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Belgian Strong Dark Ale II

Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.074 (recipe based estimate)
Post Boil Gravity: 1.088 (recipe based estimate)
Efficiency: 70% (brew house)
Source: EHines
Calories: 290 calories (Per 12oz)
Carbs: 24.7 g (Per 12oz)

Created: Friday January 2nd 2026

Tripple Seck

by mhv2themax

OG: 1.097 FG: 1.027 ABV: 9.2% IBU: 23

Belgian-Style Dark Strong

by Nosybear

OG: 1.090 FG: 1.017 ABV: 10.4% IBU: 26

Original Gravity:

1.088

Final Gravity:

1.015

ABV (standard):

9.6%

IBU (tinseth):

27.5

SRM (morey):

29.1

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
13 lb	German - Pilsner13 lb Pilsner	38	1.6	72.5%
1 lb	Special B1 lb Special B	34	115	5.6%
0.50 lb	Aromatic0.5 lb Aromatic	33	38	2.8%
0.50 lb	German - Melanoidin0.5 lb Melanoidin	37	25	2.8%
0.50 lb	German - Vienna0.5 lb Vienna	37	4	2.8%
2 lb	Belgian Candi Syrup - D-902 lb Belgian Candi Syrup - D-90	32	90	11.1%
0.25 lb	Belgian Candi Sugar - Dark (275L)	38	275	1.4%
3 oz	German - Acidulated Malt3 oz Acidulated Malt	27	3.4	1%
17.94 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.90 oz	Yakima Chief Hops - Hallertauer Magnum0.9 oz Hallertauer Magnum Hops		Pellet	11	Boil	60 min	27.45	100%
0.90 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.90 oz	Yakima Chief Hops - Hallertauer Magnum (Pellet)		27.45	100%
0.90 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
5.5 gal	Strike	--	148 °F	90 min
6.5 gal	Fly Sparge	--	160 °F	--
Starting Mash Thickness: 1.75 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
4 g	Yeast Nutrient	Other	Boil	15 min.
1 each	Whirlfloc	Water Agt	Boil	15 min.
6 g	Chalk	Water Agt	Mash	1 hr.
4 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
2 g	Epsom Salt	Water Agt	Mash	1 hr.
3 g	Gypsum	Water Agt	Mash	1 hr.
0.75 g	Salt	Water Agt	Mash	1 hr.

Yeast

White Labs - Monastary Ale Yeast WLP500

Amount:	1 Each	Cost:
Attenuation (avg):	77.5%	Flocculation:	Medium
Optimum Temp:	65 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	1.0 (M cells / ml / ° P) 440 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 3.5 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
70	10	15	80	50	80
Add minerals to all waters (RO mash and sparge = 12 gallons).
Mash Chemistry and Brewing Water Calculator

Notes

Pitch at 62F to 64F. Ramp 1F/day to 74 to 76F max.
Oxygenate on pitch for 2 minutes pure O2.
Oxygenate again in fermenter at 12 to 16 hours for 45 seconds.
Add 1gm yeast nutrient at 24 hrs.
Add Belgian Candi sugar into fermenter day 2 before high krausen. Yeast WLP 500 + 2L starter = 400 to 450 billion cells.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2026-01-03 16:58 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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