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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 5846
Belgian Red Ale
3 gal 7.47% 26.62 1.076 1.019
All Grain 5229
Tiktai (Belgian Single)
12.5 L 5.43% 28.16 1.052 1.010
All Grain 4804
patersbier
32.25 gal 5.03% 31.13 1.049 1.010
All Grain 3111
Belgian Grand Cru Two
5.5 gal 5.93% 27.49 1.061 1.016
extract 2986
Belgian Quad with Cherries and Raspberries
6 gal 12.18% 0 1.108 1.015
All Grain 2753
Jubelale Clone
5 gal 5.96% 107.29 1.062 1.016
All Grain 2643
Belgian Dubbel
17 L 6.93% 23.69 1.065 1.012
All Grain 2472
5G Spiced Belgian Stout, carolina quarterly
5.5 gal 8.58% 97.02 1.080 1.015
extract 2415
Lady Lavender
1 gal 6.24% 0 1.064 1.016
All Grain 2331

Newest Belgian Specialty Ale Recipes

Title Size ABV IBU OG FG Color Method Views
Ommegang Abbey Clone
5 gal 7.62% 51.27 1.073 1.015
BIAB 2
MM Belgian Blonde – Leffe clone
23 L 6.01% 33.78 1.062 1.016
All Grain 9
Strang Belgian Dark Specialty Ale.
1.25 gal 9.32% 25.71 1.090 1.019
extract 30
SnateNam's Bliss
6 gal 4.26% 23.12 1.040 1.007
BIAB 21
La Grisette
5 gal 5.59% 27.15 1.054 1.011
All Grain 43
???
5.5 gal 5.82% 51.74 1.060 1.016
All Grain 27
Dark Gnome Belgian Imperial Stout
6 gal 10.84% 64.35 1.107 1.024
All Grain 61
Sam’s Dubbel
5.5 gal 6.5% 35.5 1.068 1.018
BIAB 84
Belgian Amber Ale
24 L 5.7% 21.8 1.062 1.019
extract 120
Christmas beer - Quadrupel
20 L 12.34% 18.35 1.113 1.019
All Grain 76

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 97 American Grain base malt 1.8°L
37 56% 5% - 100%
Belgian - Special B 66 Belgian Grain roasted malt 115°L
34 5% 1% - 20%
Flaked Oats 55 Adjunct raw 2.2°L
33 8% 2% - 56%
Cane Sugar 52 Sugar sugar 0°L
46 11% 2% - 53%
Flaked Wheat 47 Adjunct raw 2°L
34 10% 2% - 40%
Belgian - Munich 45 Belgian Grain base malt 6°L
38 18% 3% - 83%
German - Pilsner 44 German Grain base malt 1.6°L
38 65% 8% - 100%
Belgian - Aromatic 44 Belgian Grain roasted malt 38°L
33 6% 1% - 19%
United Kingdom - Maris Otter Pale 42 United Kingdom Grain base malt 3.75°L
38 50% 4% - 100%

Hops Used In Belgian Specialty Ale Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 111 3.5 34% 3% - 100%
Styrian Goldings 72 5.5 34% 3% - 100%
Cascade 71 7 24% 1% - 67%
Magnum 52 15 39% 4% - 100%
Amarillo 49 8.6 24% 1% - 100%
Citra 44 11 19% 1% - 100%
Centennial 41 10 19% 1% - 50%
Hallertau Mittelfruh 37 3.75 39% 13% - 100%
East Kent Goldings 34 5 38% 3% - 80%
Chinook 34 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
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 - Aromatic 8 Belgian Grain roasted malt 38°L
33 40% 15% - 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%
Flaked Oats 4 Adjunct raw 2.2°L
33 44% 11% - 100%

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 37 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Wyeast - Belgian Ardennes 3522 31 Wyeast Ale 0.12 High 74% 65°F 85°F
Fermentis - Safbrew - General/Belgian Yeast S-33 30 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
White Labs - Abbey Ale Yeast WLP530 24 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
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 - American Ale Yeast US-05 20 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
White Labs - Belgian Ale Yeast WLP550 19 White Labs Ale Med-High Medium 81.5% 68°F 78°F
Wyeast - American Ale 1056 18 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F

Other Ingredients Used In Belgian Specialty Ale Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 64 Fining Boil 57% 0% - 100%
Gypsum 18 Water Agt Mash 26% 0% - 100%
Whirlfloc 17 Water Agt Boil 68% 5% - 100%
Calcium Chloride (dihydrate) 9 Water Agt Mash 29% 0% - 100%
Table Salt 4 Water Agt Mash 7% 0% - 11%
Calcium Chloride (dihydrate) 4 Water Agt Mash 0% 0% - 1%
Wyeast - Beer Nutrient 3 Water Agt Secondary 13% 10% - 17%
Epsom Salt 3 Water Agt Mash 33% 0% - 100%
Lactic acid 2 Water Agt Mash 38% 29% - 50%
Baking Soda 2 Water Agt Mash 0% 0% - 0%

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