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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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