Recipes: Belgian Specialty Ale

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Style Profile based on 325 recipes

OG

1.063

FG

1.012

IBU

32

ABV

6.7%

BU:GU

0.52

Hops

4.2 g/L

Grain Bill Composition

  • 89% Base
  • 11% Toast
  • 8% Crystal
  • 4% Roast
  • 2% Acid

Median % of grist by malt category

Common Hops

  • 22% Samba
  • 12% Styrian Golding
  • 10% Cascade
  • 9% Hallertauer Hersbrucker
  • 9% East Kent Goldings
  • 7% Centennial
  • 7% Hallertau Taurus
  • 7% Citra
  • 6% Southern Brewer
  • 6% Magnum (GR)

% of Belgian Specialty Ale recipes using each hop

Common Fermentables

  • 21% Pilsner (2 Row) Bel
  • 11% Special B Malt
  • 11% Pale Malt (2 Row) US
  • 10% Wheat, Flaked
  • 10% Cara-Pils/Dextrine
  • 9% Aromatic Malt
  • 9% White Wheat Malt
  • 7% Vienna Malt
  • 7% Pale Malt (2 Row) Bel
  • 7% Biscuit Malt

Colour = malt category ยท bar = % of recipes

Common Yeasts

  • 7% Abbey Ale Yeast (WLP530) White Labs
  • 7% Trappist High Gravity (3787) Wyeast Labs
  • 6% Belgian Ardennes (3522) Wyeast Labs
  • 5% French Saison (3711) Wyeast Labs
  • 5% SafBrew Specialty Ale (T-58) Fermentis
  • 4% Belgian Ale Yeast (1214) Wyeast Labs
  • 4% Belgian Abbey II (1762) Wyeast Labs
  • 4% SafBrew Ale (S-33) Fermentis
  • 4% Belgian Ale Yeast (WLP550) White Labs
  • 3% Belgian Saison I Ale Yeast (WLP565) White Labs

% of Belgian Specialty Ale recipes using each strain

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