Belgian Strong Ale - Belgian Dark Strong Ale (BJCP 2008)
Top 10 Belgian Dark Strong Ale (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Ommegang Three Philosophers Ale |
5.5 gal | 8.72% | 31.49 | 1.087 | 1.021 | All Grain | 8968 | |
| Chouffe n'ice |
15 L | 9.89% | 18.1 | 1.090 | 1.014 | BIAB | 8164 | |
| ASSteel in Fucking Bruges |
10 gal | 10.32% | 23.08 | 1.097 | 1.019 | All Grain | 5071 | |
| Westvleteren 12 Clone |
25 L | 10.17% | 37.47 | 1.090 | 1.012 | All Grain | 4720 | |
| Kasteel Rouge Clone |
6.5 gal | 6.94% | 13.28 | 1.062 | 1.009 | All Grain | 4689 | |
| #46 Quadrupel - Belgian Dark Strong Ale Oak Aged |
27 L | 10.34% | 34.16 | 1.096 | 1.017 | All Grain | 3628 | |
| gulden draak clone |
5.5 gal | 7.22% | 0 | 1.073 | 1.018 | Partial Mash | 3619 | |
| Verboden Vrucht 5 (VV5) |
11 L | 8.1% | 32.83 | 1.083 | 1.022 | All Grain | 3551 | |
| Dubbel #1 |
21 L | 8.58% | 21.07 | 1.073 | 1.011 | All Grain | 3508 | |
| Bush du Noel clone |
5 gal | 10.89% | 34.73 | 1.110 | 1.027 | extract | 2896 |
Newest Belgian Dark Strong Ale (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| MantyVen#2 |
4 gal | 15.52% | 26.19 | 1.130 | 1.012 | All Grain | 14 | |
| Belgian Black Gold |
5.5 gal | 11.05% | 27.29 | 1.102 | 1.018 | All Grain | 22 | |
| Belgian Strong Dark Ale II |
5.5 gal | 9.63% | 37.02 | 1.088 | 1.015 | All Grain | 67 | |
| Belgian Quad |
5.5 gal | 9.88% | 42.46 | 1.086 | 1.016 | extract | 150 | |
| BSA |
20.8 L | 9.62% | 0 | 1.098 | 1.024 | All Grain | 58 | |
| 7bbl belgian quad |
227 gal | 10.1% | 24.83 | 1.084 | 1.012 | All Grain | 78 | |
| Christmas Quad |
6.25 gal | 10.59% | 53.16 | 1.102 | 1.021 | All Grain | 75 | |
| Spiced Belgian xmas banger |
21 L | 6.97% | 0 | 1.068 | 1.015 | All Grain | 83 | |
| Shrieking Eels |
310 gal | 12.15% | 27.76 | 1.103 | 1.011 | All Grain | 107 | |
| Figgy Quadmas |
840 gal | 7.78% | 58.8 | 1.073 | 1.013 | extract | 118 |
Fermentables Used In Belgian Dark Strong Ale (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Special B | 286 | Grain | crystal malt |
115°L
|
34 | 4% | 0% - 40% | |
| Belgian - Pilsner | 181 | Belgian | Grain | base malt |
1.6°L
|
37 | 60% | 3% - 100% |
| Belgian Candi Sugar - Amber/Brown (60L) | 103 | Sugar | sugar |
60°L
|
38 | 9% | 2% - 40% | |
| BE - Pale Ale | 100 | BE | Grain | base malt |
3.4°L
|
38 | 51% | 6% - 94% |
| Cane Sugar | 100 | Sugar | sugar |
0°L
|
46 | 9% | 2% - 50% | |
| Aromatic | 94 | Grain | base malt |
38°L
|
33 | 5% | 0% - 40% | |
| Belgian Candi Sugar - Dark (275L) | 94 | Sugar | sugar |
275°L
|
38 | 8% | 0% - 35% | |
| Belgian - CaraMunich | 89 | Belgian | Grain | crystal malt |
50°L
|
33 | 5% | 1% - 23% |
| Candi Syrup - Belgian Candi Syrup - D-180 | 82 | Sugar | sugar |
180°L
|
32 | 9% | 2% - 20% | |
| US - Pale 2-Row | 76 | US | Grain | base malt |
1.8°L
|
37 | 59% | 3% - 94% |
Hops Used In Belgian Dark Strong Ale (BJCP 2008) Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Styrian Goldings | 178 | 5.5 | 37% | 7% - 100% |
| Saaz | 126 | 3.5 | 35% | 6% - 100% |
| Magnum | 78 | 15 | 51% | 9% - 100% |
| Hallertau Mittelfruh | 78 | 3.75 | 41% | 6% - 100% |
| Hallertau Hersbrucker | 75 | 4 | 38% | 4% - 100% |
