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Belgian Dark Strong Ale

285 calories 26 carbs
Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 14.4 °P (recipe based estimate)
Efficiency: 78% (ending kettle)
Source: Jon and Megan
Calories: 285 calories (Per 12oz)
Carbs: 26 g (Per 12oz)
Created Sunday January 20th 2019
20.7 °P
4.2 °P
Amount Fermentable PPG °L Bill %
1 lb Candi Syrup - Belgian Candi Syrup - D2 (160L)1 lb Belgian Candi Syrup - D2 (160L) - (late addition) 32 160 5.8%
14.50 lb Belgian - Pilsner14.5 lb Pilsner 37 1.6 84.1%
0.75 lb Belgian - Special B0.75 lb Special B 34 115 4.3%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late addition) 46 0.5 5.8%
17.25 lb Total      
Amount Variety Type AA Use Time IBU Bill %
0.55 oz Warrior0.55 oz Warrior Hops Pellet 16.7 Boil 60 min 26.97 100%
Mash Guidelines
Amount Description Type Temp Time
19 qt mash Steeping 150 °F 30 min
mash out Temperature 168 °F 10 min
25 qt fly sparge Sparge 168 °F 30 min
Starting Mash Thickness: 1.25 qt/lb
Other Ingredients
Amount Name Type Use Time
4 g Gypsum Water Agt Mash 0 min.
3 tsp Lactic acid Water Agt Mash 0 min.
3 g Calcium Chloride Water Agt Mash 1 hr.
0.50 each Campden tablet Other Mash 0 min.
Wyeast - Belgian Abby Ale II 1762
1 Each
Attenuation (avg):
Optimum Temp:
65 - 75 °F
Fermentation Temp:
65 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 587 B cells required
Yeast Pitch Rate and Starter Calculator
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator

Used Pilsner malt for high diastatic power and because it is the traditional malt for the style. Special B was used to contribute color as well as raisin, caramel, and dark fruit notes described in BJCP guidelines. Additionally, the use of Belgian candi syrup will add more extract to the wort as well as wild cherry and dark fruit flavors and contribute to final color. Added dextrose to help dry out the beer a little more. Used warrior for good bittering hop, didn't use any aroma hops as hop notes are not typical of style.
Lactic acid added in the mash to lower pH to optimal range. Gypsum and calcium chloride added to balance out water profile, and Wyeast 1762 used for subtle dry fruit esters at 1.25m cells/mL. Mashed at 1.25 qt/lb which left 6.25gal for sparging, considered thicker mash but with the larger mash tun didn't feel it necessary. Fermentation should be at 65f for 3 days then allowed to rise to 72f to boost ester production.

Last Updated and Sharing
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  • Public: Yup, Shared
  • Last Updated: 2019-01-28 01:17 UTC
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