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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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