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

Top 10 Belgian Specialty Ale (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Belgian Red Ale	3 gal	7.47%	26.62	1.076	1.019		All Grain	9289
American Dark Wheat	6.5 gal	4.98%	16.78	1.052	1.015		All Grain	8406
Tiktai (Belgian Single)	25 L	5.36%	29.87	1.051	1.010		All Grain	6326
Jubelale Clone	5 gal	5.96%	107.29	1.062	1.016		All Grain	5053
Belgian Quad with Cherries and Raspberries	6 gal	12.18%	0	1.108	1.015		All Grain	4852
patersbier	32.25 gal	5.03%	31.13	1.049	1.010		All Grain	4782
Lady Lavender	1 gal	6.24%	0	1.064	1.016		All Grain	4384
5G Spiced Belgian Stout, carolina quarterly	5.5 gal	8.58%	97.02	1.080	1.015		extract	3670
Leffe Brune Clone (73)	6.5 gal	6.13%	28.68	1.061	1.014		All Grain	3472
Raison d'Etre	19 L	6.88%	12.97	1.073	1.020		extract	3237

Newest Belgian Specialty Ale (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Spitfire Ale	5 gal	5.47%	22.51	1.050	1.008		All Grain	37
Piemonte	20 L	4.84%	16.05	1.049	1.012		BIAB	160
Piemonte	20 L	4.67%	16.26	1.047	1.012		BIAB	54
Light Hoppy Beer	3 gal	3.34%	29.49	1.031	1.006		BIAB	78
Pater I hardly know er	5.5 gal	3.75%	23.58	1.038	1.009		BIAB	85
Dreamorange	5 gal	5.42%	4.11	1.050	1.009		All Grain	89
Belgian Stout	20 L	5.38%	21.84	1.058	1.017		All Grain	148
Barbar Belgian Honey Ale Clone	5.5 gal	7.22%	20.11	1.071	1.016		All Grain	327
Christmas Ale	5.5 gal	7.84%	26.81	1.072	1.012		All Grain	127
Orvalho	22 L	6.24%	29.39	1.059	1.012		All Grain	142

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Pilsner	144	Belgian	Grain	base malt	1.6°L	37	65%	11% - 100%
US - Pale 2-Row	108	US	Grain	base malt	1.8°L	37	56%	5% - 100%
Special B	87		Grain	crystal malt	115°L	34	5%	1% - 20%
Cane Sugar	68		Sugar	sugar	0°L	46	9%	2% - 53%
Flaked Oats	67		Adjunct	raw	2.2°L	33	8%	2% - 56%
Flaked Wheat	61		Adjunct	raw	2°L	34	11%	2% - 40%
Munich	59		Grain	specialty malt	6°L	37	18%	3% - 83%
Munich - Light 10L	58		Grain	specialty malt	10°L	33	16%	1% - 80%
German - Pilsner	54	German	Grain	base malt	1.6°L	38	65%	8% - 100%
United Kingdom - Maris Otter Pale	53	United Kingdom	Grain	base malt	3.75°L	38	47%	4% - 100%

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

Name	Recipes	Average AA	Avg. Usage	Usage Range
Saaz	149	3.5	34%	3% - 100%
Styrian Goldings	92	5.5	35%	3% - 100%
Cascade	75	7	25%	1% - 67%
Magnum	66	15	43%	4% - 100%
Amarillo	61	8.6	24%	1% - 100%
Citra	49	11	20%	1% - 100%
Tettnanger	47	4.5	37%	8% - 100%
Hallertau Mittelfruh	45	3.75	37%	13% - 100%
Centennial	43	10	20%	1% - 67%
Chinook	39	13	26%	1% - 100%

Steeping Grains Used In Belgian Specialty Ale (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Aromatic	10		Grain	base malt	38°L	33	39%	15% - 100%
American - Carapils (Dextrine Malt)	9	American	Grain	crystal malt	1.8°L	33	52%	13% - 100%
Flaked Wheat	8		Adjunct	raw	2°L	34	22%	10% - 36%
Special B	8		Grain	crystal malt	115°L	34	45%	18% - 100%
Belgian - Biscuit	7	Belgian	Grain	roasted malt	23°L	35	20%	7% - 40%
Caramel / Crystal 60L	7		Grain	crystal malt	60°L	34	27%	14% - 40%
American - Chocolate	5	American	Grain	roasted malt	350°L	29	16%	11% - 25%
Munich - Light 10L	5		Grain	specialty malt	10°L	33	28%	15% - 67%
American - Roasted Barley	5	American	Grain	roasted malt	300°L	33	16%	13% - 25%
Honey Malt	5		Grain	crystal malt	25°L	37	37%	15% - 50%

Yeasts Used In Belgian Specialty Ale (BJCP 2008) Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safbrew - Specialty Ale Yeast T-58	42	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Fermentis - Safbrew - General/Belgian Yeast S-33	38	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Wyeast - Belgian Ardennes 3522	35	Wyeast	Ale	0.12	High	74%	65°F	85°F
White Labs - Abbey Ale Yeast WLP530	25	White Labs	Ale	High	Med-High	77.5%	66°F	72°F
Fermentis - Safbrew - Abbaye Yeast BE-256	25	Fermentis / Safale	Ale	.11	High	82%	54°F	77°F
Wyeast - French Saison 3711	24	Wyeast	Ale	0.12	Low	80%	65°F	77°F
Fermentis - Safale - American Ale Yeast US-05	23	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Wyeast - Belgian Ale 1214	23	Wyeast	Ale	0.12	Med-Low	75%	68°F	78°F
White Labs - Belgian Ale Yeast WLP550	22	White Labs	Ale	Med-High	Medium	81.5%	68°F	78°F
Wyeast - Belgian Abby Ale II 1762	21	Wyeast	Ale	0.12	Medium	75%	65°F	75°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Irish Moss	74	Fining	Boil	54%	0% - 100%
Gypsum	41	Water Agt	Mash	23%	0% - 100%
Whirlfloc	35	Fining	Boil	69%	5% - 100%
Lactic acid	18	Water Agt	Mash	57%	0% - 100%
Calcium Chloride (dihydrate)	18	Water Agt	Mash	8%	0% - 50%
Calcium Chloride (anhydrous)	10	Water Agt	Mash	32%	0% - 67%
Yeast Nutrient	9	Other	Mash	32%	0% - 95%
Epsom Salt	9	Water Agt	Mash	1%	0% - 12%
Calcium Chloride (dihydrate)	8	Water Agt	Mash	33%	0% - 100%
Wyeast - Beer Nutrient	7	Water Agt	Boil	21%	1% - 100%

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