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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 5300
Tiktai (Belgian Single)
12.5 L 5.43% 28.16 1.052 1.010
All Grain 4548
Belgian Red Ale
3 gal 7.47% 26.62 1.076 1.019
All Grain 4149
Lambic clone
5.25 gal 5.37% 15.39 1.049 1.009
All Grain 3214
patersbier
32.25 gal 5.03% 31.13 1.049 1.010
All Grain 2829
Belgian Grand Cru Two
5.5 gal 5.93% 27.49 1.061 1.016
extract 2729
Belgian Quad with Cherries and Raspberries
6 gal 12.18% 0 1.108 1.015
All Grain 2443
Whiskey Barreled Belgian Dark Strong
4.5 gal 11.14% 12.88 1.101 1.016
BIAB 2233
5G Spiced Belgian Stout, carolina quarterly
5.5 gal 8.58% 97.02 1.080 1.015
extract 2195
Lady Lavender
1 gal 6.24% 0 1.064 1.016
All Grain 2050

Newest Belgian Specialty Ale Recipes

Title Size ABV IBU OG FG Color Method Views
Table Beer
16 gal 3.36% 23.48 1.030 1.005
All Grain 9
Patersbier
5.5 gal 4.36% 41.29 1.044 1.011
All Grain 13
Patricide Patersbier
7.5 gal 3.88% 9.23 1.038 1.009
BIAB 26
STORMCLOUD COLLAB
110 gal 6.7% 63.56 1.073 1.022
All Grain 11
Belgian Brown
5.5 gal 6.16% 26.96 1.064 1.017
extract 25
When we stand together (under the hibiscus tree)
21 L 6.34% 25.04 1.063 1.014
All Grain 27
Awesome Recipe
5.5 gal 5.89% 35.57 1.058 1.013
All Grain 17
White Chocolate
5 gal 5.86% 30.65 1.060 1.016
All Grain 21
Light colored Belgian Ale - Polaris
5 gal 4.91% 22.46 1.049 1.011
extract 20
Doña María
100 L 2.77% 0 1.028 1.007
extract 20

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 95 American Grain base malt 1.8°L
37 55% 5% - 100%
Belgian - Special B 64 Belgian Grain roasted malt 115°L
34 5% 1% - 20%
Flaked Wheat 51 Adjunct raw 2°L
34 10% 2% - 40%
Flaked Oats 45 Adjunct raw 2.2°L
33 8% 2% - 56%
German - Pilsner 45 German Grain base malt 1.6°L
38 66% 8% - 100%
Cane Sugar 44 Sugar sugar 0°L
46 11% 2% - 53%
Belgian - Aromatic 41 Belgian Grain roasted malt 38°L
33 6% 1% - 19%
United Kingdom - Maris Otter Pale 39 United Kingdom Grain base malt 3.75°L
38 47% 4% - 100%
American - White Wheat 39 American Grain base malt 2.8°L
40 25% 2% - 100%

Hops Used In Belgian Specialty Ale Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 108 3.5 34% 3% - 100%
Styrian Goldings 74 5.5 34% 3% - 100%
Cascade 62 7 26% 1% - 67%
Magnum 48 15 43% 8% - 100%
Citra 39 11 19% 3% - 71%
East Kent Goldings 38 5 38% 3% - 100%
Amarillo 38 8.6 27% 4% - 100%
Centennial 35 10 21% 6% - 50%
Tettnanger 34 4.5 39% 17% - 100%
Hallertau Mittelfruh 31 3.75 38% 13% - 100%

Steeping Grains Used In Belgian Specialty Ale 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%
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%
Belgian - CaraVienne 4 Belgian Grain crystal malt 20°L
34 50% 25% - 67%

Yeasts Used In Belgian Specialty Ale Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis / Safale - Safbrew - Specialty Ale Yeast T-58 35 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Wyeast - Belgian Ardennes 3522 29 Wyeast Ale 0.12 High 74% 65°F 85°F
Fermentis / Safale - Safbrew - General/Belgian Yeast S-33 26 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Wyeast - French Saison 3711 25 Wyeast Ale 0.12 Low 80% 65°F 77°F
White Labs - Abbey Ale Yeast WLP530 24 White Labs Ale High Med-High 77.5% 66°F 72°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 - Safale - American Ale Yeast US-05 19 Fermentis / Safale Ale .095 Medium 81% 54°F 77°F
White Labs - Belgian Ale Yeast WLP550 18 White Labs Ale Med-High Medium 81.5% 68°F 78°F
Wyeast - Belgian Ale 1214 17 Wyeast Ale 0.12 Med-Low 75% 68°F 78°F

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

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 67 Other Boil 58% 0% - 100%
Whirlfloc 16 Fining Boil 72% 5% - 100%
Gypsum 13 Water Agt Mash 22% 0% - 53%
Calcium Chloride 9 Water Agt Mash 29% 0% - 100%
Table Salt 4 Water Agt Mash 7% 0% - 11%
Wyeast - Beer Nutrient 2 Water Agt Mash 13% 10% - 17%
Five Star Chemicals - 5.2 pH Stabilizer 1 Water Agt Mash 0% 0% - 0%
Lactic acid 1 Water Agt Mash 50% 50% - 50%
Epsom Salt 1 Water Agt Mash 100% 100% - 100%
Baking Soda 1 Water Agt Mash 0% 0% - 0%

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