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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 6734
Belgian Red Ale
3 gal 7.47% 26.62 1.076 1.019
All Grain 6703
Tiktai (Belgian Single)
12.5 L 4.9% 29.06 1.047 1.009
All Grain 5277
patersbier
32.25 gal 5.03% 31.13 1.049 1.010
All Grain 3716
Jubelale Clone
5 gal 5.96% 107.29 1.062 1.016
All Grain 3693
Belgian Grand Cru Two
5.5 gal 5.93% 27.49 1.061 1.016
extract 3494
Belgian Quad with Cherries and Raspberries
6 gal 12.18% 0 1.108 1.015
All Grain 3456
Lady Lavender
1 gal 6.24% 0 1.064 1.016
All Grain 3120
5G Spiced Belgian Stout, carolina quarterly
5.5 gal 8.58% 97.02 1.080 1.015
extract 2856
Duval Belgian Ale Clone
5 gal 6.01% 25.11 1.060 1.014
All Grain 2624

Newest Belgian Specialty Ale Recipes

Title Size ABV IBU OG FG Color Method Views
Belgian golden ale "passion for mandarine"
40 L 6.55% 26.16 1.064 1.014
All Grain 43
DFH Raison D'Extra w/ blackberry honey
5.5 gal 13.94% 99.21 1.123 1.017
All Grain 30
Half Step
3.5 gal 5.54% 17.8 1.048 1.006
BIAB 27
Orval
21 L 5.44% 38.74 1.050 1.008
BIAB 34
Dupont Saison
21 L 6.85% 16.65 1.064 1.012
All Grain 159
Brew it Bru - Belgian Brown
22 L 5.76% 50.3 1.051 1.007
All Grain 36
Val D'or
5.5 gal 6.46% 39.74 1.061 1.012
All Grain 47
Old Yeast
50 L 7.19% 36.03 1.066 1.011
BIAB 121
Christmas Beer
19 L 5% 31.14 1.047 1.008
All Grain 67
Awesome Recipe
21 L 5.82% 25.32 1.052 1.008
All Grain 85

Fermentables Used In Belgian Specialty Ale Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Pilsner 128 Belgian Grain base malt 1.6°L
37 67% 11% - 100%
Pale 2-Row 101 Grain base malt 1.8°L
37 56% 5% - 100%
Belgian - Special B 70 Belgian Grain roasted malt 115°L
34 5% 1% - 20%
Flaked Oats 58 Adjunct raw 2.2°L
33 8% 2% - 56%
Flaked Wheat 53 Adjunct raw 2°L
34 10% 2% - 40%
Munich 51 Grain specialty malt 6°L
37 18% 3% - 83%
Cane Sugar 50 Sugar sugar 0°L
46 10% 2% - 53%
Munich - Light 10L 49 Grain specialty malt 10°L
33 17% 1% - 80%
United Kingdom - Maris Otter Pale 45 United Kingdom Grain base malt 3.75°L
38 47% 4% - 100%
German - Pilsner 45 German Grain base malt 1.6°L
38 65% 8% - 100%

Hops Used In Belgian Specialty Ale Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 119 3.5 33% 3% - 100%
Styrian Goldings 76 5.5 35% 3% - 100%
Cascade 72 7 25% 1% - 67%
Magnum 54 15 41% 4% - 100%
Amarillo 52 8.6 24% 1% - 100%
Citra 43 11 19% 1% - 100%
Tettnanger 41 4.5 39% 8% - 100%
Centennial 41 10 19% 1% - 50%
Hallertau Mittelfruh 40 3.75 37% 13% - 100%
Chinook 35 13 26% 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%
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%
American - Caramel / Crystal 60L 7 American Grain crystal malt 60°L
34 27% 14% - 40%
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 36 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Wyeast - Belgian Ardennes 3522 33 Wyeast Ale 0.12 High 74% 65°F 85°F
Fermentis - Safbrew - General/Belgian Yeast S-33 32 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 23 Wyeast Ale 0.12 Low 80% 65°F 77°F
White Labs - Belgian Ale Yeast WLP550 21 White Labs Ale Med-High Medium 81.5% 68°F 78°F
White Labs - Monastary Ale Yeast WLP500 20 White Labs Ales High Medium 77.5% 65°F 72°F
Wyeast - Belgian Abby Ale II 1762 19 Wyeast Ale 0.12 Medium 75% 65°F 75°F
Fermentis - Safale - American Ale Yeast US-05 19 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Wyeast - Belgian Ale 1214 18 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 65 Fining Boil 55% 0% - 100%
Whirlfloc 22 Fining Boil 71% 5% - 100%
Gypsum 21 Water Agt Mash 23% 0% - 100%
Calcium Chloride (dihydrate) 8 Water Agt Mash 33% 0% - 100%
Calcium Chloride (dihydrate) 7 Water Agt Sparge 3% 0% - 14%
Wyeast - Beer Nutrient 6 Water Agt Secondary 23% 4% - 100%
Lactic acid 5 Water Agt Sparge 41% 0% - 100%
Table Salt 4 Water Agt Mash 7% 0% - 11%
Coriander Seed 3 Spice Boil 44% 20% - 86%
Epsom Salt 2 Water Agt Mash 0% 0% - 0%

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