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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