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Belgian Strong Ale - Belgian Dark Strong Ale



Top 10 Belgian Dark Strong Ale 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 4895
Chouffe n'ice
15 L 9.89% 18.1 1.090 1.014
BIAB 3267
ASSteel in Fucking Bruges
10 gal 10.32% 23.08 1.097 1.019
All Grain 2822
2020 belgian dark strong ale final
17.5 L 8.45% 24.62 1.084 1.020
All Grain 2665
Westvleteren 12 Clone
25 L 10.17% 37.47 1.090 1.012
All Grain 2455
Ambrosian Winter Wheat
5.5 gal 8.75% 25.6 1.091 1.024
Partial Mash 2311
Belgian Quad
5.5 gal 11.22% 41.63 1.105 1.019
All Grain 2181
Dubbel #1
21 L 8.58% 21.07 1.073 1.011
All Grain 2163
The Dark Knight
5.5 gal 8.57% 36.06 1.087 1.022
All Grain 2130
gulden draak clone
5.5 gal 7.22% 0 1.073 1.018
Partial Mash 1737

Newest Belgian Dark Strong Ale Recipes

Title Size ABV IBU OG FG Color Method Views
Belgian Pumkin
55 L 8.82% 2.08 1.081 1.014
All Grain 2
Experimental Ale 1
23 L 5.93% 23.02 1.059 1.014
All Grain 19
Choco
20 L 11.44% 22.56 1.115 1.028
All Grain 9
Belgian Figure
3 gal 7.3% 26.07 1.077 1.021
All Grain 30
HH BDS Corrupted CRB
22 L 8.91% 0 1.088 1.020
All Grain 12
Belgian Zaccapa
150 L 7.81% 19.73 1.079 1.020
All Grain 7
Belgian Dark Strong Ale
5.5 gal 9.45% 31.88 1.087 1.015
All Grain 49
Christmas Quad
11 L 8.98% 30.44 1.087 1.019
All Grain 15
Chimay Blue
10 L 9.46% 17.1 1.089 1.017
Partial Mash 13
Westy Twelve 3.0
11 gal 9.46% 44.89 1.090 1.018
All Grain 46

Fermentables Used In Belgian Dark Strong Ale Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Special B 167 Belgian Grain roasted malt 115°L
34 4% 1% - 17%
Belgian - Pilsner 121 Belgian Grain base malt 1.6°L
37 60% 3% - 100%
Belgian - Aromatic 74 Belgian Grain roasted malt 38°L
33 5% 1% - 19%
Belgian - CaraMunich 63 Belgian Grain crystal malt 50°L
33 6% 2% - 23%
Belgian - Pale Ale 57 Belgian Grain base malt 3.4°L
38 50% 6% - 89%
Cane Sugar 52 Sugar sugar 0°L
46 9% 3% - 27%
Candi Syrup - Belgian Candi Syrup - Dark (80L) 46 Sugar sugar 80°L
32 9% 3% - 20%
Belgian Candi Sugar - Amber/Brown (60L) 43 Sugar sugar 60°L
38 9% 2% - 17%
Belgian Candi Sugar - Dark (275L) 43 Sugar sugar 275°L
38 8% 0% - 35%
Pale 2-Row 41 Grain base malt 1.8°L
37 57% 3% - 94%

Hops Used In Belgian Dark Strong Ale Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Styrian Goldings 98 5.5 37% 7% - 100%
Saaz 64 3.5 37% 13% - 100%
Hallertau Hersbrucker 49 4 37% 4% - 100%
Magnum 39 15 51% 9% - 100%
Northern Brewer 33 7.8 45% 9% - 100%
Hallertau Mittelfruh 33 3.75 37% 15% - 100%
Fuggles 31 4.5 41% 11% - 100%
Domestic Hallertau 23 3.9 48% 17% - 100%
Tettnanger 22 4.5 41% 13% - 100%
East Kent Goldings 19 5 37% 5% - 75%

Steeping Grains Used In Belgian Dark Strong Ale Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Special B 16 Belgian Grain roasted malt 115°L
34 30% 8% - 100%
Belgian - Biscuit 13 Belgian Grain roasted malt 23°L
35 30% 3% - 53%
Belgian - Aromatic 11 Belgian Grain roasted malt 38°L
33 28% 5% - 100%
Belgian - CaraMunich 11 Belgian Grain crystal malt 50°L
33 33% 6% - 75%
American - Chocolate 4 American Grain roasted malt 350°L
29 36% 1% - 100%
German - CaraMunich I 3 German Grain crystal malt 39°L
34 32% 25% - 38%
Belgian - Chocolate 3 Belgian Grain roasted malt 340°L
30 35% 12% - 67%
United Kingdom - Chocolate 3 United Kingdom Grain roasted malt 425°L
34 15% 5% - 21%
Munich 3 Grain specialty malt 6°L
38 36% 17% - 54%
American - Carapils (Dextrine Malt) 3 American Grain crystal malt 1.8°L
33 25% 17% - 33%

Yeasts Used In Belgian Dark Strong Ale Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
White Labs - Abbey Ale Yeast WLP530 49 White Labs Ale High Med-High 77.5% 66°F 72°F
Wyeast - Belgian Abby Ale II 1762 38 Wyeast Ale 0.12 Medium 75% 65°F 75°F
Wyeast - Trappist High Gravity 3787 34 Wyeast Ale 0.12 Med-High 76% 64°F 78°F
White Labs - Monastary Ale Yeast WLP500 21 White Labs Ales High Medium 77.5% 65°F 72°F
White Labs - Belgian Strong Ale Yeast WLP545 20 White Labs Ale High Medium 81.5% 66°F 72°F
Fermentis - Safbrew - Abbaye Yeast BE-256 19 Fermentis / Safale Ale .11 High 82% 54°F 77°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 19 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Wyeast - Belgian Ale 1214 18 Wyeast Ale 0.12 Med-Low 75% 68°F 78°F
Wyeast - Belgian Strong Ale 1388 13 Wyeast Ale 0.12 Low 76% 64°F 80°F
White Labs - Belgian Ale Yeast WLP550 10 White Labs Ale Med-High Medium 81.5% 68°F 78°F

Other Ingredients Used In Belgian Dark Strong Ale Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 36 Fining Boil 60% 1% - 100%
Whirlfloc 16 Fining Boil 64% 3% - 100%
Gypsum 13 Water Agt Mash 24% 0% - 80%
Table Salt 6 Water Agt Mash 3% 0% - 16%
Lactic acid 6 Water Agt Mash 59% 7% - 100%
Calcium Chloride (dihydrate) 6 Water Agt Mash 7% 0% - 30%
Baking Soda 3 Water Agt Mash 16% 1% - 36%
Epsom Salt 3 Water Agt Mash 1% 0% - 4%
Chalk 3 Water Agt Mash 5% 0% - 10%
Calcium Chloride (dihydrate) 3 Water Agt Mash 43% 5% - 100%

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