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331 calories 30.7 g 16 oz
Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 7 gallons (fermentor volume)
Pre Boil Size: 10.36 gallons
Post Boil Size: 8.86 gallons
Pre Boil Gravity: 18.6 °P (recipe based estimate)
Post Boil Gravity: 23.7 °P (recipe based estimate)
Efficiency: 59% (brew house)
Source: Brad Ledbetter
Hop Utilization: 98%
Calories: 331 calories (Per 16oz)
Carbs: 30.7 g (Per 16oz)
Created Saturday October 16th 2021
23.7 °P
5.3 °P
Amount Fermentable Cost PPG °L Bill %
28.05 lb Carolina Malt House - Carolina Pilsner28.05 lb Carolina Pilsner 1.39 / lb
37 2.1 88.4%
2.76 lb Candi Syrup - Belgian Candi Syrup - D-1802.76 lb Belgian Candi Syrup - D-180 - (late boil kettle addition) 11.99 / lb
32 180 8.7%
0.93 lb Weyermann - Acidulated0.93 lb Acidulated 2.17 / lb
27 3.4 2.9%
31.74 lbs / 74.21
Amount Variety Cost Type AA Use Time IBU Bill %
43 g Northern Brewer43 g Northern Brewer Hops Pellet 8 Boil 60 min 25.42 23.5%
70 g Yakima Valley Hops - CZ Saaz70 g CZ Saaz Hops Pellet 3.2 Boil 20 min 10.02 38.3%
70 g Styrian Goldings70 g Styrian Goldings Hops Pellet 2.7 Boil 10 min 5.06 38.3%
183 g / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.79 gal Strike 161 °F 150 °F 60 min
Starting Mash Thickness: 1.62 qt/lb
Starting Grain Temp: 60 °F
Other Ingredients
Amount Name Cost Type Use Time
5.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.60 g Epsom Salt Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
Imperial Yeast - B48 Triple Double
7 Each
Attenuation (avg):
Optimum Temp:
65 - 77 °F
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 784 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Method: co2       Amount: 16.47 psi       Temp: 38 °F       CO2 Level: 3 Volumes
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 16 70 70 49
Mash Chemistry and Brewing Water Calculator

Kettle size: 20
Trub: 1.375gal = 5.5qt = 4.5qt kettle loss + 1qt line loss
Boil off rate: 1.0
Grain absorption: 0.07
=> Strike water gal ( gal, qt), f
Note: don't use syrup in grain weight for calculation

Add candi syrup at 10 minutes

Note: Using the Imperial Yeast B48 strain, it would take 7 packs ($170 or so) of month old yeast without a starter. We could get 2 packs and step them up separately to make just about enough. Or make a Dubbel before and use that yeast.

Oxygenate the chilled wort to a level of 14 ppm dissolved oxygen. Given the high starting gravity, a second dose to 14 ppm is recommended approximately 12-18 hours after the yeast has been pitched.

Pitch at 68F, allow to rise 1 degree/day up to 82-84F if it will go that high.

Water treated with brewing salts to our Balanced flavour profile: Ca=50, Mg=10, Na=16, Cl=70, SO4=70 (Hit minimums on Ca and Mg, keep the Cl:SO4 ratio low and equal. Do not favour flavour / maltiness or bitterness / dryness. For balanced beers.). For more information on how to adjust your water, refer to our step by step Water Adjustment guide.

Step mash profile
131F 10min
149F 90min
155F 30min
168F 10min
> This seems overly complicated to me and I expect would be indistinguishable from a single mash for 30-60 minutes at 150-152F

If your system does not allow for step mashes, try a single infusion mash at 150F for 90 mins, followed by a mashout to 168F for 10 mins (if possible).

~90 min fly sparge with ~5.6-5.8 pH water (measured at mash
temperature). Collect 14.9 gallons.

Boil for 90 minutes, adding Whirlfloc, hops, and candi syrup per schedule. Lid on at flameout, start chilling immediately.

Cool the wort quickly to 66F (we use a one-pass convoluted counterflow chiller to quickly lock in hop flavour and aroma) and transfer to fermenter.

Oxygenate the chilled wort to a level of 14 ppm dissolved oxygen. Given the high starting gravity, a second dose to 14 ppm is recommended approximately 12-18 hours after the yeast has been pitched. For more information refer to our Aerating / Oxygenating Wort guide.

Pitch yeast and ferment at 68F (wort temperature), allowing temperature to rise naturally as high as 82-84F but no higher (do not allow to rise more than 1 degree per day). Do not fret if yours doesn't want to go this high. We use modified stainless fermenting buckets in wine fridges.

Allow yeast to continue until finished. Do not allow temperature to drop as it can cause the yeast to stall. Assume fermentation is done if the gravity does not change over 4-6 days.

Rack to a brite tank (we use 5 gallon glass carboys) that has been purged with CO2 to avoid oxygen pickup, add 1 tsp of unflavoured gelatin dissolved in a cup of hot distilled water per 5 gallons of beer, and allow to clear for 2-3 days. Westvleteren does not filter or use clarifiers in their beers so you may wish to skip this step.

Package as you would normally. Though some will argue that a Belgian Dark Strong Ale should only be bottled, if we still had to bottle we wouldn't be brewing beer.

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  • Last Updated: 2022-02-25 19:06 UTC
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