Belgian Strong Ale - Belgian Dark Strong Ale

Top 10 Belgian Dark Strong Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Belgian Quadruple	5.5 gal	9.51%	48.33	1.093	1.021		extract	4037
Ommegang Three Philosophers Ale	5.5 gal	8.72%	31.49	1.087	1.021		All Grain	3371
Belgian Dark Strong Ale I	5 gal	8.18%	53.3	1.083	1.021		extract	2793
T-HudsQuad	5.5 gal	10.23%	31.52	1.101	1.023		All Grain	2613
ASSteel in Fucking Bruges	10 gal	10.32%	23.08	1.097	1.019		All Grain	2403
Ambrosian Winter Wheat	5.5 gal	8.75%	25.6	1.091	1.024		Partial Mash	2071
Dubbel #1	21 L	8.58%	21.07	1.073	1.011		All Grain	1905
Chouffe n'ice	15 L	9.89%	18.1	1.090	1.014		BIAB	1875
Westvleteren 12 Clone	25 L	10.17%	37.47	1.090	1.012		All Grain	1791
The Dark Knight	5.5 gal	8.57%	36.06	1.087	1.022		All Grain	1681

Newest Belgian Dark Strong Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Awesome Recipe	3 gal	12.84%	22.26	1.128	1.030		All Grain	4
Big Oaf English Barley Wine	5.5 gal	14.47%	0	1.147	1.037		All Grain	12
It's Never Gonna Taste Like Maple	2 gal	8.23%	22.82	1.076	1.014		BIAB	9
Belgisk brun	23 L	8.99%	30.58	1.079	1.010		All Grain	6
The reverend!!	5.5 gal	9.95%	16.64	1.098	1.022		All Grain	8
quad	30 gal	11.4%	43.12	1.111	1.024		All Grain	5
Dark Strong Gusta	10 L	2.63%	36.66	1.027	1.007		BIAB	9
strong golden ale rapadura	32 L	5.37%	0	1.055	1.014		All Grain	27
BSDA	5.5 gal	10.52%	77.84	1.096	1.015		All Grain	37
Awesome Recipe	5.5 gal	7.59%	0	1.075	1.017		All Grain	16

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Special B	195	Belgian	Grain	roasted malt	115°L	34	4%	1% - 17%
Belgian - Pilsner	145	Belgian	Grain	base malt	1.6°L	37	60%	3% - 100%
Belgian - Aromatic	77	Belgian	Grain	roasted malt	38°L	33	5%	1% - 25%
Belgian - CaraMunich	70	Belgian	Grain	crystal malt	50°L	33	6%	2% - 23%
Belgian - Pale Ale	68	Belgian	Grain	base malt	3.4°L	38	50%	6% - 89%
Cane Sugar	56		Sugar	sugar	0°L	46	9%	3% - 24%
Belgian Candi Sugar - Amber/Brown (60L)	55		Sugar	sugar	60°L	38	8%	2% - 17%
Candi Syrup - Belgian Candi Syrup - Dark (80L)	55		Sugar	sugar	80°L	32	9%	3% - 21%
Belgian Candi Sugar - Dark (275L)	51		Sugar	sugar	275°L	38	8%	0% - 35%
American - Pale 2-Row	48	American	Grain	base malt	1.8°L	37	59%	3% - 94%

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

Name	Recipes	Average AA	Avg. Usage	Usage Range
Styrian Goldings	107	5.5	36%	7% - 100%
Saaz	76	3.5	37%	11% - 100%
Hallertau Hersbrucker	56	4	40%	4% - 100%
Magnum	46	15	51%	9% - 100%
Hallertau Mittelfruh	43	3.75	38%	15% - 100%
Northern Brewer	40	7.8	48%	9% - 100%
Fuggles	34	4.5	40%	11% - 100%
Tettnanger	27	4.5	41%	13% - 100%
Domestic Hallertau	25	3.9	49%	10% - 100%
East Kent Goldings	24	5	39%	5% - 80%

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	19	Belgian	Grain	roasted malt	115°L	34	30%	8% - 100%
Belgian - Aromatic	13	Belgian	Grain	roasted malt	38°L	33	28%	5% - 100%
Belgian - CaraMunich	13	Belgian	Grain	crystal malt	50°L	33	37%	6% - 100%
Belgian - Biscuit	13	Belgian	Grain	roasted malt	23°L	35	30%	3% - 53%
American - Chocolate	6	American	Grain	roasted malt	350°L	29	41%	1% - 100%
Belgian - Munich	4	Belgian	Grain	base malt	6°L	38	30%	13% - 54%
United Kingdom - Chocolate	4	United Kingdom	Grain	roasted malt	425°L	34	13%	5% - 21%
German - Melanoidin	3	German	Grain	roasted malt	25°L	37	24%	14% - 33%
American - Caramel / Crystal 60L	3	American	Grain	crystal malt	60°L	34	47%	27% - 57%
German - CaraMunich I	3	German	Grain	crystal malt	39°L	34	46%	25% - 74%

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	55	White Labs	Ale	High	Med-High	77.5%	66°F	72°F
Wyeast - Trappist High Gravity 3787	43	Wyeast	Ale	0.12	Med-High	76%	64°F	78°F
Wyeast - Belgian Abby Ale II 1762	40	Wyeast	Ale	0.12	Medium	75%	65°F	75°F
White Labs - Belgian Strong Ale Yeast WLP545	30	White Labs	Ale	High	Medium	81.5%	66°F	72°F
White Labs - Trappist Ale Yeast WLP500	21	White Labs	Ale	High	Med-Low	77.5%	65°F	72°F
Fermentis / Safale - Safbrew - Abbaye Yeast BE-256	20	Fermentis / Safale	Ale	.11	High	82%	54°F	77°F
Wyeast - Belgian Ale 1214	20	Wyeast	Ale	0.12	Med-Low	75%	68°F	78°F
Fermentis / Safale - Safbrew - Specialty Ale Yeast T-58	20	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Wyeast - Belgian Strong Ale 1388	16	Wyeast	Ale	0.12	Low	76%	64°F	80°F
White Labs - Belgian Ale Yeast WLP550	13	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	42	Fining	Boil	61%	1% - 100%
Whirlfloc	20	Water Agt	Boil	64%	3% - 100%
Gypsum	15	Water Agt	Boil	22%	0% - 80%
Calcium Chloride (dihydrate)	11	Water Agt	Mash	11%	0% - 46%
Table Salt	5	Water Agt	Mash	4%	0% - 16%
Epsom Salt	4	Water Agt	Mash	3%	0% - 10%
Lactic acid	4	Water Agt	Mash	70%	7% - 100%
Baking Soda	2	Water Agt	Mash	8%	1% - 15%
Phosphoric acid	2	Water Agt	Mash	66%	13% - 100%
Wyeast - Beer Nutrient	2	Water Agt	Boil	43%	14% - 71%

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