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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
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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