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IPA - Specialty IPA: Belgian IPA


Recognizable as an IPA by balance – a hop-forward, bitter, dryish beer – with something else present to distinguish it from the standard categories. Should have good drinkability, regardless of the form. Excessive harshness and heaviness are typically fau

Flavor Profile: Hop flavor is typically medium-low to high, with qualities dependent on typical varieties used in the specific Specialty IPA. Hop bitterness is typically medium-high to very high, with qualities dependent on typical varieties used in the specific Specialt

BJCP Style Guide

Top 10 Specialty IPA: Belgian IPA Recipes

Title Size ABV IBU OG FG Color Method Views
Beaver Double White IPA
40 L 7.74% 19.11 1.076 1.017
All Grain 5084
J&D's Belgian IPA
10 gal 7.99% 116.87 1.079 1.018
All Grain 4183
Brew-in-law Belgian IPA
5 gal 6.59% 94.37 1.066 1.016
Partial Mash 4008
"SMASH" Hallertau Blanc
5.5 gal 6.07% 55.12 1.059 1.013
All Grain 3682
Belgian IPA 300
300 L 6.93% 42.15 1.063 1.010
All Grain 3676
Wheat IPA
25 L 7.48% 71.13 1.068 1.011
All Grain 2804
Sumpin Different
5.5 gal 7.78% 40.09 1.074 1.015
All Grain 2421
LK IPA
9 L 6.57% 60.47 1.062 1.012
All Grain 2405
[Clone] Flying Dog - Raging Bitch
10 L 8.42% 60.08 1.081 1.017
BIAB 2137
Banana Milkshake
5 gal 6.87% 38.81 1.070 1.018
All Grain 1478

Newest Specialty IPA: Belgian IPA Recipes

Title Size ABV IBU OG FG Color Method Views
The Best Revenge Belgian IPA
10 gal 7.85% 48.32 1.066 1.007
All Grain 10
Cigar and a Waffle
5.5 gal 8.17% 54.89 1.082 1.019
BIAB 31
White IPA Clone
5.5 gal 5.84% 58.94 1.057 1.012
BIAB 19
Belgian IPA
11 gal 7.4% 67.32 1.069 1.012
All Grain 12
Extract Series BIPA Pacifica
3 gal 7.8% 86.18 1.075 1.016
extract 22
citra spring IPA
5.5 gal 6.46% 77.58 1.060 1.010
extract 25
Bard's Belgian IPA
5.5 gal 7.06% 42.55 1.066 1.012
BIAB 24
04/20/23 experimental
5.5 gal 6.3% 93.36 1.064 1.016
BIAB 27
Sour Belgian IPA
5 gal 7.34% 63.19 1.066 1.010
extract 37
Extract Series BiPA
3 gal 8.45% 108.14 1.071 1.007
All Grain 71

Fermentables Used In Specialty IPA: Belgian IPA Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Pilsner 113 Belgian Grain base malt 1.6°L
37 60% 8% - 100%
US - Pale 2-Row 111 US Grain base malt 1.8°L
37 64% 4% - 100%
Flaked Oats 85 Adjunct raw 2.2°L
33 8% 1% - 28%
Cane Sugar 66 Sugar sugar 0°L
46 11% 1% - 45%
United Kingdom - Maris Otter Pale 64 United Kingdom Grain base malt 3.75°L
38 54% 4% - 100%
BE - Pale Ale 58 BE Grain base malt 3.4°L
38 63% 8% - 100%
American - Carapils (Dextrine Malt) 51 American Grain crystal malt 1.8°L
33 5% 1% - 13%
Corn Sugar - Dextrose 51 Sugar sugar 0.5°L
42 8% 1% - 38%
American - Pilsner 49 American Grain base malt 1.8°L
37 59% 8% - 100%
German - Pilsner 49 German Grain base malt 1.6°L
38 58% 6% - 96%

Hops Used In Specialty IPA: Belgian IPA Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Amarillo 166 8.6 18% 2% - 74%
Citra 155 11 18% 2% - 63%
Cascade 148 7 19% 1% - 80%
Centennial 102 10 18% 2% - 100%
Mosaic 100 12.5 17% 2% - 63%
Simcoe 82 12.7 15% 1% - 67%
Columbus 81 15 15% 3% - 53%
Magnum 79 15 19% 1% - 98%
Chinook 68 13 16% 2% - 58%
Saaz 64 3.5 17% 3% - 45%

Steeping Grains Used In Specialty IPA: Belgian IPA Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Caramel / Crystal 20L 5 American Grain crystal malt 20°L
35 62% 29% - 100%
American - Caramel / Crystal 40L 5 American Grain crystal malt 40°L
34 34% 24% - 50%
American - Caramel / Crystal 10L 4 American Grain crystal malt 10°L
35 26% 6% - 50%
Belgian - Biscuit 4 Belgian Grain roasted malt 23°L
35 22% 17% - 25%
Flaked Oats 4 Adjunct raw 2.2°L
33 59% 35% - 100%
American - Carapils (Dextrine Malt) 4 American Grain crystal malt 1.8°L
33 37% 14% - 50%
Munich - Light 10L 3 Grain specialty malt 10°L
33 41% 11% - 63%
Belgian - Special B 3 Belgian Grain roasted malt 115°L
34 28% 25% - 29%
American - Caramel / Crystal 120L 3 American Grain crystal malt 120°L
33 41% 9% - 100%
US - Pale 2-Row 2 US Grain base malt 1.8°L
37 74% 57% - 91%

Yeasts Used In Specialty IPA: Belgian IPA Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis - Safale - American Ale Yeast US-05 72 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Wyeast - Belgian Ardennes 3522 55 Wyeast Ale 0.12 High 74% 65°F 85°F
Fermentis - Safbrew - Abbaye Yeast BE-256 37 Fermentis / Safale Ale .11 High 82% 54°F 77°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 27 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Fermentis - Safale - English Ale Yeast S-04 25 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Wyeast - Trappist High Gravity 3787 20 Wyeast Ale 0.12 Med-High 76% 64°F 78°F
Mangrove Jack - Belgian Ale Yeast M41 17 Mangrove Jack Ale n/a Medium 85% 64°F 82°F
White Labs - Abbey Ale Yeast WLP530 16 White Labs Ale High Med-High 77.5% 66°F 72°F
Fermentis - Safbrew - General/Belgian Yeast S-33 15 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
White Labs - Belgian Golden Ale Yeast WLP570 15 White Labs Ale High Low 75.5% 68°F 75°F

Other Ingredients Used In Specialty IPA: Belgian IPA Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 90 Water Agt Mash 23% 0% - 100%
Irish Moss 49 Fining Boil 70% 0% - 100%
Whirlfloc 44 Water Agt Boil 52% 0% - 100%
Calcium Chloride (dihydrate) 38 Water Agt Mash 13% 0% - 63%
Lactic acid 37 Water Agt Mash 62% 1% - 100%
Epsom Salt 34 Water Agt Mash 5% 0% - 41%
Calcium Chloride (anhydrous) 17 Water Agt Mash 12% 0% - 54%
Calcium Chloride (dihydrate) 16 Water Agt Mash 21% 0% - 93%
Phosphoric acid 15 Water Agt Mash 48% 1% - 100%
Baking Soda 13 Water Agt Mash 3% 0% - 29%

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