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Belgian and French Ale - Belgian Pale Ale (BJCP 2008)




Top 10 Belgian Pale Ale (BJCP 2008) 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 5796
Patersbier
5.25003 gal 4.76% 0 1.047 1.010
All Grain 3514
Belgian Pale Ale with Munich
5 gal 5.24% 14.99 1.049 1.009
All Grain 3453
Honey Smoked Abbey Ale
5.5 gal 5.39% 25 1.052 1.011
All Grain 2815
Belgian Pale Ale
5.25 gal 5.81% 30.09 1.058 1.014
Partial Mash 2763
Beet Saison
15.5 gal 5.08% 14.03 1.052 1.013
All Grain 2658
Belgian Blonde
22 L 6.38% 22.85 1.066 1.017
All Grain 2334
NHC Belgian Pale Ale
5.5 gal 5.46% 28.72 1.054 1.012
All Grain 2283
Belgian Pale
5.5 gal 6.11% 23.37 1.061 1.014
All Grain 2154
Antwerp is where?
5.5 gal 5.37% 39.95 1.055 1.014
All Grain 2001

Newest Belgian Pale Ale (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Awesome Recipe
165 gal 5.86% 27.25 1.049 1.004
All Grain 68
The Misanthrope
15 gal 8.11% 97.76 1.071 1.009
All Grain 92
PHAT TYRE AMBER ALE
5 gal 5.76% 28.63 1.054 1.010
All Grain 116
red ale
10 gal 1.4% 6.85 1.013 1.003
All Grain 78
Autumn Belgian
5.5 gal 5% 24.39 1.049 1.011
BIAB 105
blond
16 L 4.08% 27.53 1.043 1.012
All Grain 141
Awesome Recipe
50 L 2.08% 0 1.021 1.005
All Grain 125
GPA - Gintaras Pale ALE
13 L 5.04% 25.92 1.051 1.013
All Grain 137
B’Ale 4
3 gal 5.14% 22.49 1.051 1.012
BIAB 175
Barrel Funk Aged Beer Wild
5.25 gal 4.18% 4.13 1.042 1.010
All Grain 186

Fermentables Used In Belgian Pale Ale (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Pilsner 80 Belgian Grain base malt 1.6°L
37 69% 12% - 100%
Belgian - Biscuit 53 Belgian Grain roasted malt 23°L
35 5% 2% - 20%
German - Pilsner 50 German Grain base malt 1.6°L
38 65% 9% - 100%
BE - Pale Ale 44 BE Grain base malt 3.4°L
38 60% 9% - 100%
US - Pale 2-Row 39 US Grain base malt 1.8°L
37 61% 16% - 92%
Munich - Light 10L 37 Grain specialty malt 10°L
33 17% 1% - 94%
German - Vienna 33 German Grain base malt 4°L
37 26% 5% - 100%
Belgian - Aromatic 31 Belgian Grain roasted malt 38°L
33 8% 2% - 100%
Flaked Oats 29 Adjunct raw 2.2°L
33 7% 3% - 45%
Munich 29 Grain specialty malt 6°L
37 15% 3% - 42%

Hops Used In Belgian Pale Ale (BJCP 2008) Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 85 3.5 36% 10% - 100%
Styrian Goldings 45 5.5 37% 10% - 100%
East Kent Goldings 40 5 39% 13% - 100%
Cascade 28 7 32% 5% - 100%
Magnum 25 15 40% 3% - 100%
Hallertau Mittelfruh 24 3.75 48% 12% - 100%
Hallertau Hersbrucker 22 4 47% 9% - 100%
Amarillo 20 8.6 20% 5% - 40%
Tettnanger 19 4.5 42% 16% - 100%
Northern Brewer 17 7.8 31% 9% - 80%

Steeping Grains Used In Belgian Pale Ale (BJCP 2008) 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%
Munich - Light 10L 6 Grain specialty malt 10°L
33 49% 27% - 100%
Belgian - Aromatic 6 Belgian Grain roasted malt 38°L
33 31% 17% - 50%
American - Caramel / Crystal 120L 3 American Grain crystal malt 120°L
33 17% 11% - 27%
US - Pale 2-Row 3 US Grain base malt 1.8°L
37 51% 36% - 73%
American - Victory 3 American Grain roasted malt 28°L
34 15% 6% - 27%
Belgian - Special B 3 Belgian Grain roasted malt 115°L
34 23% 20% - 25%
German - CaraRed 3 German Grain crystal malt 20°L
34 20% 13% - 28%
Flaked Wheat 2 Adjunct raw 2°L
34 50% 50% - 50%

Yeasts Used In Belgian Pale Ale (BJCP 2008) 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
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 22 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
White Labs - Belgian Ale Yeast WLP550 21 White Labs Ale Med-High Medium 81.5% 68°F 78°F
Fermentis - Safale - American Ale Yeast US-05 14 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Wyeast - Belgian Ale 1214 14 Wyeast Ale 0.12 Med-Low 75% 68°F 78°F
White Labs - Abbey Ale Yeast WLP530 12 White Labs Ale High Med-High 77.5% 66°F 72°F
Wyeast - Trappist High Gravity 3787 11 Wyeast Ale 0.12 Med-High 76% 64°F 78°F
White Labs - Belgian Golden Ale Yeast WLP570 10 White Labs Ale High Low 75.5% 68°F 75°F
Fermentis - Safbrew - Abbaye Yeast BE-256 10 Fermentis / Safale Ale .11 High 82% 54°F 77°F

Other Ingredients Used In Belgian Pale Ale (BJCP 2008) Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 29 Fining Mash 81% 0% - 100%
Gypsum 15 Water Agt Mash 14% 0% - 50%
Whirlfloc 14 Fining Boil 34% 6% - 100%
Lactic acid 10 Water Agt Mash 66% 0% - 100%
Calcium Chloride (anhydrous) 5 Water Agt Mash 18% 0% - 40%
Calcium Chloride (dihydrate) 5 Water Agt Mash 22% 0% - 57%
Calcium Chloride (dihydrate) 4 Water Agt Mash 13% 0% - 50%
Epsom Salt 4 Water Agt Mash 4% 0% - 15%
Table Salt 3 Water Agt Mash 22% 1% - 50%
Coriander Seed 2 Spice Mash 39% 31% - 48%

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