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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 5282
Chouffe n'ice
15 L 9.89% 18.1 1.090 1.014
BIAB 3869
2021 belgian dark strong ale
17.5 L 8.37% 24.78 1.083 1.020
All Grain 2958
ASSteel in Fucking Bruges
10 gal 10.32% 23.08 1.097 1.019
All Grain 2915
Westvleteren 12 Clone
25 L 10.17% 37.47 1.090 1.012
All Grain 2713
Belgian Quad
5.5 gal 11.22% 41.63 1.105 1.019
All Grain 2582
Ambrosian Winter Wheat
5.5 gal 8.75% 25.6 1.091 1.024
Partial Mash 2390
The Dark Knight
5.5 gal 8.57% 36.06 1.087 1.022
All Grain 2245
Dubbel #1
21 L 8.58% 21.07 1.073 1.011
All Grain 2233
gulden draak clone
5.5 gal 7.22% 0 1.073 1.018
Partial Mash 1817

Newest Belgian Dark Strong Ale Recipes

Title Size ABV IBU OG FG Color Method Views
MV-II -- Belgian Dark Strong
5.5 gal 8.62% 38.71 1.077 1.011
All Grain 2
Santa's Medicine
12 gal 11.83% 27.55 1.112 1.022
All Grain 13
Awesome Recipe
4.5 gal 8.42% 48.17 1.075 1.011
Partial Mash 11
Tripel Threat or Dubbel Trouble
11.5 gal 9.06% 30.65 1.076 1.007
All Grain 16
Winter Spiced Belgian Quad
5.5 gal 10.39% 34.59 1.099 1.020
BIAB 19
Belgian Quad 2
15 L 11% 29.37 1.096 1.012
All Grain 23
Belgia dark Strog Ale
40 L 7.66% 2.35 1.075 1.017
All Grain 24
Belgian Dark Strong Ale
5 gal 8.47% 50.16 1.080 1.015
All Grain 33
PFTP Plum beer 2020
5.5 gal 10.45% 20.98 1.101 1.022
All Grain 23
Barrel Aged Belgian Quad
11 gal 10.48% 24.68 1.100 1.020
All Grain 45

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Special B 172 Belgian Grain roasted malt 115°L
34 4% 1% - 17%
Belgian - Pilsner 128 Belgian Grain base malt 1.6°L
37 60% 3% - 100%
Belgian - Aromatic 77 Belgian Grain roasted malt 38°L
33 5% 1% - 19%
Belgian - CaraMunich 67 Belgian Grain crystal malt 50°L
33 6% 1% - 23%
Belgian - Pale Ale 60 Belgian Grain base malt 3.4°L
38 51% 6% - 89%
Cane Sugar 54 Sugar sugar 0°L
46 9% 3% - 27%
Belgian Candi Sugar - Dark (275L) 47 Sugar sugar 275°L
38 8% 0% - 35%
Belgian Candi Sugar - Amber/Brown (60L) 45 Sugar sugar 60°L
38 8% 2% - 17%
Candi Syrup - Belgian Candi Syrup - Dark (80L) 45 Sugar sugar 80°L
32 9% 3% - 20%
German - Pilsner 42 German Grain base malt 1.6°L
38 58% 23% - 88%

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

Name Recipes Average AA Avg. Usage Usage Range
Styrian Goldings 105 5.5 37% 7% - 100%
Saaz 65 3.5 37% 13% - 100%
Hallertau Hersbrucker 52 4 37% 4% - 100%
Magnum 40 15 51% 9% - 100%
Northern Brewer 36 7.8 44% 9% - 100%
Hallertau Mittelfruh 36 3.75 39% 15% - 100%
Fuggles 31 4.5 42% 11% - 100%
Domestic Hallertau 24 3.9 47% 17% - 100%
Tettnanger 23 4.5 42% 13% - 100%
East Kent Goldings 21 5 36% 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 14 Belgian Grain roasted malt 115°L
34 31% 8% - 100%
Belgian - Biscuit 13 Belgian Grain roasted malt 23°L
35 30% 3% - 53%
Belgian - CaraMunich 11 Belgian Grain crystal malt 50°L
33 33% 6% - 75%
Belgian - Aromatic 10 Belgian Grain roasted malt 38°L
33 29% 5% - 100%
American - Chocolate 4 American Grain roasted malt 350°L
29 36% 1% - 100%
United Kingdom - Chocolate 3 United Kingdom Grain roasted malt 425°L
34 15% 5% - 21%
Belgian - Chocolate 3 Belgian Grain roasted malt 340°L
30 35% 12% - 67%
American - Carapils (Dextrine Malt) 3 American Grain crystal malt 1.8°L
33 25% 17% - 33%
Munich 3 Grain specialty malt 6°L
37 36% 17% - 54%
German - CaraMunich I 2 German Grain crystal malt 39°L
34 29% 25% - 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 51 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 36 Wyeast Ale 0.12 Med-High 76% 64°F 78°F
White Labs - Monastary Ale Yeast WLP500 22 White Labs Ales High Medium 77.5% 65°F 72°F
White Labs - Belgian Strong Ale Yeast WLP545 22 White Labs Ale High Medium 81.5% 66°F 72°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 21 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Fermentis - Safbrew - Abbaye Yeast BE-256 19 Fermentis / Safale Ale .11 High 82% 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 14 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 35 Fining Boil 62% 1% - 100%
Whirlfloc 19 Other Boil 65% 3% - 100%
Gypsum 15 Water Agt Mash 16% 0% - 80%
Lactic acid 7 Water Agt Mash 57% 7% - 100%
Table Salt 6 Water Agt Mash 1% 0% - 3%
Calcium Chloride (dihydrate) 6 Water Agt Mash 3% 0% - 9%
Baking Soda 5 Water Agt Sparge 10% 0% - 36%
Chalk 3 Water Agt Mash 5% 0% - 10%
Wyeast - Beer Nutrient 3 Water Agt Boil 49% 14% - 100%
Calcium Chloride (dihydrate) 3 Water Agt Mash 43% 5% - 100%

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