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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 5617
Belgian Red Ale
3 gal 7.47% 26.62 1.076 1.019
All Grain 4830
Tiktai (Belgian Single)
12.5 L 5.43% 28.16 1.052 1.010
All Grain 4706
Lambic clone
5.25 gal 5.37% 15.39 1.049 1.009
All Grain 4093
patersbier
32.25 gal 5.03% 31.13 1.049 1.010
All Grain 2972
Belgian Grand Cru Two
5.5 gal 5.93% 27.49 1.061 1.016
extract 2856
Belgian Quad with Cherries and Raspberries
6 gal 12.18% 0 1.108 1.015
All Grain 2610
Whiskey Barreled Belgian Dark Strong
4.5 gal 11.14% 12.88 1.101 1.016
BIAB 2495
Jubelale Clone
5 gal 5.96% 107.29 1.062 1.016
All Grain 2454
5G Spiced Belgian Stout, carolina quarterly
5.5 gal 8.58% 97.02 1.080 1.015
extract 2341

Newest Belgian Specialty Ale Recipes

Title Size ABV IBU OG FG Color Method Views
Belgian Amber Ale
22 L 6.35% 26.48 1.062 1.014
extract 3
Christmas beer - Quadrupel
20 L 12.34% 18.35 1.113 1.019
All Grain 12
Specter Ale
5.5 gal 5.81% 47.22 1.055 1.011
extract 35
Orval Special
5.5 gal 7.19% 41.26 1.069 1.014
All Grain 27
Sherry, Niles? Celebrating the non-problematic elements of Frasier
5.5 gal 4.11% 0 1.042 1.010
BIAB 16
Christmas beer - Quad
5 gal 11.95% 28.67 1.110 1.019
All Grain 37
Traditional Kveik
245 gal 7.99% 24.31 1.076 1.015
All Grain 31
Table Beer
1 gal 4.06% 26.66 1.035 1.004
All Grain 22
045 Spiced Table Beer
340 L 3.66% 15.82 1.032 1.004
All Grain 29
Awesome Recipe
60 L 8% 0 1.071 1.010
All Grain 15

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 99 American Grain base malt 1.8°L
37 56% 5% - 100%
Belgian - Special B 65 Belgian Grain roasted malt 115°L
34 5% 1% - 20%
Flaked Oats 54 Adjunct raw 2.2°L
33 8% 2% - 56%
Cane Sugar 50 Sugar sugar 0°L
46 11% 2% - 53%
Flaked Wheat 49 Adjunct raw 2°L
34 10% 2% - 40%
German - Pilsner 45 German Grain base malt 1.6°L
38 65% 8% - 100%
Belgian - Munich 45 Belgian Grain base malt 6°L
38 18% 3% - 83%
Belgian - Aromatic 43 Belgian Grain roasted malt 38°L
33 5% 1% - 19%
United Kingdom - Maris Otter Pale 41 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 112 3.5 33% 3% - 100%
Styrian Goldings 74 5.5 34% 3% - 100%
Cascade 71 7 24% 1% - 67%
Magnum 52 15 40% 4% - 100%
Amarillo 49 8.6 24% 1% - 100%
Citra 44 11 19% 1% - 100%
Centennial 41 10 19% 1% - 50%
East Kent Goldings 36 5 39% 3% - 100%
Hallertau Mittelfruh 36 3.75 37% 13% - 100%
Tettnanger 34 4.5 39% 17% - 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 35 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 Ale .095 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 66 Fining Boil 58% 0% - 100%
Whirlfloc 19 Fining Boil 67% 5% - 100%
Gypsum 18 Water Agt Mash 24% 0% - 100%
Calcium Chloride (dihydrate) 10 Water Agt Mash 24% 0% - 100%
Table Salt 4 Water Agt Mash 7% 0% - 11%
Epsom Salt 3 Water Agt Mash 25% 0% - 100%
Wyeast - Beer Nutrient 3 Water Agt Boil 13% 10% - 17%
Lactic acid 3 Water Agt Mash 34% 22% - 50%
Baking Soda 2 Water Agt Mash 0% 0% - 0%
Calcium Chloride (dihydrate) 2 Water Agt Sparge 0% 0% - 0%

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