Liege beer guidelines
(D. Walsh, 08 01 2015)
Brewing grains for Liege beer are exclusively spelt, wheat and barley according to the proportions below:
Malted spelt (±3-7 EBC), minimum 55 weight % of the grist.
Unmalted wheat (±2-3 EBC), maximum 25 weight % of the grist.
Pils- or Pale Ale malt (±2-9 EBC), maximum 20 weight % of the grist.
Liege beer should be golden-amber colored (ranging from 15 to 30 EBC). The color  of the malt/grain mixture will before cooking be no more than  11 EBC. Therefore a total 1.5 - 2 hours of cooking (30 - 60 minutes without followed by 60 minutes with hops) is advised to reach ± 20 EBC.
Hops are only the older European/English landraces (aroma varieties):
Hallertau Mittelfrüh, Saaz Saaz, Tettnang Tettnang, Hersbruck-/Hallertau Hersbrucker (Spät), Lubelski Lublin, Elzasser Strisselspalt, Styrian (Savinjski) Goldings, Kent-/Hereford Goldings of Kent-/Hereford Fuggles.
Other additions like herbs, spices, plants, fruits, wood-chips etc. are not allowed.
Hop-bitterness should be around 30 - 60 EBU.
Stamwort of the beer is between 1,060 and 1,075 s.g. / 14,70 – 18,20° Plato (brewhouse efficiency ± 75%).
Liege beer is fermented with a neutral yeast (no Bavarian Wheat beer strain, Saison or wild yeast) with a moderate degree of fermentation of between 70 - 80%.
Alcohol by volume should be between 6 - 8.
The beer may be somewhat hazy.
Should at least contain a lasting layer of foam.