| Northern Brewer | 61 | 7.8 | 43% | 9% - 100% |
| Fuggles | 47 | 4.5 | 42% | 8% - 100% |
| East Kent Goldings | 42 | 5 | 38% | 5% - 80% |
| Domestic Hallertau | 40 | 3.9 | 50% | 17% - 100% |
| Tettnanger | 37 | 4.5 | 41% | 13% - 100% |
Steeping Grains Used In Belgian Dark Strong Ale (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Special B | 24 | Grain | crystal malt |
115°L
|
34 | 33% | 8% - 100% | |
| Aromatic | 14 | Grain | base malt |
38°L
|
33 | 25% | 4% - 100% | |
| Belgian - Biscuit | 14 | Belgian | Grain | roasted malt |
23°L
|
35 | 29% | 3% - 53% |
| Belgian - CaraMunich | 12 | Belgian | Grain | crystal malt |
50°L
|
33 | 32% | 6% - 75% |
| American - Chocolate | 9 | American | Grain | roasted malt |
350°L
|
29 | 44% | 1% - 100% |
| Munich | 6 | Grain | specialty malt |
6°L
|
37 | 33% | 13% - 54% | |
| German - Melanoidin | 4 | German | Grain | roasted malt |
25°L
|
37 | 14% | 4% - 25% |
| Aromatic Malt | 3 | Grain | specialty malt |
20°L
|
35 | 36% | 20% - 62% | |
| United Kingdom - Chocolate | 3 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 15% | 5% - 21% |
| United Kingdom - Amber | 3 | United Kingdom | Grain | base malt |
27°L
|
32 | 35% | 14% - 75% |
Yeasts Used In Belgian Dark Strong Ale (BJCP 2008) Recipes (View More)
| Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
|---|---|---|---|---|---|---|---|---|
| Wyeast - Trappist High Gravity 3787 | 80 | Wyeast | Ale | 0.12 | Med-High | 76% | 64°F | 78°F |
| White Labs - Abbey Ale Yeast WLP530 | 65 | White Labs | Ale | High | Med-High | 77.5% | 66°F | 72°F |
| Wyeast - Belgian Abby Ale II 1762 | 48 | Wyeast | Ale | 0.12 | Medium | 75% | 65°F | 75°F |
| White Labs - Belgian Strong Ale Yeast WLP545 | 42 | White Labs | Ale | High | Medium | 81.5% | 66°F | 72°F |
| Fermentis - Safbrew - Abbaye Yeast BE-256 | 41 | Fermentis / Safale | Ale | .11 | High | 82% | 54°F | 77°F |
| White Labs - Monastary Ale Yeast WLP500 | 41 | White Labs | Ales | High | Medium | 77.5% | 65°F | 72°F |
| Fermentis - Safbrew - Specialty Ale Yeast T-58 | 40 | Fermentis / Safale | Ale | 0.115 | High | 70% | 54°F | 77°F |
| Wyeast - Belgian Ale 1214 | 28 | Wyeast | Ale | 0.12 | Med-Low | 75% | 68°F | 78°F |
| Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST | 21 | Lallemand | Belgian Ales | High | Medium | 88% | 63°F | 77°F |
| Mangrove Jack - Belgian Ale Yeast M41 | 19 | Mangrove Jack | Ale | n/a | Medium | 85% | 64°F | 82°F |
Other Ingredients Used In Belgian Dark Strong Ale (BJCP 2008) Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Gypsum | 59 | Water Agt | Mash | 15% | 0% - 100% |
| Irish Moss | 55 | Fining | Boil | 54% | 0% - 100% |
| Whirlfloc | 42 | Water Agt | Boil | 57% | 0% - 100% |
| Lactic acid | 29 | Water Agt | Mash | 54% | 0% - 100% |
| Epsom Salt | 28 | Water Agt | Mash | 10% | 0% - 100% |
| Calcium Chloride (dihydrate) | 28 | Water Agt | Mash | 18% | 0% - 100% |
| Baking Soda | 20 | Water Agt | Mash | 14% | 0% - 100% |
| Yeast Nutrient | 17 | Fining | Boil | 44% | 0% - 100% |
| Coriander Seed | 15 | Spice | Boil | 56% | 0% - 100% |
| Calcium Chloride (anhydrous) | 13 | Water Agt | Sparge | 21% | 0% - 100% |
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