Belgian and French Ale - Belgian Specialty Ale (BJCP 2008) - Beer Recipes | Brewer's Friend
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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 8485
American Dark Wheat
6.5 gal 4.98% 16.78 1.052 1.015
All Grain 7935
Tiktai (Belgian Single)
19 L 5.23% 34.79 1.050 1.010
All Grain 6039
Jubelale Clone
5 gal 5.96% 107.29 1.062 1.016
All Grain 4478
patersbier
32.25 gal 5.03% 31.13 1.049 1.010
All Grain 4423
Belgian Quad with Cherries and Raspberries
6 gal 12.18% 0 1.108 1.015
All Grain 4328
Lady Lavender
1 gal 6.24% 0 1.064 1.016
All Grain 4029
5G Spiced Belgian Stout, carolina quarterly
5.5 gal 8.58% 97.02 1.080 1.015
extract 3391
Cherry Belgian Ale
20 L 6.12% 22.93 1.066 1.019
All Grain 3315
Leffe Brune Clone (73)
6.5 gal 6.13% 28.68 1.061 1.014
All Grain 2911

Newest Belgian Specialty Ale (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
S.W. Grisette
3 gal 4.31% 25.29 1.044 1.011
All Grain 11
SMaSH or Pass
2.5 gal 4.73% 31.47 1.048 1.012
All Grain 19
Awesome Recipe
30 L 5.01% 18.28 1.045 1.007
All Grain 21
Northern Brewer Nightfall Black Saison
5.5 gal 7.48% 32.37 1.062 1.005
BIAB 24
Belgian Half Pass
10 L 5.69% 14.04 1.049 1.006
All Grain 32
Free Something
5.5 gal 4.35% 47.85 1.042 1.009
All Grain 61
2bbl coffee saison
77 gal 7.1% 24.04 1.060 1.006
All Grain 66
Belgian Specialty Ale Christmas - 2023
100 L 7.15% 25.58 1.071 1.017
All Grain 96
Castle Malting Belgian Brown Beer
7.4 gal 6.5% 31.38 1.070 1.020
All Grain 95
Summer Christmas Beer
16.5 L 5.54% 47.83 1.051 1.009
All Grain 101

Fermentables Used In Belgian Specialty Ale (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Pilsner 141 Belgian Grain base malt 1.6°L
37 65% 11% - 100%
US - Pale 2-Row 108 US Grain base malt 1.8°L
37 56% 5% - 100%
Special B 86 Grain crystal malt 115°L
34 5% 1% - 20%
Flaked Oats 65 Adjunct raw 2.2°L
33 8% 2% - 56%
Cane Sugar 64 Sugar sugar 0°L
46 10% 2% - 53%
Flaked Wheat 62 Adjunct raw 2°L
34 10% 2% - 40%
Munich 57 Grain specialty malt 6°L
37 19% 3% - 83%
Munich - Light 10L 55 Grain specialty malt 10°L
33 16% 1% - 80%
German - Pilsner 52 German Grain base malt 1.6°L
38 65% 8% - 100%
United Kingdom - Maris Otter Pale 51 United Kingdom Grain base malt 3.75°L
38 48% 4% - 100%

Hops Used In Belgian Specialty Ale (BJCP 2008) Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 144 3.5 34% 3% - 100%
Styrian Goldings 90 5.5 35% 3% - 100%
Cascade 75 7 25% 1% - 67%
Magnum 63 15 42% 4% - 100%
Amarillo 61 8.6 23% 1% - 100%
Citra 49 11 20% 1% - 100%
Tettnanger 46 4.5 37% 8% - 100%
Hallertau Mittelfruh 43 3.75 37% 13% - 100%
Centennial 43 10 20% 1% - 67%
Chinook 38 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
Aromatic 10 Grain base malt 38°L
33 39% 15% - 100%
American - Carapils (Dextrine Malt) 9 American Grain crystal malt 1.8°L
33 52% 13% - 100%
Flaked Wheat 8 Adjunct raw 2°L
34 22% 10% - 36%
Special B 8 Grain crystal malt 115°L
34 45% 18% - 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%
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%
Honey Malt 5 Grain crystal malt 25°L
37 37% 15% - 50%

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 41 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Fermentis - Safbrew - General/Belgian Yeast S-33 37 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Wyeast - Belgian Ardennes 3522 36 Wyeast Ale 0.12 High 74% 65°F 85°F
White Labs - Abbey Ale Yeast WLP530 25 White Labs Ale High Med-High 77.5% 66°F 72°F
Fermentis - Safbrew - Abbaye Yeast BE-256 24 Fermentis / Safale Ale .11 High 82% 54°F 77°F
Wyeast - French Saison 3711 24 Wyeast Ale 0.12 Low 80% 65°F 77°F
Fermentis - Safale - American Ale Yeast US-05 23 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
White Labs - Belgian Ale Yeast WLP550 22 White Labs Ale Med-High Medium 81.5% 68°F 78°F
Wyeast - Belgian Ale 1214 22 Wyeast Ale 0.12 Med-Low 75% 68°F 78°F
Wyeast - Belgian Abby Ale II 1762 21 Wyeast Ale 0.12 Medium 75% 65°F 75°F

Other Ingredients Used In Belgian Specialty Ale (BJCP 2008) Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 74 Fining Boil 53% 0% - 100%
Gypsum 37 Water Agt Mash 22% 0% - 100%
Whirlfloc 35 Water Agt Boil 69% 5% - 100%
Calcium Chloride (dihydrate) 17 Water Agt Mash 9% 0% - 50%
Lactic acid 17 Water Agt Mash 57% 0% - 100%
Epsom Salt 9 Water Agt Mash 1% 0% - 12%
Yeast Nutrient 8 Other Mash 30% 0% - 95%
Calcium Chloride (dihydrate) 8 Water Agt Mash 33% 0% - 100%
Wyeast - Beer Nutrient 7 Water Agt Boil 21% 1% - 100%
Calcium Chloride (anhydrous) 7 Water Agt Mash 38% 0% - 67%

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