Belgian and French Ale - Belgian Pale Ale (BJCP 2008) - Beer Recipes | Brewer's Friend
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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 6322
Patersbier
5.25003 gal 4.76% 0 1.047 1.010
All Grain 3936
Belgian Pale Ale with Munich
5 gal 5.24% 14.99 1.049 1.009
All Grain 3842
Honey Smoked Abbey Ale
5.5 gal 5.39% 25 1.052 1.011
All Grain 3334
Belgian Pale Ale
5.25 gal 5.81% 30.09 1.058 1.014
Partial Mash 3080
Beet Saison
15.5 gal 5.08% 14.03 1.052 1.013
All Grain 2975
Belgian Blonde
22 L 6.38% 22.85 1.066 1.017
All Grain 2658
Belgian Pale
5.5 gal 6.11% 23.37 1.061 1.014
All Grain 2563
NHC Belgian Pale Ale
5.5 gal 5.46% 28.72 1.054 1.012
All Grain 2532
Antwerp is where?
5.5 gal 5.37% 39.95 1.055 1.014
All Grain 2255

Newest Belgian Pale Ale (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
富士アンドサン ウィーン ベルジャンIPA
410 L 6.19% 0 1.063 1.016
All Grain 27
Belgian Pale Ale Sierra Picachos
19 L 5.35% 26.68 1.054 1.014
All Grain 27
Golden Ale
28 L 4.38% 26.08 1.042 1.008
All Grain 64
Belgian Mexican Pale Ale Sierra Picachos
19 L 5.5% 29.35 1.052 1.010
All Grain 141
High Five Belgian Pale Ale
3 gal 5.44% 26.81 1.051 1.010
BIAB 88
Bilbo's Eleventy-First Ale
6.6 gal 5.09737% 0 1.050 1.011
All Grain 78
Belgian Blond
4 gal 5.13% 18.36 1.050 1.011
All Grain 75
concour centre culturel
20 L 4.46% 11.38 1.044 1.010
All Grain 84
TinTin Pale
23 L 5.37% 39.22 1.059 1.018
All Grain 108
Honjo Department's Fig Beer
100 L 5.76% 22.46 1.049 1.005
All Grain 169

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 56 Belgian Grain roasted malt 23°L
35 6% 2% - 29%
German - Pilsner 51 German Grain base malt 1.6°L
38 65% 9% - 100%
BE - Pale Ale 46 BE Grain base malt 3.4°L
38 59% 9% - 100%
US - Pale 2-Row 38 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%
Aromatic 31 Grain base 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 92 3.5 36% 10% - 100%
Styrian Goldings 47 5.5 36% 10% - 100%
East Kent Goldings 41 5 39% 13% - 100%
Cascade 30 7 33% 5% - 100%
Hallertau Mittelfruh 25 3.75 48% 12% - 100%
Magnum 25 15 40% 3% - 100%
Hallertau Hersbrucker 22 4 47% 9% - 100%
Amarillo 21 8.6 20% 5% - 40%
Tettnanger 19 4.5 44% 16% - 100%
Northern Brewer 18 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
Aromatic 7 Grain base malt 38°L
33 34% 17% - 50%
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%
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%
Special B 3 Grain crystal 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 34 Wyeast Ale 0.12 High 74% 65°F 85°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 23 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Fermentis - Safbrew - General/Belgian Yeast S-33 23 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 16 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
Fermentis - Safbrew - Abbaye Yeast BE-256 10 Fermentis / Safale Ale .11 High 82% 54°F 77°F
White Labs - Belgian Golden Ale Yeast WLP570 9 White Labs Ale High Low 75.5% 68°F 75°F

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

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 30 Water Agt Boil 82% 0% - 100%
Gypsum 17 Water Agt Mash 14% 0% - 50%
Whirlfloc 15 Fining Boil 38% 6% - 100%
Lactic acid 11 Water Agt Mash 67% 0% - 100%
Calcium Chloride (dihydrate) 8 Water Agt Mash 20% 0% - 57%
Epsom Salt 6 Water Agt Mash 7% 0% - 25%
Calcium Chloride (anhydrous) 5 Water Agt Mash 18% 0% - 40%
Calcium Chloride (dihydrate) 4 Water Agt Mash 13% 0% - 50%
Coriander Seed 3 Spice Boil 32% 17% - 48%
Table Salt 3 Flavor Boil 22% 1% - 50%

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