Belgian Strong Ale - Belgian Dark Strong Ale (BJCP 2008)
Top 10 Belgian Dark Strong Ale (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Ommegang Three Philosophers Ale |
5.5 gal | 8.72% | 31.49 | 1.087 | 1.021 | All Grain | 7776 | |
| Chouffe n'ice |
15 L | 9.89% | 18.1 | 1.090 | 1.014 | BIAB | 6518 | |
| Belgian Quad |
5.5 gal | 11.22% | 41.63 | 1.105 | 1.019 | All Grain | 4958 | |
| ASSteel in Fucking Bruges |
10 gal | 10.32% | 23.08 | 1.097 | 1.019 | All Grain | 4481 | |
| Westvleteren 12 Clone |
25 L | 10.17% | 37.47 | 1.090 | 1.012 | All Grain | 4125 | |
| Ambrosian Winter Wheat |
5.5 gal | 8.75% | 25.6 | 1.091 | 1.024 | Partial Mash | 3339 | |
| Dubbel #1 |
21 L | 8.58% | 21.07 | 1.073 | 1.011 | All Grain | 3144 | |
| Kasteel Rouge Clone |
6.5 gal | 6.94% | 13.28 | 1.062 | 1.009 | All Grain | 3041 | |
| gulden draak clone |
5.5 gal | 7.22% | 0 | 1.073 | 1.018 | Partial Mash | 2966 | |
| #46 Quadrupel - Belgian Dark Strong Ale Oak Aged |
27 L | 10.34% | 34.16 | 1.096 | 1.017 | All Grain | 2885 |
Newest Belgian Dark Strong Ale (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Winter Dinner at the Abbey |
5 gal | 9.81% | 38.57 | 1.095 | 1.021 | BIAB | 22 | |
| Awesome Recipe |
5.5 gal | 8.95% | 19.73 | 1.081 | 1.013 | All Grain | 15 | |
| Belgian banana bonanza |
14 L | 8.32% | 0 | 1.082 | 1.019 | All Grain | 56 | |
| example02 |
10 L | 8.46% | 19.33 | 1.076 | 1.012 | All Grain | 88 | |
| Gustavo-Belgian Strong Darker |
3 gal | 9.39% | 28.63 | 1.090 | 1.019 | All Grain | 67 | |
| Belgian Dark Strong Ale 2 |
10 L | 8.6% | 18.13 | 1.089 | 1.024 | All Grain | 66 | |
| Rochefort 10 Clone |
6 gal | 11.38% | 42.87 | 1.109 | 1.022 | All Grain | 116 | |
| Quad |
2 gal | 10.24% | 25.59 | 1.095 | 1.017 | All Grain | 100 | |
| Belgian Winter Ale |
200 gal | 8.97% | 23.76 | 1.087 | 1.019 | All Grain | 80 | |
| Katskhi Pillar - Belgian Strong Ale - Dai Kide |
12 L | 11.43% | 27.75 | 1.107 | 1.020 | BIAB | 115 |
Fermentables Used In Belgian Dark Strong Ale (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Special B | 279 | Grain | crystal malt |
115°L
|
34 | 4% | 0% - 40% | |
| Belgian - Pilsner | 179 | Belgian | Grain | base malt |
1.6°L
|
37 | 60% | 3% - 100% |
| Aromatic | 94 | Grain | base malt |
38°L
|
33 | 5% | 0% - 40% | |
| BE - Pale Ale | 93 | BE | Grain | base malt |
3.4°L
|
38 | 50% | 6% - 89% |
| Belgian Candi Sugar - Amber/Brown (60L) | 91 | Sugar | sugar |
60°L
|
38 | 9% | 2% - 40% | |
| Cane Sugar | 90 | Sugar | sugar |
0°L
|
46 | 9% | 2% - 50% | |
| Belgian - CaraMunich | 86 | Belgian | Grain | crystal malt |
50°L
|
33 | 5% | 1% - 23% |
| Belgian Candi Sugar - Dark (275L) | 83 | Sugar | sugar |
275°L
|
38 | 8% | 0% - 35% | |
| Candi Syrup - Belgian Candi Syrup - D-180 | 70 | Sugar | sugar |
180°L
|
32 | 9% | 2% - 20% | |
| US - Pale 2-Row | 69 | US | Grain | base malt |
1.8°L
|
37 | 61% | 3% - 94% |
Hops Used In Belgian Dark Strong Ale (BJCP 2008) Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Styrian Goldings | 163 | 5.5 | 37% | 7% - 100% |
| Saaz | 120 | 3.5 | 35% | 6% - 100% |
| Hallertau Hersbrucker | 73 | 4 | 38% | 4% - 100% |
| Magnum | 72 | 15 | 51% | 9% - 100% |
| Hallertau Mittelfruh | 69 | 3.75 | 43% | 11% - 100% |
