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Belgian Dark Strong Ale

317 calories 32.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.095 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 317 calories (Per 12oz)
Carbs: 32.6 g (Per 12oz)
Created: Sunday August 9th 2026
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Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Montana Craft Malt - Pilsner7 lb Pilsner 37 1.8 38.6%
3 lb Canada Malting - SUPERIOR PALE ALE MALT3 lb SUPERIOR PALE ALE MALT 37 3.1 16.6%
2 lb Briess - Munich Lighthouse2 lb Munich Lighthouse 37 6 11%
2 lb Briess - Dark Munich Malt 30L2 lb Dark Munich Malt 30L 36 30 11%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L - (late mash tun addition) 34 40 5.5%
2 oz American - Chocolate2 oz Chocolate - (late mash tun addition) 29 350 0.7%
1 lb Aromatic Malt1 lb Aromatic Malt 35 20 5.5%
1 lb Belgian Candi Syrup - D-901 lb Belgian Candi Syrup - D-90 - (late boil kettle addition) 32 90 5.5%
1 lb Brown Sugar1 lb Brown Sugar - (late boil kettle addition) 45 15 5.5%
18.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 60 min 12.63 40%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 10 min 7.2 40%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 5 min 1.26 20%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
Fermentis - SafAle BE-256
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64.4 - 77 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 150 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Adjust brewing water to a pH 0f 5.5 using phosphoric acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Strike 155 °F 144 °F 45 min
1.5 gal Infusion 212 °F 158 °F 15 min
3 gal Sparge 178 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.05 24.2  
Mash volume with grains 7.34 29.3  
Grain absorption losses -2.02 -8.1  
Remaining sparge water volume (equipment estimates 3.4 g | 13.6 qt) 2.72 10.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.18 g | 28.7 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.16 0.7  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.77 35.1
Equipment Profile Used: System Default
 
Notes

Mash in the Pilsner, pale ale, Munich, dark Munich, and aromatic malts at 144 °F (62 °C) in 5 gallons of water. Hold for 45 minutes and stir. Raise the temperature to 158 °F (70 °C) by adding 1.5 gallons of boiling water. Stir and hold for 15 minutes. Add crystal and chocolate malt and stir. Raise temperature to 168 °F (76 °C) by adding 178 ⁰F sparge water and for 15 minutes. Sparge slowly and collect 6.5 gallons (24.5 L) of wort.

Boil the wort for 90 minutes, adding hops at the times indicated in the recipe. Add the sugars at the end of the boil and stir to dissolve.

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  • Last Updated: 2026-08-11 20:48 UTC