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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 6834
Chouffe n'ice
15 L 9.89% 18.1 1.090 1.014
BIAB 5503
Belgian Quad
5.5 gal 11.22% 41.63 1.105 1.019
All Grain 4041
ASSteel in Fucking Bruges
10 gal 10.32% 23.08 1.097 1.019
All Grain 3969
Westvleteren 12 Clone
25 L 10.17% 37.47 1.090 1.012
All Grain 3736
Ambrosian Winter Wheat
5.5 gal 8.75% 25.6 1.091 1.024
Partial Mash 3106
Dubbel #1
21 L 8.58% 21.07 1.073 1.011
All Grain 2859
gulden draak clone
5.5 gal 7.22% 0 1.073 1.018
Partial Mash 2677
Chimay Blue Clone
5.5 gal 8.74% 23.67 1.083 1.016
BIAB 2503
#46 Quadrupel - Belgian Dark Strong Ale Oak Aged
27 L 10.34% 34.16 1.096 1.017
All Grain 2394

Newest Belgian Dark Strong Ale (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Belgian Strong Arm
5 gal 9.68% 22.47 1.085 1.011
All Grain 74
Dipa ala pipa
20 L 10.68% 33.04 1.090 1.009
All Grain 62
JD Quad
20.8 L 9.23% 22.25 1.087 1.017
All Grain 41
Dark Xmas
22.5 L 7.51% 29.32 1.073 1.016
All Grain 34
Leftover Mini
3.5 L 7.56% 23.77 1.074 1.016
BIAB 169
Belgian Strong Ale
120 L 9.13% 35.46 1.095 1.026
All Grain 72
dark strong quad 20
22 gal 9.14% 34.36 1.087 1.018
All Grain 55
Orange belgian WIP
18 L 6.48% 33.15 1.067 1.017
extract 51
Wild Quadrupel
16 L 9.9% 26.99 1.088 1.013
All Grain 165
Brussel's Sunset
40 L 9.31% 20.1 1.080 1.009
All Grain 75

Fermentables Used In Belgian Dark Strong Ale (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Special B 261 Belgian Grain roasted malt 115°L
34 4% 0% - 17%
Belgian - Pilsner 173 Belgian Grain base malt 1.6°L
37 60% 3% - 100%
Belgian - Aromatic 89 Belgian Grain roasted malt 38°L
33 5% 0% - 26%
Belgian Candi Sugar - Amber/Brown (60L) 88 Sugar sugar 60°L
38 9% 2% - 40%
BE - Pale Ale 87 BE Grain base malt 3.4°L
38 50% 6% - 89%
Cane Sugar 84 Sugar sugar 0°L
46 9% 2% - 50%
Belgian - CaraMunich 82 Belgian Grain crystal malt 50°L
33 5% 1% - 23%
Belgian Candi Sugar - Dark (275L) 77 Sugar sugar 275°L
38 8% 0% - 35%
US - Pale 2-Row 69 US Grain base malt 1.8°L
37 61% 3% - 94%
Munich 66 Grain specialty malt 6°L
37 17% 4% - 86%

Hops Used In Belgian Dark Strong Ale (BJCP 2008) Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Styrian Goldings 152 5.5 38% 7% - 100%
Saaz 111 3.5 36% 6% - 100%
Magnum 69 15 52% 9% - 100%
Hallertau Hersbrucker 69 4 39% 4% - 100%
Hallertau Mittelfruh 66 3.75 44% 11% - 100%
Northern Brewer 59 7.8 42% 9% - 100%
Fuggles 41 4.5 41% 8% - 100%
Domestic Hallertau 37 3.9 49% 17% - 100%
East Kent Goldings 35 5 37% 5% - 80%
Tettnanger 33 4.5 40% 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
Belgian - Special B 22 Belgian Grain roasted malt 115°L
34 30% 8% - 100%
Belgian - Biscuit 14 Belgian Grain roasted malt 23°L
35 30% 3% - 53%
Belgian - Aromatic 13 Belgian Grain roasted malt 38°L
33 28% 5% - 100%
Belgian - CaraMunich 12 Belgian Grain crystal malt 50°L
33 32% 6% - 75%
American - Chocolate 8 American Grain roasted malt 350°L
29 46% 1% - 100%
Munich 5 Grain specialty malt 6°L
37 34% 13% - 54%
Aromatic Malt 3 Grain specialty malt 20°L
35 37% 25% - 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%
German - Melanoidin 3 German Grain roasted malt 25°L
37 17% 11% - 25%

Yeasts Used In Belgian Dark Strong Ale (BJCP 2008) Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
White Labs - Abbey Ale Yeast WLP530 64 White Labs Ale High Med-High 77.5% 66°F 72°F
Wyeast - Trappist High Gravity 3787 63 Wyeast Ale 0.12 Med-High 76% 64°F 78°F
Wyeast - Belgian Abby Ale II 1762 48 Wyeast Ale 0.12 Medium 75% 65°F 75°F
Fermentis - Safbrew - Abbaye Yeast BE-256 42 Fermentis / Safale Ale .11 High 82% 54°F 77°F
White Labs - Belgian Strong Ale Yeast WLP545 37 White Labs Ale High Medium 81.5% 66°F 72°F
White Labs - Monastary Ale Yeast WLP500 36 White Labs Ales High Medium 77.5% 65°F 72°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 35 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Wyeast - Belgian Ale 1214 27 Wyeast Ale 0.12 Med-Low 75% 68°F 78°F
Wyeast - Belgian Strong Ale 1388 18 Wyeast Ale 0.12 Low 76% 64°F 80°F
White Labs - Belgian Ale Yeast WLP550 16 White Labs Ale Med-High Medium 81.5% 68°F 78°F

Other Ingredients Used In Belgian Dark Strong Ale (BJCP 2008) Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 49 Other Boil 58% 0% - 100%
Gypsum 40 Water Agt Mash 16% 0% - 80%
Whirlfloc 35 Water Agt Boil 58% 0% - 100%
Lactic acid 22 Water Agt Mash 56% 0% - 100%
Epsom Salt 18 Water Agt Mash 13% 0% - 100%
Baking Soda 15 Water Agt Mash 15% 0% - 100%
Calcium Chloride (dihydrate) 15 Water Agt Mash 25% 0% - 100%
Calcium Chloride (anhydrous) 12 Water Agt Mash 22% 1% - 100%
Coriander Seed 9 Spice Boil 51% 0% - 100%
Wyeast - Beer Nutrient 7 Water Agt Boil 69% 14% - 100%

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