| Northern Brewer | 60 | 7.8 | 43% | 9% - 100% |
| Fuggles | 43 | 4.5 | 42% | 8% - 100% |
| Domestic Hallertau | 38 | 3.9 | 50% | 17% - 100% |
| Tettnanger | 37 | 4.5 | 41% | 13% - 100% |
| East Kent Goldings | 36 | 5 | 37% | 5% - 80% |
Steeping Grains Used In Belgian Dark Strong Ale (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Special B | 23 | Grain | crystal malt |
115°L
|
34 | 33% | 8% - 100% | |
| Aromatic | 14 | Grain | base malt |
38°L
|
33 | 26% | 4% - 100% | |
| Belgian - Biscuit | 14 | Belgian | Grain | roasted malt |
23°L
|
35 | 30% | 3% - 53% |
| Belgian - CaraMunich | 12 | Belgian | Grain | crystal malt |
50°L
|
33 | 32% | 6% - 75% |
| American - Chocolate | 8 | American | Grain | roasted malt |
350°L
|
29 | 46% | 1% - 100% |
| Munich | 5 | Grain | specialty malt |
6°L
|
37 | 34% | 13% - 54% | |
| German - Melanoidin | 4 | German | Grain | roasted malt |
25°L
|
37 | 14% | 4% - 25% |
| Aromatic Malt | 3 | Grain | specialty malt |
20°L
|
35 | 37% | 25% - 62% | |
| United Kingdom - Chocolate | 3 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 15% | 5% - 21% |
| United Kingdom - Amber | 3 | United Kingdom | Grain | base malt |
27°L
|
32 | 35% | 14% - 75% |
Yeasts Used In Belgian Dark Strong Ale (BJCP 2008) Recipes (View More)
| Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
|---|---|---|---|---|---|---|---|---|
| Wyeast - Trappist High Gravity 3787 | 67 | Wyeast | Ale | 0.12 | Med-High | 76% | 64°F | 78°F |
| White Labs - Abbey Ale Yeast WLP530 | 65 | White Labs | Ale | High | Med-High | 77.5% | 66°F | 72°F |
| Wyeast - Belgian Abby Ale II 1762 | 47 | Wyeast | Ale | 0.12 | Medium | 75% | 65°F | 75°F |
| Fermentis - Safbrew - Abbaye Yeast BE-256 | 43 | Fermentis / Safale | Ale | .11 | High | 82% | 54°F | 77°F |
| Fermentis - Safbrew - Specialty Ale Yeast T-58 | 40 | Fermentis / Safale | Ale | 0.115 | High | 70% | 54°F | 77°F |
| White Labs - Belgian Strong Ale Yeast WLP545 | 39 | White Labs | Ale | High | Medium | 81.5% | 66°F | 72°F |
| White Labs - Monastary Ale Yeast WLP500 | 37 | White Labs | Ales | High | Medium | 77.5% | 65°F | 72°F |
| Wyeast - Belgian Ale 1214 | 28 | Wyeast | Ale | 0.12 | Med-Low | 75% | 68°F | 78°F |
| Wyeast - Belgian Strong Ale 1388 | 18 | Wyeast | Ale | 0.12 | Low | 76% | 64°F | 80°F |
| White Labs - Belgian Ale Yeast WLP550 | 17 | White Labs | Ale | Med-High | Medium | 81.5% | 68°F | 78°F |
Other Ingredients Used In Belgian Dark Strong Ale (BJCP 2008) Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Irish Moss | 52 | Water Agt | Boil | 56% | 0% - 100% |
| Gypsum | 50 | Water Agt | Mash | 17% | 0% - 100% |
| Whirlfloc | 39 | Water Agt | Boil | 59% | 0% - 100% |
| Lactic acid | 24 | Water Agt | Mash | 54% | 0% - 100% |
| Epsom Salt | 22 | Water Agt | Mash | 12% | 0% - 100% |
| Calcium Chloride (dihydrate) | 20 | Water Agt | Mash | 22% | 0% - 100% |
| Baking Soda | 18 | Water Agt | Mash | 15% | 0% - 100% |
| Calcium Chloride (anhydrous) | 12 | Water Agt | Mash | 22% | 1% - 100% |
| Coriander Seed | 12 | Spice | Boil | 51% | 0% - 100% |
| Yeast Nutrient | 9 | Other | Boil | 37% | 0% - 100% |
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