) |
5.5 gal | 6.01% | 21.09 | 1.061 | 1.015 | extract | 16 | |
| Marty's Belgian Pale Ale |
5.5 gal | 5.19% | 25.49 | 1.054 | 1.014 | Partial Mash | 104 | |
| Belgian Ale |
6 L | 9.61% | 27.21 | 1.086 | 1.013 | All Grain | 16 | |
| meggybalaton |
23 L | 5.98% | 44.9 | 1.056 | 1.011 | All Grain | 18 | |
| Skull Candy |
23 L | 3.94% | 115.41 | 1.039 | 1.009 | All Grain | 19 | |
| Awesome Recipe |
20.8 L | 4.89% | 0 | 1.050 | 1.012 | All Grain | 18 | |
| Kwak Kwak |
21 L | 7.58% | 22.44 | 1.072 | 1.014 | BIAB | 36 |
Fermentables Used In Belgian Pale Ale Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Belgian - Pilsner | 82 | Belgian | Grain | base malt |
1.6°L
|
37 | 69% | 12% - 100% |
| Belgian - Biscuit | 52 | Belgian | Grain | roasted malt |
23°L
|
35 | 5% | 2% - 20% |
| German - Pilsner | 48 | German | Grain | base malt |
1.6°L
|
38 | 66% | 9% - 100% |
| Belgian - Pale Ale | 43 | Belgian | Grain | base malt |
3.4°L
|
38 | 58% | 9% - 100% |
| American - Pale 2-Row | 39 | American | Grain | base malt |
1.8°L
|
37 | 60% | 14% - 92% |
| Belgian - Aromatic | 31 | Belgian | Grain | roasted malt |
38°L
|
33 | 9% | 2% - 100% |
| German - Vienna | 30 | German | Grain | base malt |
4°L
|
37 | 22% | 5% - 100% |
| Belgian - CaraMunich | 28 | Belgian | Grain | crystal malt |
50°L
|
33 | 6% | 1% - 16% |
| Belgian - Munich | 27 | Belgian | Grain | base malt |
6°L
|
38 | 15% | 2% - 42% |
| German - Munich Light | 25 | German | Grain | base malt |
6°L
|
37 | 17% | 1% - 94% |
Hops Used In Belgian Pale Ale Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Saaz | 81 | 3.5 | 36% | 8% - 100% |
| Styrian Goldings | 48 | 5.5 | 36% | 10% - 100% |
| East Kent Goldings | 39 | 5 | 39% | 13% - 100% |
| Cascade | 28 | 7 | 30% | 1% - 100% |
| Magnum | 26 | 15 | 36% | 3% - 100% |
| Hallertau Hersbrucker | 23 | 4 | 49% | 9% - 100% |
| Amarillo | 21 | 8.6 | 19% | 5% - 40% |
| Hallertau Mittelfruh | 19 | 3.75 | 51% | 12% - 100% |
| Northern Brewer | 18 | 7.8 | 31% | 9% - 80% |
| Tettnanger | 16 | 4.5 | 38% | 9% - 100% |
Steeping Grains Used In Belgian Pale Ale Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Belgian - Biscuit | 7 | Belgian | Grain | roasted malt |
23°L
|
35 | 30% | 17% - 67% |
| Flaked Oats | 6 | Adjunct | raw |
2.2°L
|
33 | 50% | 13% - 100% | |
| Belgian - Aromatic | 6 | Belgian | Grain | roasted malt |
38°L
|
33 | 31% | 17% - 50% |
| German - Munich Light | 4 | German | Grain | base malt |
6°L
|
37 | 42% | 29% - 50% |
| American - Pale 2-Row | 3 | American | Grain | base malt |
1.8°L
|
37 | 51% | 36% - 73% |
| Belgian - CaraVienne | 3 | Belgian | Grain | crystal malt |
20°L
|
34 | 47% | 25% - 67% |
| American - Victory | 3 | American | Grain | roasted malt |
28°L
|
34 | 15% | 6% - 27% |
| American - Caramel / Crystal 120L | 3 | American | Grain | crystal malt |
120°L
|
33 | 17% | 11% - 27% |
| German - CaraRed | 3 | German | Grain | crystal malt |
20°L
|
34 | 20% | 13% - 28% |
| Belgian - Special B | 3 | Belgian | Grain | roasted malt |
115°L
|
34 | 23% | 20% - 25% |
Yeasts Used In Belgian Pale Ale Recipes (View More)
| Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
|---|---|---|---|---|---|---|---|---|
| Wyeast - Belgian Ardennes 3522 | 33 | Wyeast | Ale | 0.12 | High | 74% | 65°F | 85°F |
| White Labs - Belgian Ale Yeast WLP550 | 23 | White Labs | Ale | Med-High | Medium | 81.5% | 68°F | 78°F |
| Fermentis - Safbrew - General/Belgian Yeast S-33 | 22 | Fermentis / Safale | Ale | 0.115 | High | 70% | 54°F | 77°F |
| Fermentis - Safbrew - Specialty Ale Yeast T-58 | 21 | Fermentis / Safale | Ale | 0.115 | High | 70% | 54°F | 77°F |
| Wyeast - Belgian Ale 1214 | 15 | Wyeast | Ale | 0.12 | Med-Low | 75% | 68°F | 78°F |
| Fermentis - Safale - American Ale Yeast US-05 | 15 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| White Labs - Abbey Ale Yeast WLP530 | 13 | White Labs | Ale | High | Med-High | 77.5% | 66°F | 72°F |
| White Labs - Belgian Golden Ale Yeast WLP570 | 10 | White Labs | Ale | High | Low | 75.5% | 68°F | 75°F |
| Wyeast - Trappist High Gravity 3787 | 10 | Wyeast | Ale | 0.12 | Med-High | 76% | 64°F | 78°F |
| Danstar - Belle Saison Yeast | 8 | Danstar | Ale | High | Low | 80% | 63°F | 75°F |
Other Ingredients Used In Belgian Pale Ale Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Irish Moss | 29 | Fining | Mash | 81% | 0% - 100% |
| Whirlfloc | 14 | Fining | Boil | 40% | 6% - 100% |
| Gypsum | 7 | Water Agt | Mash | 12% | 0% - 50% |
| Lactic acid | 5 | Water Agt | Mash | 89% | 67% - 100% |
| Calcium Chloride (dihydrate) | 4 | Water Agt | Mash | 13% | 0% - 50% |
| Calcium Chloride (dihydrate) | 3 | Water Agt | Mash | 17% | 0% - 50% |
| Brewer's Best - Coriander Seed | 2 | Spice | Boil | 45% | 6% - 83% |
| Table Salt | 2 | Flavor | Boil | 25% | 1% - 50% |
| Acetic acid | 1 | Water Agt | Bottling | 50% | 50% - 50% |
| Oregon Fruit - Blood Orange | 1 | Other | Boil | 89% | 89% - 89% |
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