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 | 6893 | |
| Belgian Pale Ale with Munich |
5 gal | 5.24% | 14.99 | 1.049 | 1.009 | All Grain | 4358 | |
| Patersbier |
5.25003 gal | 4.76% | 0 | 1.047 | 1.010 | All Grain | 4339 | |
| Honey Smoked Abbey Ale |
5.5 gal | 5.39% | 25 | 1.052 | 1.011 | All Grain | 4136 | |
| Belgian Pale Ale |
5.25 gal | 5.81% | 30.09 | 1.058 | 1.014 | Partial Mash | 3743 | |
| Belgian Blonde |
22 L | 6.38% | 22.85 | 1.066 | 1.017 | All Grain | 3512 | |
| Beet Saison |
15.5 gal | 5.08% | 14.03 | 1.052 | 1.013 | All Grain | 3477 | |
| Belgian Pale |
5.5 gal | 6.11% | 23.37 | 1.061 | 1.014 | All Grain | 3180 | |
| NHC Belgian Pale Ale |
5.5 gal | 5.46% | 28.72 | 1.054 | 1.012 | All Grain | 2881 | |
| Antwerp is where? |
5.5 gal | 5.37% | 39.95 | 1.055 | 1.014 | All Grain | 2545 |
Newest Belgian Pale Ale (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Belgian Rye Pale Ale |
5.5 gal | 5.99% | 31.98 | 1.055 | 1.009 | All Grain | 23 | |
| Sanguine |
54 L | 4.51% | 45.18 | 1.045 | 1.011 | All Grain | 65 | |
| Ipotetica belgian ale |
10 L | 5.18% | 37.16 | 1.053 | 1.013 | extract | 65 | |
| čišćenje frižidera 2025 |
115 L | 4.65% | 27.57 | 1.054 | 1.018 | All Grain | 216 | |
| 愛知ユニオン(仮) |
300 L | 5.85% | 19.57 | 1.059 | 1.014 | All Grain | 137 | |
| Student Union Belgium |
28 L | 4.9% | 31.42 | 1.048 | 1.011 | All Grain | 193 | |
| Flanders Session Pale |
290 L | 5.01% | 26.69 | 1.049 | 1.011 | All Grain | 241 | |
| Tripel Karmeliet clone |
20 L | 9.05% | 22.13 | 1.081 | 1.012 | Partial Mash | 265 | |
| IPA, Belgian Style |
5.2 gal | 5.5% | 47.09 | 1.059 | 1.017 | All Grain | 297 | |
| 3BBL Belgian Pale Ale |
90 gal | 5.75% | 21.58 | 1.055 | 1.011 | All Grain | 423 |
Fermentables Used In Belgian Pale Ale (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Belgian - Pilsner | 83 | Belgian | Grain | base malt |
1.6°L
|
37 | 69% | 12% - 100% |
| Belgian - Biscuit | 59 | Belgian | Grain | roasted malt |
23°L
|
35 | 6% | 1% - 29% |
| German - Pilsner | 51 | German | Grain | base malt |
1.6°L
|
38 | 65% | 9% - 100% |
| BE - Pale Ale | 47 | 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% | |
| Belgian - CaraMunich | 30 | Belgian | Grain | crystal malt |
50°L
|
33 | 7% | 1% - 17% |
| Munich | 30 | Grain | specialty malt |
6°L
|
37 | 15% | 3% - 42% |
Hops Used In Belgian Pale Ale (BJCP 2008) Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Saaz | 96 | 3.5 | 35% | 10% - 100% |
| Styrian Goldings | 48 | 5.5 | 37% | 10% - 100% |
| East Kent Goldings | 42 | 5 | 39% | 13% - 100% |
| Cascade | 31 | 7 | 32% | 5% - 100% |
| Magnum | 26 | 15 | 39% | 3% - 100% |
| Hallertau Mittelfruh | 26 | 3.75 | 49% | 12% - 100% |
| Amarillo | 22 | 8.6 | 21% | 5% - 50% |
| Hallertau Hersbrucker | 22 | 4 | 47% | 9% - 100% |
| Tettnanger | 18 | 4.5 | 43% | 16% - 100% |
| Northern Brewer | 17 | 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 | 20 | White Labs | Ale | Med-High | Medium | 81.5% | 68°F | 78°F |
| Fermentis - Safale - American Ale Yeast US-05 | 17 | 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 | 11 | 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 | Other | Boil | 81% | 0% - 100% |
| Gypsum | 20 | Water Agt | Mash | 15% | 0% - 58% |
| Whirlfloc | 17 | Water Agt | Boil | 45% | 6% - 100% |
| Lactic acid | 13 | Water Agt | Mash | 71% | 0% - 100% |
| Calcium Chloride (anhydrous) | 8 | Water Agt | Mash | 13% | 0% - 40% |
| Calcium Chloride (dihydrate) | 8 | Water Agt | Mash | 20% | 0% - 56% |
| Epsom Salt | 6 | Water Agt | Mash | 11% | 0% - 25% |
| Calcium Chloride (dihydrate) | 4 | Water Agt | Mash | 13% | 0% - 50% |
| Coriander Seed | 4 | Spice | Mash | 24% | 1% - 48% |
| Table Salt | 4 | Water Agt | Mash | 16% | 0% - 50% |
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