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26D1. Belgian Dark Strong Ale

339 calories 31.3 g 12 oz
Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.1 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.086 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 339 calories (Per 12oz)
Carbs: 31.3 g (Per 12oz)
Created Thursday September 7th 2017
Amount Fermentable Cost PPG °L Bill %
8 lb Belgian - Pilsner8 lb Pilsner 37 1.6 43%
6 lb Belgian - Munich6 lb Munich 38 6 32.2%
0.50 lb Belgian - Wheat0.5 lb Wheat 38 1.8 2.7%
2 lb Cane Sugar2 lb Cane Sugar 46 0 10.7%
4 oz Belgian - Aromatic4 oz Aromatic 33 38 1.3%
12 oz Belgian - CaraMunich12 oz CaraMunich - (late boil kettle addition) 33 50 4%
10 oz Belgian - Special B10 oz Special B - (late boil kettle addition) 34 115 3.4%
8 oz Maltodextrin8 oz Maltodextrin 39 0 2.7%
18.62 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Perle1.25 oz Perle Hops Pellet 8.2 Boil 60 min 30.78 100%
1.25 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.05 gal Single Infusion Infusion -- 152 °F 90 min
3.89 gal Batch Sparge Sparge -- 170 °F 5 min
Starting Mash Thickness: 1.5 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
9.48 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
10.25 g Gypsum Water Agt Mash 1 hr.
0.92 g Chalk Water Agt Mash 1 hr.
2.21 g Magnesium Chloride Water Agt Mash 1 hr.
5.85 ml Phosphoric acid Water Agt Sparge 1 hr.
White Labs - Abbey Ale Yeast WLP530
1 Each
Attenuation (avg):
Optimum Temp:
66 - 72 °F
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 630 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 3.0 Volumes
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Rice Hulls:
Add 1lb for every 5 lbs of malt to help with heat distribution.

Pilsner Malt:
Protein rest (122-131F 15 min)

Belgian Wheat:
Beta-glucanase rest @ 97-113 F (20 min)
Followed by Protein Rest @ 122F (10 min)
Bring up to 152F and add to mash.

CaraMunich and Special B Malt:
Add after mash-out, during vorlauf.

Cane Sugar:
Add to boil kettle.

Add the crystal malt and Special B after mash-out, during vorlauf.
Aromatic malt is used to enhance the malt flavor.
Maltodextrin to add body.

Step mash:
122-131 10-20 min

Slowly raise temperature to 72◦F by the last 1/3 of fermentation.

Condition at least 4 weeks.
Mash Chemistry and Brewing Water Calculator

Overall Impression:
A dark, complex, very strong Belgian ale with a delicious blend of malt richness, dark fruit flavors, and spicy elements. Complex, rich, smooth and dangerous.

Complex, with a rich-sweet malty presence, significant esters and alcohol, and an optional light to moderate spiciness. The malt is rich and strong, and can have a deep bready-toasty quality often with a deep caramel complexity. The fruity esters are strong to moderately low, and can contain raisin, plum, dried cherry, fig or prune notes. Spicy phenols may be present, but usually have a peppery quality not clove-like; light vanilla is possible. Alcohols are soft, spicy, perfumy and/or rose-like, and are low to moderate in intensity. Hops are not usually present (but a very low spicy, floral, or herbal hop aroma is acceptable). No dark/roast malt aroma. No hot alcohols or solventy aromas.

Deep amber to deep coppery-brown in color (dark in this context implies more deeply colored than golden). Huge, dense, moussy, persistent cream- to light tan-colored head. Can be clear to somewhat hazy.

Similar to aroma (same malt, ester, phenol, alcohol, and hop comments apply to flavor as well). Moderately malty-rich on the palate, which can have a sweet impression if bitterness is low. Usually moderately dry to dry finish, although may be up to moderately sweet. Medium-low to moderate bitterness; alcohol provides some of the balance to the malt. Generally malty-rich balance, but can be even with bitterness. The complex and varied flavors should blend smoothly and harmoniously. The finish should not be heavy or syrupy.

High carbonation but not sharp. Smooth but noticeable alcohol warmth. Body can range from medium-light to medium-full and creamy. Most are medium-bodied.

Authentic Trappist versions tend to be drier (Belgians would say more digestible) than Abbey versions, which can be rather sweet and full-bodied. Traditionally bottle-conditioned (or refermented in the bottle). Sometimes known as a Trappist Quadruple, most are simply known by their strength or color designation.

Most versions are unique in character reflecting characteristics of individual breweries, produced in limited quantities and often highly sought-after.

Characteristic Ingredients:
Belgian yeast strains prone to production of higher alcohols, esters, and sometimes phenolics are commonly used. Impression of a complex grain bill, although many traditional versions are quite simple, with caramelized sugar syrup or unrefined sugars and yeast providing much of the complexity. Saazer-type, English-type or Styrian Goldings hops commonly used. Spices generally not used; if used, keep subtle and in the background.

Style Comparison:
Like a larger dubbel, with a fuller body and increased malt richness. Not as bitter or hoppy as a tripel, but of similar strength.

Vital Statistics:
OG: 1.075 – 1.110
FG: 1.010 – 1.024
IBUs: 20 – 35
SRM: 12 – 22
ABV: 8.0 – 12.0%

Commercial Examples:
Achel Extra Brune, Boulevard the Sixth Glass, Chimay Grande Réserve, Gouden Carolus Grand Cru of the Emperor, Rochefort 8 & 10, St. Bernardus Abt 12, Westvleteren 12

very-high-strength, amber-color, top-fermented, western-Europe, traditional-style, malty

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  • Last Updated: 2019-10-29 22:02 UTC
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