Recipes: Belgian Pale Ale

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Style Profile based on 859 recipes

OG

1.054

FG

1.012

IBU

26

ABV

5.6%

BU:GU

0.49

Hops

3.5 g/L

Grain Bill Composition

  • 89% Base
  • 13% Toast
  • 8% Crystal
  • 2% Acid
  • 2% Roast

Median % of grist by malt category

Common Hops

  • 21% Samba
  • 12% East Kent Goldings
  • 12% Styrian Golding
  • 11% Saaz (CZ)
  • 10% Magnum (GR)
  • 9% Cascade
  • 6% Hallertau Mittelfrüh
  • 5% Fuggles
  • 5% Tettnanger
  • 5% Southern Brewer

% of Belgian Pale Ale recipes using each hop

Common Fermentables

  • 10% Belgian - Pilsner
  • 8% Belgian - Biscuit
  • 7% Pilsner (2 Row) Bel
  • 6% Belgian - Pale Ale
  • 6% Aromatic Malt
  • 6% German - Pilsner
  • 6% Caramunich Malt
  • 5% American - Pilsner
  • 5% Munich Malt
  • 5% Biscuit Malt

Colour = malt category · bar = % of recipes

Common Yeasts

  • 7% Belgian Ale (M41) Mangrove Jack
  • 6% SafBrew Specialty Ale (T-58) Fermentis
  • 6% Belgian Ardennes (3522) Wyeast Labs
  • 5% Safale American (US-05) Fermentis
  • 4% SafAle English Ale (S-04) Fermentis
  • 3% Belgian Ale Yeast (WLP550) White Labs
  • 3% Safebrew Abbey Ale (BE-256) Fermentis
  • 3% Belgian Ale Yeast (1214) Wyeast Labs
  • 2% Belgian Golden Ale Yeast (WLP570) White Labs
  • 2% Trappist Ale (WLP500) White Labs

% of Belgian Pale Ale recipes using each strain

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