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 | 7576 | |
| American Dark Wheat |
6.5 gal | 4.98% | 16.78 | 1.052 | 1.015 | All Grain | 7458 | |
| Tiktai (Belgian Single) |
12.5 L | 4.9% | 29.06 | 1.047 | 1.009 | All Grain | 5580 | |
| Jubelale Clone |
5 gal | 5.96% | 107.29 | 1.062 | 1.016 | All Grain | 4081 | |
| patersbier |
32.25 gal | 5.03% | 31.13 | 1.049 | 1.010 | All Grain | 4058 | |
| Belgian Quad with Cherries and Raspberries |
6 gal | 12.18% | 0 | 1.108 | 1.015 | All Grain | 3898 | |
| Belgian Grand Cru Two |
5.5 gal | 5.93% | 27.49 | 1.061 | 1.016 | extract | 3757 | |
| Lady Lavender |
1 gal | 6.24% | 0 | 1.064 | 1.016 | All Grain | 3656 | |
| 5G Spiced Belgian Stout, carolina quarterly |
5.5 gal | 8.58% | 97.02 | 1.080 | 1.015 | extract | 3145 | |
| Cherry Belgian Ale |
20 L | 6.12% | 22.93 | 1.066 | 1.019 | All Grain | 2794 |
Newest Belgian Specialty Ale (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Abbey Normal Blonde |
5 gal | 7.93% | 35.74 | 1.071 | 1.010 | All Grain | 12 | |
| 2bbl black saison |
75 gal | 9.64% | 36.65 | 1.081 | 1.007 | All Grain | 5 | |
| Belgian Table Beer #2 |
5.75 gal | 3.14% | 23.02 | 1.033 | 1.009 | BIAB | 39 | |
| Persimmon Experimental |
6 gal | 4.9% | 15.4 | 1.052 | 1.015 | extract | 40 | |
| brown |
36 L | 4.82% | 18.4 | 1.049 | 1.012 | BIAB | 19 | |
| BELGIAN SPECIALTY ALE |
8 L | 6.27% | 18.77 | 1.058 | 1.011 | All Grain | 46 | |
| The Heff |
23 L | 5.43% | 11.91 | 1.054 | 1.013 | All Grain | 36 | |
| Aires |
15 L | 3.47% | 25.3 | 1.033 | 1.007 | BIAB | 110 | |
| Specialty Abbey Ale |
5 gal | 7.63% | 23.23 | 1.071 | 1.013 | extract | 102 | |
| Belgian Fence Rouge Artisanal |
3 gal | 8.84% | 47.43 | 1.089 | 1.021 | All Grain | 218 |
Fermentables Used In Belgian Specialty Ale (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Belgian - Pilsner | 142 | Belgian | Grain | base malt |
1.6°L
|
37 | 65% | 11% - 100% |
| US - Pale 2-Row | 107 | US | Grain | base malt |
1.8°L
|
37 | 56% | 5% - 100% |
| Belgian - Special B | 83 | Belgian | Grain | roasted malt |
115°L
|
34 | 5% | 1% - 20% |
| Cane Sugar | 66 | Sugar | sugar |
0°L
|
46 | 10% | 2% - 53% | |
| Flaked Oats | 65 | Adjunct | raw |
2.2°L
|
33 | 8% | 2% - 56% | |
| Flaked Wheat | 58 | Adjunct | raw |
2°L
|
34 | 11% | 2% - 40% | |
| Munich - Light 10L | 55 | Grain | specialty malt |
10°L
|
33 | 16% | 1% - 80% | |
| Munich | 55 | Grain | specialty malt |
6°L
|
37 | 18% | 3% - 83% | |
| United Kingdom - Maris Otter Pale | 49 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 48% | 4% - 100% |
| Belgian - Biscuit | 48 | Belgian | Grain | roasted malt |
23°L
|
35 | 7% | 2% - 40% |
Hops Used In Belgian Specialty Ale (BJCP 2008) Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Saaz | 133 | 3.5 | 34% | 3% - 100% |
