Belgian and French Ale - Belgian Pale Ale (BJCP 2008)

Top 10 Belgian Pale Ale (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
De Ranke XX Bitter Clone	9.5 L	5.88%	80.54	1.057	1.012		BIAB	6617
Patersbier	5.25003 gal	4.76%	0	1.047	1.010		All Grain	4133
Belgian Pale Ale with Munich	5 gal	5.24%	14.99	1.049	1.009		All Grain	4105
Honey Smoked Abbey Ale	5.5 gal	5.39%	25	1.052	1.011		All Grain	3701
Belgian Pale Ale	5.25 gal	5.81%	30.09	1.058	1.014		Partial Mash	3371
Beet Saison	15.5 gal	5.08%	14.03	1.052	1.013		All Grain	3150
Belgian Blonde	22 L	6.38%	22.85	1.066	1.017		All Grain	3038
Belgian Pale	5.5 gal	6.11%	23.37	1.061	1.014		All Grain	2925
NHC Belgian Pale Ale	5.5 gal	5.46%	28.72	1.054	1.012		All Grain	2686
Antwerp is where?	5.5 gal	5.37%	39.95	1.055	1.014		All Grain	2410

Newest Belgian Pale Ale (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Flanders Session Pale	290 L	5.01%	26.69	1.049	1.011		All Grain	79
Tripel Karmeliet clone	20 L	9.05%	22.13	1.081	1.012		Partial Mash	85
IPA, Belgian Style	5.2 gal	5.5%	47.09	1.059	1.017		All Grain	159
3BBL Belgian Pale Ale	90 gal	5.75%	21.58	1.055	1.011		All Grain	159
Hoppy Belgian Table Beer 5/10	4 gal	4.97%	47.5	1.048	1.010		All Grain	218
富士アンドサン　ウィーン　ベルジャンIPA	410 L	6.19%	0	1.063	1.016		All Grain	168
Golden Ale	28 L	4.38%	26.08	1.042	1.008		All Grain	208
Belgian Mexican Pale Ale Sierra Picachos	19 L	4.87%	26.99	1.049	1.012		All Grain	349
High Five Belgian Pale Ale	3 gal	5.44%	26.81	1.051	1.010		BIAB	230
Bilbo's Eleventy-First Ale	6.6 gal	5.09737%	0	1.050	1.011		All Grain	244

Fermentables Used In Belgian Pale Ale (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Pilsner	80	Belgian	Grain	base malt	1.6°L	37	69%	12% - 100%
Belgian - Biscuit	57	Belgian	Grain	roasted malt	23°L	35	6%	2% - 29%
German - Pilsner	51	German	Grain	base malt	1.6°L	38	65%	9% - 100%
BE - Pale Ale	46	BE	Grain	base malt	3.4°L	38	59%	9% - 100%
Munich - Light 10L	38		Grain	specialty malt	10°L	33	17%	1% - 94%
US - Pale 2-Row	38	US	Grain	base malt	1.8°L	37	61%	16% - 92%
German - Vienna	33	German	Grain	base malt	4°L	37	26%	5% - 100%
Aromatic	31		Grain	base malt	38°L	33	8%	2% - 100%
American - Pilsner	29	American	Grain	base malt	1.8°L	37	70%	32% - 95%
Belgian - CaraMunich	29	Belgian	Grain	crystal malt	50°L	33	7%	1% - 17%

Hops Used In Belgian Pale Ale (BJCP 2008) Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Saaz	95	3.5	35%	10% - 100%
Styrian Goldings	48	5.5	37%	10% - 100%
East Kent Goldings	42	5	39%	13% - 100%
Cascade	29	7	33%	5% - 100%
Magnum	26	15	39%	3% - 100%
Hallertau Mittelfruh	25	3.75	48%	12% - 100%
Amarillo	22	8.6	21%	5% - 50%
Hallertau Hersbrucker	22	4	47%	9% - 100%
Tettnanger	19	4.5	44%	16% - 100%
Northern Brewer	18	7.8	31%	9% - 80%

Steeping Grains Used In Belgian Pale Ale (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Aromatic	7		Grain	base malt	38°L	33	34%	17% - 50%
Belgian - Biscuit	7	Belgian	Grain	roasted malt	23°L	35	30%	17% - 67%
Flaked Oats	6		Adjunct	raw	2.2°L	33	50%	13% - 100%
Munich - Light 10L	6		Grain	specialty malt	10°L	33	49%	27% - 100%
American - Caramel / Crystal 120L	3	American	Grain	crystal malt	120°L	33	17%	11% - 27%
US - Pale 2-Row	3	US	Grain	base malt	1.8°L	37	51%	36% - 73%
American - Victory	3	American	Grain	roasted malt	28°L	34	15%	6% - 27%
Special B	3		Grain	crystal malt	115°L	34	23%	20% - 25%
German - CaraRed	3	German	Grain	crystal malt	20°L	34	20%	13% - 28%
Flaked Wheat	2		Adjunct	raw	2°L	34	50%	50% - 50%

Yeasts Used In Belgian Pale Ale (BJCP 2008) Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Wyeast - Belgian Ardennes 3522	34	Wyeast	Ale	0.12	High	74%	65°F	85°F
Fermentis - Safbrew - Specialty Ale Yeast T-58	23	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Fermentis - Safbrew - General/Belgian Yeast S-33	23	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
White Labs - Belgian Ale Yeast WLP550	21	White Labs	Ale	Med-High	Medium	81.5%	68°F	78°F
Fermentis - Safale - American Ale Yeast US-05	15	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Wyeast - Belgian Ale 1214	14	Wyeast	Ale	0.12	Med-Low	75%	68°F	78°F
White Labs - Abbey Ale Yeast WLP530	13	White Labs	Ale	High	Med-High	77.5%	66°F	72°F
Wyeast - Trappist High Gravity 3787	12	Wyeast	Ale	0.12	Med-High	76%	64°F	78°F
Fermentis - Safbrew - Abbaye Yeast BE-256	10	Fermentis / Safale	Ale	.11	High	82%	54°F	77°F
White Labs - Belgian Golden Ale Yeast WLP570	9	White Labs	Ale	High	Low	75.5%	68°F	75°F

Other Ingredients Used In Belgian Pale Ale (BJCP 2008) Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Irish Moss	29	Fining	Mash	81%	0% - 100%
Gypsum	20	Water Agt	Mash	12%	0% - 50%
Whirlfloc	17	Water Agt	Boil	45%	6% - 100%
Lactic acid	13	Water Agt	Mash	71%	0% - 100%
Calcium Chloride (anhydrous)	8	Water Agt	Mash	11%	0% - 40%
Calcium Chloride (dihydrate)	8	Water Agt	Mash	20%	0% - 57%
Epsom Salt	6	Water Agt	Mash	7%	0% - 25%
Calcium Chloride (dihydrate)	4	Water Agt	Mash	13%	0% - 50%
Coriander Seed	4	Spice	Boil	24%	2% - 48%
Table Salt	4	Water Agt	Mash	16%	0% - 50%

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