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	5888
J&D's Belgian IPA	10 gal	7.99%	116.87	1.079	1.018		All Grain	4963
Brew-in-law Belgian IPA	5 gal	6.59%	94.37	1.066	1.016		Partial Mash	4712
Belgian IPA 300	300 L	6.93%	42.15	1.063	1.010		All Grain	4317
"SMASH" Hallertau Blanc	5.5 gal	6.07%	55.12	1.059	1.013		All Grain	4224
Wheat IPA	25 L	7.48%	71.13	1.068	1.011		All Grain	3560
Sumpin Different	5.5 gal	7.78%	40.09	1.074	1.015		All Grain	2773
[Clone] Flying Dog - Raging Bitch	10 L	8.42%	60.08	1.081	1.017		BIAB	2755
LK IPA	9 L	6.57%	60.47	1.062	1.012		All Grain	2736
Banana Milkshake	5 gal	6.87%	38.81	1.070	1.018		All Grain	2216

Newest Specialty IPA: Belgian IPA Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
troubadour	500 L	8.52%	37.41	1.081	1.016		All Grain	27
LFG - Nugget Lemon (4)	5.5 gal	7.29%	227.37	1.066	1.010		All Grain	32
Rooftop Heist Belgian IPA	5 gal	7.41%	65.65	1.063	1.007		All Grain	77
Belgian ipa	3 gal	6.96%	43.29	1.062	1.009		extract	81
A Smash	5.5 gal	6.75%	56.46	1.063	1.013		BIAB	119
Late hopped ale	5.5 gal	8.56%	64.18	1.074	1.009		All Grain	88
Paladin's glow (pale farmhouse table/session)	32 L	4.35%	18.52	1.042	1.009		All Grain	33
F11	22 L	5.37%	17.54	1.055	1.014		All Grain	90
Belgian IPA	21 L	6.74%	53.35	1.064	1.013		BIAB	125
Bio Boiz beer (BBB)	30 L	7.01%	47.03	1.070	1.017		All Grain	100

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Pilsner	118	Belgian	Grain	base malt	1.6°L	37	61%	8% - 100%
US - Pale 2-Row	116	US	Grain	base malt	1.8°L	37	63%	4% - 100%
Flaked Oats	89		Adjunct	raw	2.2°L	33	8%	1% - 28%
Cane Sugar	73		Sugar	sugar	0°L	46	10%	1% - 45%
United Kingdom - Maris Otter Pale	66	United Kingdom	Grain	base malt	3.75°L	38	55%	4% - 100%
BE - Pale Ale	63	BE	Grain	base malt	3.4°L	38	61%	8% - 100%
Corn Sugar - Dextrose	57		Sugar	sugar	0.5°L	42	8%	1% - 38%
American - Carapils (Dextrine Malt)	56	American	Grain	crystal malt	1.8°L	33	6%	1% - 19%
Belgian - Biscuit	53	Belgian	Grain	roasted malt	23°L	35	6%	1% - 42%
American - Pilsner	52	American	Grain	base malt	1.8°L	37	59%	8% - 100%

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

Name	Recipes	Average AA	Avg. Usage	Usage Range
Amarillo	180	8.6	18%	2% - 100%
Citra	165	11	18%	2% - 63%
Cascade	162	7	20%	1% - 80%
Centennial	109	10	18%	2% - 100%
Mosaic	107	12.5	17%	2% - 63%
Simcoe	95	12.7	15%	1% - 67%
Columbus	88	15	15%	3% - 53%
Magnum	85	15	19%	1% - 100%
Chinook	77	13	16%	2% - 58%
Saaz	72	3.5	18%	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 40L	6	American	Grain	crystal malt	40°L	34	32%	21% - 50%
American - Caramel / Crystal 20L	5	American	Grain	crystal malt	20°L	35	62%	29% - 100%
Flaked Oats	4		Adjunct	raw	2.2°L	33	59%	35% - 100%
American - Caramel / Crystal 10L	4	American	Grain	crystal malt	10°L	35	26%	6% - 50%
American - Carapils (Dextrine Malt)	4	American	Grain	crystal malt	1.8°L	33	37%	14% - 50%
Belgian - Biscuit	4	Belgian	Grain	roasted malt	23°L	35	22%	17% - 25%
American - Caramel / Crystal 120L	3	American	Grain	crystal malt	120°L	33	41%	9% - 100%
Munich - Light 10L	3		Grain	specialty malt	10°L	33	41%	11% - 63%
Special B	3		Grain	crystal malt	115°L	34	28%	25% - 29%
Caramel / Crystal 60L	2		Grain	crystal malt	60°L	34	44%	22% - 67%

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	78	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Wyeast - Belgian Ardennes 3522	59	Wyeast	Ale	0.12	High	74%	65°F	85°F
Fermentis - Safbrew - Abbaye Yeast BE-256	40	Fermentis / Safale	Ale	.11	High	82%	54°F	77°F
Fermentis - Safbrew - Specialty Ale Yeast T-58	28	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Fermentis - Safale - English Ale Yeast S-04	26	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Wyeast - Trappist High Gravity 3787	21	Wyeast	Ale	0.12	Med-High	76%	64°F	78°F
Mangrove Jack - Belgian Ale Yeast M41	19	Mangrove Jack	Ale	n/a	Medium	85%	64°F	82°F
Fermentis - Safbrew - General/Belgian Yeast S-33	18	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
White Labs - Abbey Ale Yeast WLP530	17	White Labs	Ale	High	Med-High	77.5%	66°F	72°F
Fermentis - Safale - Belgian Saison Ale Yeast BE-134	17	Fermentis / Safale	Ale		Low	90%	64°F	82°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	105	Water Agt	Mash	20%	0% - 100%
Irish Moss	53	Fining	Boil	68%	0% - 100%
Whirlfloc	52	Fining	Boil	54%	0% - 100%
Lactic acid	49	Water Agt	Mash	67%	1% - 100%
Epsom Salt	49	Water Agt	Mash	5%	0% - 41%
Calcium Chloride (dihydrate)	48	Water Agt	Mash	14%	0% - 94%
Calcium Chloride (anhydrous)	21	Water Agt	Mash	16%	0% - 100%
Calcium Chloride (dihydrate)	16	Water Agt	Mash	21%	0% - 93%
Yeast Nutrient	15	Other	Boil	27%	0% - 96%
Phosphoric acid	14	Water Agt	Mash	49%	1% - 100%

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