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Belgian and French Ale - Belgian Specialty Ale



Top 10 Belgian Specialty Ale Recipes

Title Size ABV IBU OG FG Color Method Views
American Dark Wheat
6.5 gal 4.98% 16.78 1.052 1.015
All Grain 5377
Tiktai (Belgian Single)
12.5 L 5.43% 28.16 1.052 1.010
All Grain 4590
Belgian Red Ale
3 gal 7.47% 26.62 1.076 1.019
All Grain 4274
Lambic clone
5.25 gal 5.37% 15.39 1.049 1.009
All Grain 3432
patersbier
32.25 gal 5.03% 31.13 1.049 1.010
All Grain 2866
Belgian Grand Cru Two
5.5 gal 5.93% 27.49 1.061 1.016
extract 2764
Belgian Quad with Cherries and Raspberries
6 gal 12.18% 0 1.108 1.015
All Grain 2490
Whiskey Barreled Belgian Dark Strong
4.5 gal 11.14% 12.88 1.101 1.016
BIAB 2294
5G Spiced Belgian Stout, carolina quarterly
5.5 gal 8.58% 97.02 1.080 1.015
extract 2231
Lady Lavender
1 gal 6.24% 0 1.064 1.016
All Grain 2095

Newest Belgian Specialty Ale Recipes

Title Size ABV IBU OG FG Color Method Views
FDC
550 L 0.67% 0 1.007 1.002
All Grain 0
Awesome Recipe
30 L 6.59% 0 1.067 1.017
BIAB 6
Awesome Recipe
15 L 12.43% 0 1.126 1.032
BIAB 3
Table
5 gal 3.12% 0 1.032 1.008
extract 14
MIKER ALE 2
120 L 6.39% 21.38 1.060 1.012
All Grain 17
Rosemary Saison
3.5 gal 7.97% 114.22 1.074 1.013
All Grain 20
It’s Wild!
5.5 gal 5.68% 56.63 1.053 1.009
All Grain 14
Delano Brewing, Blue Moon Clone
11 gal 6.09% 40.76 1.064 1.017
All Grain 18
belgian speciaty
18 L 6.23% 12.53 1.055 1.007
BIAB 101
Table Beer
16 gal 3.36% 23.48 1.030 1.005
All Grain 44

Fermentables Used In Belgian Specialty Ale Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Belgian - Pilsner 125 Belgian Grain base malt 1.6°L
37 67% 11% - 100%
American - Pale 2-Row 97 American Grain base malt 1.8°L
37 55% 5% - 100%
Belgian - Special B 64 Belgian Grain roasted malt 115°L
34 5% 1% - 20%
Flaked Wheat 50 Adjunct raw 2°L
34 10% 2% - 40%
Flaked Oats 46 Adjunct raw 2.2°L
33 8% 2% - 56%
Cane Sugar 45 Sugar sugar 0°L
46 11% 2% - 53%
German - Pilsner 45 German Grain base malt 1.6°L
38 66% 8% - 100%
Belgian - Aromatic 42 Belgian Grain roasted malt 38°L
33 6% 1% - 19%
American - White Wheat 40 American Grain base malt 2.8°L
40 26% 2% - 100%
United Kingdom - Maris Otter Pale 38 United Kingdom Grain base malt 3.75°L
38 47% 4% - 100%

Hops Used In Belgian Specialty Ale Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 108 3.5 34% 3% - 100%
Styrian Goldings 75 5.5 34% 3% - 100%
Cascade 64 7 26% 1% - 67%
Magnum 46 15 43% 8% - 100%
Citra 39 11 19% 3% - 71%
Amarillo 39 8.6 27% 4% - 100%
East Kent Goldings 36 5 38% 3% - 100%
Tettnanger 34 4.5 39% 17% - 100%
Centennial 34 10 21% 6% - 50%
Hallertau Mittelfruh 31 3.75 38% 13% - 100%

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Caramel / Crystal 60L 8 American Grain crystal malt 60°L
34 25% 8% - 40%
Flaked Wheat 8 Adjunct raw 2°L
34 22% 10% - 36%
American - Carapils (Dextrine Malt) 8 American Grain crystal malt 1.8°L
33 46% 13% - 100%
Belgian - Aromatic 8 Belgian Grain roasted malt 38°L
33 40% 15% - 100%
Belgian - Special B 7 Belgian Grain roasted malt 115°L
34 48% 18% - 100%
Belgian - Biscuit 6 Belgian Grain roasted malt 23°L
35 21% 7% - 40%
American - Chocolate 5 American Grain roasted malt 350°L
29 16% 11% - 25%
Canadian - Honey Malt 5 Canadian Grain base malt 25°L
37 37% 15% - 50%
American - Roasted Barley 5 American Grain roasted malt 300°L
33 16% 13% - 25%
Flaked Oats 4 Adjunct raw 2.2°L
33 44% 11% - 100%

Yeasts Used In Belgian Specialty Ale Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis / Safale - Safbrew - Specialty Ale Yeast T-58 35 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Wyeast - Belgian Ardennes 3522 29 Wyeast Ale 0.12 High 74% 65°F 85°F
Fermentis / Safale - Safbrew - General/Belgian Yeast S-33 28 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
White Labs - Abbey Ale Yeast WLP530 24 White Labs Ale High Med-High 77.5% 66°F 72°F
Wyeast - French Saison 3711 23 Wyeast Ale 0.12 Low 80% 65°F 77°F
Fermentis / Safale - Safale - American Ale Yeast US-05 20 Fermentis / Safale Ale .095 Medium 81% 54°F 77°F
Wyeast - Belgian Abby Ale II 1762 20 Wyeast Ale 0.12 Medium 75% 65°F 75°F
White Labs - Trappist Ale Yeast WLP500 20 White Labs Ale High Med-Low 77.5% 65°F 72°F
White Labs - Belgian Ale Yeast WLP550 18 White Labs Ale Med-High Medium 81.5% 68°F 78°F
Wyeast - Belgian Ale 1214 17 Wyeast Ale 0.12 Med-Low 75% 68°F 78°F

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

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 66 Other Boil 58% 0% - 100%
Whirlfloc 18 Water Agt Boil 70% 5% - 100%
Gypsum 14 Water Agt Mash 19% 0% - 53%
Calcium Chloride (dihydrate) 10 Water Agt Mash 24% 0% - 100%
Table Salt 4 Water Agt Mash 7% 0% - 11%
Lactic acid 2 Water Agt Mash 36% 22% - 50%
Wyeast - Beer Nutrient 2 Water Agt Boil 13% 10% - 17%
Epsom Salt 2 Water Agt Mash 33% 0% - 100%
Five Star Chemicals - 5.2 pH Stabilizer 1 Water Agt Mash 0% 0% - 0%
Baking Soda 1 Water Agt Mash 0% 0% - 0%

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