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	8942
American Dark Wheat	6.5 gal	4.98%	16.78	1.052	1.015		All Grain	8161
Tiktai (Belgian Single)	25 L	5.36%	29.87	1.051	1.010		All Grain	6225
Jubelale Clone	5 gal	5.96%	107.29	1.062	1.016		All Grain	4832
Belgian Quad with Cherries and Raspberries	6 gal	12.18%	0	1.108	1.015		All Grain	4636
patersbier	32.25 gal	5.03%	31.13	1.049	1.010		All Grain	4621
Lady Lavender	1 gal	6.24%	0	1.064	1.016		All Grain	4264
5G Spiced Belgian Stout, carolina quarterly	5.5 gal	8.58%	97.02	1.080	1.015		extract	3550
Leffe Brune Clone (73)	6.5 gal	6.13%	28.68	1.061	1.014		All Grain	3250
Raison d'Etre	19 L	6.88%	12.97	1.073	1.020		extract	2982

Newest Belgian Specialty Ale (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Belgian Stout	20 L	5.38%	21.84	1.058	1.017		All Grain	56
Barbar Belgian Honey Ale Clone	5.5 gal	7.22%	20.11	1.071	1.016		All Grain	90
Christmas Ale	5.5 gal	7.84%	26.81	1.072	1.012		All Grain	49
Orvalho	22 L	6.24%	29.39	1.059	1.012		All Grain	67
Belgian Pumpkin Ale	100 gal	6.3%	26.96	1.063	1.015		All Grain	62
Dark Ale -Aged Sour	17 gal	7.19%	31.24	1.071	1.016		All Grain	88
Bier de Noel - Markowski	5.5 gal	6.25%	32.49	1.063	1.016		All Grain	61
The Consolidating Belgian	12 gal	10%	12.94	1.084	1.008		All Grain	139
Sour stout	9 gal	7.93%	44.17	1.073	1.013		BIAB	176
Triumph Golden Ale	5.5 gal	7.33%	22.4	1.066	1.010		All Grain	161

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Pilsner	145	Belgian	Grain	base malt	1.6°L	37	65%	11% - 100%
US - Pale 2-Row	109	US	Grain	base malt	1.8°L	37	57%	5% - 100%
Special B	87		Grain	crystal malt	115°L	34	5%	1% - 20%
Flaked Oats	67		Adjunct	raw	2.2°L	33	8%	2% - 56%
Cane Sugar	66		Sugar	sugar	0°L	46	10%	2% - 53%
Flaked Wheat	62		Adjunct	raw	2°L	34	10%	2% - 40%
Munich	59		Grain	specialty malt	6°L	37	18%	3% - 83%
Munich - Light 10L	57		Grain	specialty malt	10°L	33	16%	1% - 80%
German - Pilsner	53	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	65	15	43%	4% - 100%
Amarillo	61	8.6	23%	1% - 100%
Citra	49	11	20%	1% - 100%
Tettnanger	47	4.5	37%	8% - 100%
Centennial	43	10	20%	1% - 67%
Hallertau Mittelfruh	43	3.75	37%	13% - 100%
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	35	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
Fermentis - Safale - American Ale Yeast US-05	24	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safbrew - Abbaye Yeast BE-256	24	Fermentis / Safale	Ale	.11	High	82%	54°F	77°F
Wyeast - French Saison 3711	24	Wyeast	Ale	0.12	Low	80%	65°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	75	Fining	Boil	54%	0% - 100%
Gypsum	40	Water Agt	Mash	24%	0% - 100%
Whirlfloc	36	Water Agt	Boil	70%	5% - 100%
Calcium Chloride (dihydrate)	18	Water Agt	Mash	9%	0% - 50%
Lactic acid	18	Water Agt	Mash	57%	0% - 100%
Yeast Nutrient	9	Other	Mash	32%	0% - 95%
Calcium Chloride (anhydrous)	9	Water Agt	Mash	35%	0% - 67%
Calcium Chloride (dihydrate)	8	Water Agt	Mash	33%	0% - 100%
Epsom Salt	8	Water Agt	Mash	2%	0% - 12%
Wyeast - Beer Nutrient	7	Water Agt	Mash	21%	1% - 100%

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