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 | 5986 | |
| Belgian Red Ale |
3 gal | 7.47% | 26.62 | 1.076 | 1.019 | All Grain | 5534 | |
| Tiktai (Belgian Single) |
12.5 L | 5.43% | 28.16 | 1.052 | 1.010 | All Grain | 4871 | |
| patersbier |
32.25 gal | 5.03% | 31.13 | 1.049 | 1.010 | All Grain | 3186 | |
| Belgian Grand Cru Two |
5.5 gal | 5.93% | 27.49 | 1.061 | 1.016 | extract | 3069 | |
| Belgian Quad with Cherries and Raspberries |
6 gal | 12.18% | 0 | 1.108 | 1.015 | All Grain | 2847 | |
| Jubelale Clone |
5 gal | 5.96% | 107.29 | 1.062 | 1.016 | All Grain | 2814 | |
| Belgian Dubbel |
17 L | 6.93% | 23.69 | 1.065 | 1.012 | All Grain | 2660 | |
| 5G Spiced Belgian Stout, carolina quarterly |
5.5 gal | 8.58% | 97.02 | 1.080 | 1.015 | extract | 2490 | |
| Lady Lavender |
1 gal | 6.24% | 0 | 1.064 | 1.016 | All Grain | 2473 |
Newest Belgian Specialty Ale Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| TRIPPY 004 |
5.5 gal | 8.91% | 55.48 | 1.083 | 1.015 | BIAB | 11 | |
| Belgian Grand Cru |
5.5 gal | 5.82% | 27 | 1.054 | 1.010 | All Grain | 4 | |
| Brown ale |
5 gal | 8.1% | 58.8 | 1.079 | 1.017 | All Grain | 16 | |
| Batch #65: Madam's Revenge Rochefort 8 |
300 gal | 6.88% | 19.88 | 1.065 | 1.013 | All Grain | 18 | |
| Loral Ale |
6 gal | 6.52% | 34.84 | 1.062 | 1.012 | extract | 5 | |
| Specialty Juniper Saison |
3.5 gal | 5.36% | 41.03 | 1.044 | 1.003 | BIAB | 15 | |
| Quadrupel RRRR |
65 gal | 12.03% | 46.53 | 1.113 | 1.021 | All Grain | 24 | |
| Cobbtown Common |
5.5 gal | 4.74% | 28.92 | 1.040 | 1.004 | BIAB | 45 | |
| Le Petite Pamplemousse |
5.5 gal | 5.15% | 58.21 | 1.042 | 1.003 | BIAB | 45 | |
| Belgian Bowler |
11 gal | 7.91% | 49.27 | 1.085 | 1.024 | All Grain | 5 |
Fermentables Used In Belgian Specialty Ale Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Belgian - Pilsner | 126 | Belgian | Grain | base malt |
1.6°L
|
37 | 67% | 11% - 100% |
| American - Pale 2-Row | 102 | American | Grain | base malt |
1.8°L
|
37 | 57% | 5% - 100% |
| Belgian - Special B | 71 | Belgian | Grain | roasted malt |
115°L
|
34 | 5% | 1% - 20% |
| Flaked Oats | 57 | Adjunct | raw |
2.2°L
|
33 | 8% | 2% - 56% | |
| Cane Sugar | 56 | Sugar | sugar |
0°L
|
46 | 10% | 2% - 53% | |
| Flaked Wheat | 51 | Adjunct | raw |
2°L
|
34 | 10% | 2% - 40% | |
| German - Pilsner | 46 | German | Grain | base malt |
1.6°L
|
38 | 65% | 8% - 100% |
| United Kingdom - Maris Otter Pale | 45 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 51% | 4% - 100% |
| Belgian - Munich | 45 | Belgian | Grain | base malt |
6°L
|
38 | 18% | 3% - 83% |
| Belgian - Aromatic | 45 | Belgian | Grain | roasted malt |
38°L
|
33 | 5% | 1% - 19% |
Hops Used In Belgian Specialty Ale Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Saaz | 115 | 3.5 | 34% | 3% - 100% |
| Styrian Goldings | 75 | 5.5 | 34% | 3% - 100% |
| Cascade | 73 | 7 | 24% | 1% - 67% |
| Magnum | 57 | 15 | 39% | 4% - 100% |
| Amarillo | 52 | 8.6 | 24% | 1% - 100% |
| Citra | 45 | 11 | 19% | 1% - 100% |
| Centennial | 41 | 10 | 19% | 1% - 50% |
| Hallertau Mittelfruh | 37 | 3.75 | 38% | 11% - 100% |
| Tettnanger | 36 | 4.5 | 39% | 17% - 100% |
| East Kent Goldings | 35 | 5 | 37% | 3% - 80% |
Steeping Grains Used In Belgian Specialty Ale Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Belgian - Aromatic | 8 | Belgian | Grain | roasted malt |
38°L
|
33 | 40% | 15% - 100% |
| 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 - 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% |
| American - Caramel / Crystal 40L | 4 | American | Grain | crystal malt |
40°L
|
34 | 68% | 22% - 100% |
Yeasts Used In Belgian Specialty Ale Recipes (View More)
| Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
|---|---|---|---|---|---|---|---|---|
| Fermentis - Safbrew - Specialty Ale Yeast T-58 | 39 | Fermentis / Safale | Ale | 0.115 | High | 70% | 54°F | 77°F |
| Wyeast - Belgian Ardennes 3522 | 32 | Wyeast | Ale | 0.12 | High | 74% | 65°F | 85°F |
| Fermentis - Safbrew - General/Belgian Yeast S-33 | 31 | Fermentis / Safale | Ale | 0.115 | High | 70% | 54°F | 77°F |
| White Labs - Abbey Ale Yeast WLP530 | 28 | 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 |
| Wyeast - Belgian Abby Ale II 1762 | 21 | Wyeast | Ale | 0.12 | Medium | 75% | 65°F | 75°F |
| White Labs - Trappist Ale Yeast WLP500 | 21 | White Labs | Ale | High | Med-Low | 77.5% | 65°F | 72°F |
| Fermentis - Safale - American Ale Yeast US-05 | 21 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| White Labs - Belgian Ale Yeast WLP550 | 19 | White Labs | Ale | Med-High | Medium | 81.5% | 68°F | 78°F |
| Wyeast - American Ale 1056 | 18 | Wyeast | Ale | 0.1 | Med-Low | 75% | 60°F | 72°F |
Other Ingredients Used In Belgian Specialty Ale Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Irish Moss | 65 | Fining | Boil | 56% | 0% - 100% |
| Whirlfloc | 23 | Fining | Boil | 72% | 5% - 100% |
| Gypsum | 22 | Water Agt | Mash | 25% | 0% - 100% |
| Calcium Chloride (dihydrate) | 9 | Water Agt | Mash | 29% | 0% - 100% |
| Lactic acid | 5 | Water Agt | Sparge | 44% | 23% - 100% |
| Epsom Salt | 5 | Water Agt | Mash | 24% | 0% - 100% |
| Calcium Chloride (dihydrate) | 5 | Water Agt | Mash | 4% | 0% - 24% |
| Table Salt | 4 | Water Agt | Mash | 7% | 0% - 11% |
| Wyeast - Beer Nutrient | 4 | Water Agt | Mash | 13% | 10% - 17% |
| Baking Soda | 3 | Water Agt | Mash | 8% | 0% - 23% |
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