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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 5986
Belgian Red Ale
3 gal 7.47% 26.62 1.076 1.019
All Grain 5534
Tiktai (Belgian Single)
12.5 L 5.43% 28.16 1.052 1.010
All Grain 4871
patersbier
32.25 gal 5.03% 31.13 1.049 1.010
All Grain 3186
Belgian Grand Cru Two
5.5 gal 5.93% 27.49 1.061 1.016
extract 3069
Belgian Quad with Cherries and Raspberries
6 gal 12.18% 0 1.108 1.015
All Grain 2847
Jubelale Clone
5 gal 5.96% 107.29 1.062 1.016
All Grain 2814
Belgian Dubbel
17 L 6.93% 23.69 1.065 1.012
All Grain 2660
5G Spiced Belgian Stout, carolina quarterly
5.5 gal 8.58% 97.02 1.080 1.015
extract 2490
Lady Lavender
1 gal 6.24% 0 1.064 1.016
All Grain 2473

Newest Belgian Specialty Ale Recipes

Title Size ABV IBU OG FG Color Method Views
TRIPPY 004
5.5 gal 8.91% 55.48 1.083 1.015
BIAB 11
Belgian Grand Cru
5.5 gal 5.82% 27 1.054 1.010
All Grain 4
Brown ale
5 gal 8.1% 58.8 1.079 1.017
All Grain 16
Batch #65: Madam's Revenge Rochefort 8
300 gal 6.88% 19.88 1.065 1.013
All Grain 18
Loral Ale
6 gal 6.52% 34.84 1.062 1.012
extract 5
Specialty Juniper Saison
3.5 gal 5.36% 41.03 1.044 1.003
BIAB 15
Quadrupel RRRR
65 gal 12.03% 46.53 1.113 1.021
All Grain 24
Cobbtown Common
5.5 gal 4.74% 28.92 1.040 1.004
BIAB 45
Le Petite Pamplemousse
5.5 gal 5.15% 58.21 1.042 1.003
BIAB 45
Belgian Bowler
11 gal 7.91% 49.27 1.085 1.024
All Grain 5

Fermentables Used In Belgian Specialty Ale Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Pilsner 126 Belgian Grain base malt 1.6°L
37 67% 11% - 100%
American - Pale 2-Row 102 American Grain base malt 1.8°L
37 57% 5% - 100%
Belgian - Special B 71 Belgian Grain roasted malt 115°L
34 5% 1% - 20%
Flaked Oats 57 Adjunct raw 2.2°L
33 8% 2% - 56%
Cane Sugar 56 Sugar sugar 0°L
46 10% 2% - 53%
Flaked Wheat 51 Adjunct raw 2°L
34 10% 2% - 40%
German - Pilsner 46 German Grain base malt 1.6°L
38 65% 8% - 100%
United Kingdom - Maris Otter Pale 45 United Kingdom Grain base malt 3.75°L
38 51% 4% - 100%
Belgian - Munich 45 Belgian Grain base malt 6°L
38 18% 3% - 83%
Belgian - Aromatic 45 Belgian Grain roasted malt 38°L
33 5% 1% - 19%

Hops Used In Belgian Specialty Ale Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 115 3.5 34% 3% - 100%
Styrian Goldings 75 5.5 34% 3% - 100%
Cascade 73 7 24% 1% - 67%
Magnum 57 15 39% 4% - 100%
Amarillo 52 8.6 24% 1% - 100%
Citra 45 11 19% 1% - 100%
Centennial 41 10 19% 1% - 50%
Hallertau Mittelfruh 37 3.75 38% 11% - 100%
Tettnanger 36 4.5 39% 17% - 100%
East Kent Goldings 35 5 37% 3% - 80%

Steeping Grains Used In Belgian Specialty Ale Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Aromatic 8 Belgian Grain roasted malt 38°L
33 40% 15% - 100%
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 - 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%
American - Caramel / Crystal 40L 4 American Grain crystal malt 40°L
34 68% 22% - 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 39 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Wyeast - Belgian Ardennes 3522 32 Wyeast Ale 0.12 High 74% 65°F 85°F
Fermentis - Safbrew - General/Belgian Yeast S-33 31 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
White Labs - Abbey Ale Yeast WLP530 28 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 21 Wyeast Ale 0.12 Medium 75% 65°F 75°F
White Labs - Trappist Ale Yeast WLP500 21 White Labs Ale High Med-Low 77.5% 65°F 72°F
Fermentis - Safale - American Ale Yeast US-05 21 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 65 Fining Boil 56% 0% - 100%
Whirlfloc 23 Fining Boil 72% 5% - 100%
Gypsum 22 Water Agt Mash 25% 0% - 100%
Calcium Chloride (dihydrate) 9 Water Agt Mash 29% 0% - 100%
Lactic acid 5 Water Agt Sparge 44% 23% - 100%
Epsom Salt 5 Water Agt Mash 24% 0% - 100%
Calcium Chloride (dihydrate) 5 Water Agt Mash 4% 0% - 24%
Table Salt 4 Water Agt Mash 7% 0% - 11%
Wyeast - Beer Nutrient 4 Water Agt Mash 13% 10% - 17%
Baking Soda 3 Water Agt Mash 8% 0% - 23%

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