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	5251
Tiktai (Belgian Single)	12.5 L	5.11%	29.29	1.049	1.010		All Grain	4526
Belgian Red Ale	3 gal	7.47%	26.62	1.076	1.019		All Grain	4107
Lambic clone	5.25 gal	5.37%	15.39	1.049	1.009		All Grain	3100
patersbier	32.25 gal	5.03%	31.13	1.049	1.010		All Grain	2817
Belgian Grand Cru Two	5.5 gal	5.93%	27.49	1.061	1.016		extract	2716
Belgian Quad with Cherries and Raspberries	6 gal	12.18%	0	1.108	1.015		All Grain	2413
Whiskey Barreled Belgian Dark Strong	4.5 gal	11.14%	12.88	1.101	1.016		BIAB	2188
5G Spiced Belgian Stout, carolina quarterly	5.5 gal	8.58%	97.02	1.080	1.015		extract	2178
Lady Lavender	1 gal	6.24%	0	1.064	1.016		All Grain	2015

Newest Belgian Specialty Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Patersbier	5.5 gal	3.87%	41.29	1.039	1.010		All Grain	2
Patronus Patersbier	7.5 gal	3.88%	9.23	1.038	1.009		BIAB	11
STORMCLOUD COLLAB	110 gal	6.7%	63.56	1.073	1.022		All Grain	7
When we stand together (under the hibiscus tree)	21 L	6.34%	25.04	1.063	1.014		All Grain	16
Awesome Recipe	5.5 gal	5.89%	35.57	1.058	1.013		All Grain	4
White Chocolate	5 gal	5.73%	30.83	1.059	1.015		All Grain	15
Light colored Belgian Ale - Polaris	5 gal	4.91%	22.46	1.049	1.011		extract	11
Doña María	100 L	2.77%	0	1.028	1.007		extract	10
Grisette	9 gal	4.91%	22.75	1.046	1.009		All Grain	21
Westvleteren Clone	23 L	6.91%	40.51	1.061	1.009		BIAB	28

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	93	American	Grain	base malt	1.8°L	37	55%	5% - 100%
Belgian - Special B	62	Belgian	Grain	roasted malt	115°L	34	5%	1% - 20%
Flaked Wheat	50		Adjunct	raw	2°L	34	10%	2% - 40%
Cane Sugar	44		Sugar	sugar	0°L	46	11%	2% - 53%
German - Pilsner	44	German	Grain	base malt	1.6°L	38	66%	8% - 100%
Flaked Oats	43		Adjunct	raw	2.2°L	33	8%	2% - 56%
Belgian - Aromatic	41	Belgian	Grain	roasted malt	38°L	33	6%	1% - 19%
United Kingdom - Maris Otter Pale	39	United Kingdom	Grain	base malt	3.75°L	38	47%	4% - 100%
American - White Wheat	39	American	Grain	base malt	2.8°L	40	25%	2% - 100%

Hops Used In Belgian Specialty Ale Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Saaz	106	3.5	33%	3% - 100%
Styrian Goldings	73	5.5	33%	3% - 100%
Cascade	61	7	25%	1% - 67%
Magnum	48	15	43%	8% - 100%
Citra	38	11	19%	3% - 71%
East Kent Goldings	38	5	38%	3% - 100%
Amarillo	38	8.6	27%	4% - 100%
Tettnanger	34	4.5	39%	17% - 100%
Centennial	34	10	21%	6% - 50%
Hallertau Hersbrucker	31	4	45%	11% - 100%

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Aromatic	9	Belgian	Grain	roasted malt	38°L	33	41%	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%
Belgian - CaraVienne	4	Belgian	Grain	crystal malt	20°L	34	50%	25% - 67%

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	30	Wyeast	Ale	0.12	High	74%	65°F	85°F
Wyeast - French Saison 3711	25	Wyeast	Ale	0.12	Low	80%	65°F	77°F
White Labs - Abbey Ale Yeast WLP530	24	White Labs	Ale	High	Med-High	77.5%	66°F	72°F
Fermentis / Safale - Safbrew - General/Belgian Yeast S-33	24	Fermentis / Safale	Ale	0.115	High	70%	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
Fermentis / Safale - Safale - American Ale Yeast US-05	19	Fermentis / Safale	Ale	.095	Medium	81%	54°F	77°F
White Labs - Belgian Ale Yeast WLP550	18	White Labs	Ale	Med-High	Medium	81.5%	68°F	78°F
Wyeast - Belgian Ale 1214	16	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	67	Fining	Boil	58%	0% - 100%
Whirlfloc	15	Fining	Boil	71%	5% - 100%
Gypsum	13	Water Agt	Mash	22%	0% - 53%
Calcium Chloride	9	Water Agt	Mash	29%	0% - 100%
Table Salt	4	Water Agt	Mash	7%	0% - 11%
Wyeast - Beer Nutrient	2	Water Agt	Boil	13%	10% - 17%
Five Star Chemicals - 5.2 pH Stabilizer	1	Water Agt	Mash	0%	0% - 0%
Lactic acid	1	Water Agt	Mash	50%	50% - 50%
Epsom Salt	1	Water Agt	Mash	100%	100% - 100%
Baking Soda	1	Water Agt	Mash	0%	0% - 0%

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