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 | 8431 | |
American Dark Wheat |
6.5 gal | 4.98% | 16.78 | 1.052 | 1.015 | All Grain | 7909 | |
Tiktai (Belgian Single) |
19 L | 5.23% | 34.79 | 1.050 | 1.010 | All Grain | 6018 | |
Jubelale Clone |
5 gal | 5.96% | 107.29 | 1.062 | 1.016 | All Grain | 4450 | |
patersbier |
32.25 gal | 5.03% | 31.13 | 1.049 | 1.010 | All Grain | 4405 | |
Belgian Quad with Cherries and Raspberries |
6 gal | 12.18% | 0 | 1.108 | 1.015 | All Grain | 4297 | |
Lady Lavender |
1 gal | 6.24% | 0 | 1.064 | 1.016 | All Grain | 3997 | |
5G Spiced Belgian Stout, carolina quarterly |
5.5 gal | 8.58% | 97.02 | 1.080 | 1.015 | extract | 3377 | |
Cherry Belgian Ale |
20 L | 6.12% | 22.93 | 1.066 | 1.019 | All Grain | 3275 | |
Leffe Brune Clone (73) |
6.5 gal | 6.13% | 28.68 | 1.061 | 1.014 | All Grain | 2850 |
Newest Belgian Specialty Ale (BJCP 2008) Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
Northern Brewer Nightfall Black Saison |
5.5 gal | 7.48% | 32.37 | 1.062 | 1.005 | BIAB | 4 | |
Belgian Half Pass |
10 L | 5.69% | 14.04 | 1.049 | 1.006 | All Grain | 18 | |
Free Something |
5.5 gal | 4.35% | 47.85 | 1.042 | 1.009 | All Grain | 45 | |
2bbl coffee saison |
77 gal | 7.1% | 24.04 | 1.060 | 1.006 | All Grain | 52 | |
Belgian Specialty Ale Christmas - 2023 |
100 L | 7.15% | 25.58 | 1.071 | 1.017 | All Grain | 83 | |
Castle Malting Belgian Brown Beer |
7.4 gal | 6.5% | 31.38 | 1.070 | 1.020 | All Grain | 79 | |
Summer Christmas Beer |
16.5 L | 5.54% | 47.83 | 1.051 | 1.009 | All Grain | 86 | |
Old Brune Boots |
5.5 gal | 8.24% | 25.1 | 1.076 | 1.014 | BIAB | 112 | |
Belgian Dubbel |
5 gal | 6.69% | 26.85 | 1.064 | 1.013 | BIAB | 115 | |
Dark Saison |
3 gal | 8.41% | 21.85 | 1.079 | 1.015 | BIAB | 202 |
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 | 145 | 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 | 60 | 8.6 | 24% | 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 |
Wyeast - French Saison 3711 | 24 | Wyeast | Ale | 0.12 | Low | 80% | 65°F | 77°F |
Fermentis - Safbrew - Abbaye Yeast BE-256 | 23 | Fermentis / Safale | Ale | .11 | High | 82% | 54°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 | 36 | Water Agt | Boil | 70% | 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 | Boil | 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% |