| Styrian Goldings | 89 | 5.5 | 35% | 3% - 100% |
| Cascade | 74 | 7 | 25% | 1% - 67% |
| Magnum | 61 | 15 | 42% | 4% - 100% |
| Amarillo | 57 | 8.6 | 24% | 1% - 100% |
| Citra | 48 | 11 | 20% | 1% - 100% |
| Tettnanger | 45 | 4.5 | 38% | 8% - 100% |
| Hallertau Mittelfruh | 43 | 3.75 | 37% | 13% - 100% |
| Centennial | 41 | 10 | 19% | 1% - 50% |
| Chinook | 37 | 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 |
|---|---|---|---|---|---|---|---|---|
| Belgian - Aromatic | 9 | Belgian | Grain | roasted malt |
38°L
|
33 | 41% | 15% - 100% |
| Flaked Wheat | 8 | Adjunct | raw |
2°L
|
34 | 22% | 10% - 36% | |
| Belgian - Special B | 8 | Belgian | Grain | roasted malt |
115°L
|
34 | 45% | 18% - 100% |
| American - Carapils (Dextrine Malt) | 8 | American | Grain | crystal malt |
1.8°L
|
33 | 46% | 13% - 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% | |
| Honey Malt | 5 | Grain | crystal malt |
25°L
|
37 | 37% | 15% - 50% | |
| 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% |
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 | 40 | Fermentis / Safale | Ale | 0.115 | High | 70% | 54°F | 77°F |
| Wyeast - Belgian Ardennes 3522 | 37 | Wyeast | Ale | 0.12 | High | 74% | 65°F | 85°F |
| Fermentis - Safbrew - General/Belgian Yeast S-33 | 35 | Fermentis / Safale | Ale | 0.115 | High | 70% | 54°F | 77°F |
| White Labs - Abbey Ale Yeast WLP530 | 26 | White Labs | Ale | High | Med-High | 77.5% | 66°F | 72°F |
| Wyeast - French Saison 3711 | 24 | Wyeast | Ale | 0.12 | Low | 80% | 65°F | 77°F |
| White Labs - Belgian Ale Yeast WLP550 | 22 | White Labs | Ale | Med-High | Medium | 81.5% | 68°F | 78°F |
| Fermentis - Safbrew - Abbaye Yeast BE-256 | 22 | Fermentis / Safale | Ale | .11 | High | 82% | 54°F | 77°F |
| Fermentis - Safale - American Ale Yeast US-05 | 21 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Wyeast - Belgian Abby Ale II 1762 | 21 | Wyeast | Ale | 0.12 | Medium | 75% | 65°F | 75°F |
| Wyeast - Belgian Ale 1214 | 20 | Wyeast | Ale | 0.12 | Med-Low | 75% | 68°F | 78°F |
Other Ingredients Used In Belgian Specialty Ale (BJCP 2008) Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Irish Moss | 70 | Fining | Boil | 55% | 0% - 100% |
| Whirlfloc | 34 | Water Agt | Mash | 71% | 5% - 100% |
| Gypsum | 32 | Water Agt | Mash | 24% | 0% - 100% |
| Lactic acid | 12 | Water Agt | Mash | 56% | 0% - 100% |
| Calcium Chloride (dihydrate) | 10 | Water Agt | Mash | 10% | 0% - 50% |
| Calcium Chloride (dihydrate) | 8 | Water Agt | Mash | 33% | 0% - 100% |
| Epsom Salt | 8 | Water Agt | Mash | 3% | 0% - 12% |
| Wyeast - Beer Nutrient | 7 | Water Agt | Mash | 21% | 1% - 100% |
| Coriander Seed | 7 | Spice | Boil | 64% | 21% - 100% |
| Calcium Chloride (anhydrous) | 6 | Water Agt | Mash | 44% | 0% - 67% |
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