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	5686
Belgian Red Ale	3 gal	7.47%	26.62	1.076	1.019		All Grain	4952
Tiktai (Belgian Single)	12.5 L	5.43%	28.16	1.052	1.010		All Grain	4731
patersbier	32.25 gal	5.03%	31.13	1.049	1.010		All Grain	3018
Belgian Grand Cru Two	5.5 gal	5.93%	27.49	1.061	1.016		extract	2891
Belgian Quad with Cherries and Raspberries	6 gal	12.18%	0	1.108	1.015		All Grain	2654
Whiskey Barreled Belgian Dark Strong	4.5 gal	11.14%	12.88	1.101	1.016		BIAB	2540
Jubelale Clone	5 gal	5.96%	107.29	1.062	1.016		All Grain	2533
5G Spiced Belgian Stout, carolina quarterly	5.5 gal	8.58%	97.02	1.080	1.015		extract	2362
Belgian Dubbel	17 L	6.93%	23.69	1.065	1.012		All Grain	2269

Newest Belgian Specialty Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Belgian Imperial Stout	6 gal	10.92%	59.25	1.108	1.024		All Grain	17
Sam’s Dubbel	5.5 gal	6.5%	35.5	1.068	1.018		BIAB	55
Belgian Amber Ale	24 L	5.7%	21.8	1.062	1.019		extract	54
Christmas beer - Quadrupel	20 L	12.34%	18.35	1.113	1.019		All Grain	32
Christmas beer - Quadrupel	20 L	12.34%	18.35	1.113	1.019		All Grain	39
Specter Ale	5.5 gal	5.74%	25.31	1.055	1.011		extract	78
Orval Special	5.5 gal	7.19%	41.26	1.069	1.014		All Grain	45
Christmas beer - Quad	5 gal	11.95%	28.67	1.110	1.019		All Grain	49
Traditional Kveik	245 gal	7.99%	24.31	1.076	1.015		All Grain	48
Table Beer	1 gal	4.06%	26.66	1.035	1.004		All Grain	32

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	98	American	Grain	base malt	1.8°L	37	56%	5% - 100%
Belgian - Special B	66	Belgian	Grain	roasted malt	115°L	34	5%	1% - 20%
Flaked Oats	55		Adjunct	raw	2.2°L	33	8%	2% - 56%
Cane Sugar	51		Sugar	sugar	0°L	46	11%	2% - 53%
Flaked Wheat	49		Adjunct	raw	2°L	34	10%	2% - 40%
German - Pilsner	45	German	Grain	base malt	1.6°L	38	65%	8% - 100%
Belgian - Munich	45	Belgian	Grain	base malt	6°L	38	18%	3% - 83%
Belgian - Aromatic	43	Belgian	Grain	roasted malt	38°L	33	5%	1% - 19%
United Kingdom - Maris Otter Pale	41	United Kingdom	Grain	base malt	3.75°L	38	50%	4% - 100%

Hops Used In Belgian Specialty Ale Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Saaz	112	3.5	33%	3% - 100%
Styrian Goldings	73	5.5	34%	3% - 100%
Cascade	71	7	24%	1% - 67%
Magnum	52	15	40%	4% - 100%
Amarillo	49	8.6	24%	1% - 100%
Citra	44	11	19%	1% - 100%
Centennial	41	10	19%	1% - 50%
Hallertau Mittelfruh	36	3.75	37%	13% - 100%
East Kent Goldings	35	5	37%	3% - 80%
Tettnanger	34	4.5	39%	17% - 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 - Safbrew - Specialty Ale Yeast T-58	36	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Wyeast - Belgian Ardennes 3522	31	Wyeast	Ale	0.12	High	74%	65°F	85°F
Fermentis - Safbrew - General/Belgian Yeast S-33	30	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
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
Fermentis - Safale - American Ale Yeast US-05	20	Fermentis / Safale	Ale	.095	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	66	Fining	Boil	58%	0% - 100%
Whirlfloc	18	Fining	Boil	69%	5% - 100%
Gypsum	17	Water Agt	Mash	27%	0% - 100%
Calcium Chloride (dihydrate)	9	Water Agt	Mash	29%	0% - 100%
Table Salt	4	Water Agt	Mash	7%	0% - 11%
Wyeast - Beer Nutrient	3	Water Agt	Boil	13%	10% - 17%
Epsom Salt	2	Water Agt	Mash	50%	0% - 100%
Baking Soda	2	Water Agt	Mash	0%	0% - 0%
Calcium Chloride (dihydrate)	2	Water Agt	Sparge	0%	0% - 0%
Lactic acid	2	Water Agt	Sparge	38%	29% - 50%

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