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 | 6232 | |
| Belgian Red Ale |
3 gal | 7.47% | 26.62 | 1.076 | 1.019 | All Grain | 5918 | |
| Tiktai (Belgian Single) |
12.5 L | 4.9% | 29.06 | 1.047 | 1.009 | All Grain | 4969 | |
| patersbier |
32.25 gal | 5.03% | 31.13 | 1.049 | 1.010 | All Grain | 3327 | |
| Jubelale Clone |
5 gal | 5.96% | 107.29 | 1.062 | 1.016 | All Grain | 3253 | |
| Belgian Grand Cru Two |
5.5 gal | 5.93% | 27.49 | 1.061 | 1.016 | extract | 3184 | |
| Belgian Quad with Cherries and Raspberries |
6 gal | 12.18% | 0 | 1.108 | 1.015 | All Grain | 2994 | |
| Belgian Dubbel |
17 L | 6.93% | 23.69 | 1.065 | 1.012 | All Grain | 2956 | |
| Lady Lavender |
1 gal | 6.24% | 0 | 1.064 | 1.016 | All Grain | 2715 | |
| 5G Spiced Belgian Stout, carolina quarterly |
5.5 gal | 8.58% | 97.02 | 1.080 | 1.015 | extract | 2578 |
Newest Belgian Specialty Ale Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Don't drink and fly(winter ale Saison) |
5.5 gal | 6.06% | 33.75 | 1.058 | 1.012 | BIAB | 6 | |
| MixFerm Table Beer |
1500 L | 3.55% | 0 | 1.036 | 1.009 | All Grain | 3 | |
| 2021 Belgian |
5.5 gal | 6.57% | 22.35 | 1.066 | 1.016 | All Grain | 5 | |
| My Red Chimay - trial |
23 L | 6.41% | 28.5 | 1.063 | 1.014 | extract | 22 | |
| The Philosopher |
5.5 gal | 7.71% | 31.32 | 1.074 | 1.015 | All Grain | 0 | |
| Chocolate Belgian Stout |
6 gal | 7.3% | 37.34 | 1.065 | 1.010 | All Grain | 40 | |
| Noche Buena |
10 L | 11.42% | 32.72 | 1.107 | 1.020 | BIAB | 59 | |
| Ladyface Grisette/tablebeer |
5.5 gal | 4.89% | 14.79 | 1.049 | 1.012 | All Grain | 28 | |
| Biere Re'vellion Noel |
5 gal | 8.21% | 30.08 | 1.080 | 1.018 | All Grain | 43 | |
| Table Beer (Belgian) |
6.25 gal | 3.79% | 8.77 | 1.034 | 1.005 | BIAB | 25 |
Fermentables Used In Belgian Specialty Ale Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Belgian - Pilsner | 117 | Belgian | Grain | base malt |
1.6°L
|
37 | 66% | 11% - 100% |
| Pale 2-Row | 93 | Grain | base malt |
1.8°L
|
37 | 56% | 5% - 100% | |
| Belgian - Special B | 62 | Belgian | Grain | roasted malt |
115°L
|
34 | 5% | 1% - 20% |
| Flaked Oats | 49 | Adjunct | raw |
2.2°L
|
33 | 8% | 2% - 56% | |
| Flaked Wheat | 47 | Adjunct | raw |
2°L
|
34 | 10% | 2% - 40% | |
| Cane Sugar | 45 | Sugar | sugar |
0°L
|
46 | 10% | 2% - 53% | |
| Munich - Light 10L | 44 | Grain | specialty malt |
10°L
|
33 | 17% | 1% - 80% | |
| United Kingdom - Maris Otter Pale | 41 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 48% | 4% - 100% |
| German - Pilsner | 40 | German | Grain | base malt |
1.6°L
|
38 | 67% | 8% - 100% |
| Belgian - Biscuit | 38 | Belgian | Grain | roasted malt |
23°L
|
35 | 8% | 2% - 40% |
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 | 70 | 5.5 | 34% | 3% - 100% |
| Cascade | 66 | 7 | 24% | 1% - 67% |
| Magnum | 46 | 15 | 39% | 4% - 100% |
| Amarillo | 44 | 8.6 | 25% | 1% - 100% |
| Citra | 41 | 11 | 20% | 1% - 100% |
| Centennial | 37 | 10 | 20% | 1% - 50% |
| Tettnanger | 33 | 4.5 | 39% | 17% - 100% |
| East Kent Goldings | 31 | 5 | 37% | 3% - 80% |
| Chinook | 31 | 13 | 27% | 1% - 100% |
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% |
| Honey Malt | 5 | Grain | crystal malt |
25°L
|
37 | 37% | 15% - 50% | |
| 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% |
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 | 33 | 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 |
| Fermentis - Safbrew - General/Belgian Yeast S-33 | 28 | Fermentis / Safale | Ale | 0.115 | High | 70% | 54°F | 77°F |
| White Labs - Abbey Ale Yeast WLP530 | 23 | White Labs | Ale | High | Med-High | 77.5% | 66°F | 72°F |
| Wyeast - French Saison 3711 | 21 | 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 - Belgian Ale Yeast WLP550 | 19 | White Labs | Ale | Med-High | Medium | 81.5% | 68°F | 78°F |
| White Labs - Monastary Ale Yeast WLP500 | 19 | White Labs | Ales | High | Medium | 77.5% | 65°F | 72°F |
| Fermentis - Safale - American Ale Yeast US-05 | 19 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Wyeast - Trappist High Gravity 3787 | 15 | Wyeast | Ale | 0.12 | Med-High | 76% | 64°F | 78°F |
Other Ingredients Used In Belgian Specialty Ale Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Irish Moss | 63 | Fining | Boil | 56% | 0% - 100% |
| Gypsum | 17 | Water Agt | Boil | 25% | 0% - 100% |
| Whirlfloc | 16 | Water Agt | Boil | 67% | 5% - 100% |
| Calcium Chloride (dihydrate) | 8 | Water Agt | Mash | 27% | 0% - 100% |
| Table Salt | 4 | Water Agt | Mash | 7% | 0% - 11% |
| Lactic acid | 4 | Water Agt | Mash | 47% | 23% - 100% |
| Baking Soda | 2 | Water Agt | Mash | 12% | 0% - 23% |
| Calcium Chloride (dihydrate) | 2 | Water Agt | Mash | 0% | 0% - 1% |
| Epsom Salt | 2 | Water Agt | Mash | 4% | 0% - 8% |
| Wyeast - Beer Nutrient | 2 | Water Agt | Mash | 11% | 10% - 12% |
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