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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 4104
Belgian Dark Strong Ale I
5 gal 8.18% 53.3 1.083 1.021
extract 3287
ASSteel in Fucking Bruges
10 gal 10.32% 23.08 1.097 1.019
All Grain 2591
Chouffe n'ice
15 L 9.89% 18.1 1.090 1.014
BIAB 2513
2019 belgian dark strong ale Rev4
17.5 L 8.47% 24.58 1.084 1.020
All Grain 2275
Ambrosian Winter Wheat
5.5 gal 8.75% 25.6 1.091 1.024
Partial Mash 2222
Westvleteren 12 Clone
25 L 10.17% 37.47 1.090 1.012
All Grain 2111
Dubbel #1
21 L 8.58% 21.07 1.073 1.011
All Grain 2041
The Dark Knight
5.5 gal 8.57% 36.06 1.087 1.022
All Grain 1895
gulden draak clone
5.5 gal 7.22% 0 1.073 1.018
Partial Mash 1607

Newest Belgian Dark Strong Ale Recipes

Title Size ABV IBU OG FG Color Method Views
Cotton Headed Christmas Quad (Brulosophy)
5.5 gal 10.44% 58.6 1.100 1.020
All Grain 26
5
5 gal 10.51% 51.18 1.101 1.021
All Grain 19
Kasteel Rouge Clone
6.5 gal 6.94% 13.28 1.062 1.009
All Grain 25
Rochefort 10 Clone
5.5 gal 10.65% 36.38 1.100 1.019
All Grain 42
Cherry Pie
5.5 gal 8.43% 29.22 1.088 1.024
All Grain 27
Vasen Extreme
5 gal 10.66% 16.55 1.104 1.023
extract 32
Belgian Dark Strong Ale
70 L 8.26% 21.66 1.077 1.014
All Grain 87
Rhino Ale- August
5.5 gal 9.25% 106.82 1.095 1.025
All Grain 18
Belgian Quad
1.25 gal 9.85% 30.76 1.090 1.015
BIAB 57
Bastard Ale
5.5 gal 9.09% 44.69 1.092 1.023
All Grain 33

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

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Belgian - Special B 214 Belgian Grain roasted malt 115°L
34 4% 1% - 17%
Belgian - Pilsner 154 Belgian Grain base malt 1.6°L
37 60% 3% - 100%
Belgian - CaraMunich 76 Belgian Grain crystal malt 50°L
33 6% 2% - 23%
Belgian - Pale Ale 75 Belgian Grain base malt 3.4°L
38 52% 6% - 89%
Belgian - Aromatic 75 Belgian Grain roasted malt 38°L
33 5% 1% - 25%
Belgian Candi Sugar - Amber/Brown (60L) 67 Sugar sugar 60°L
38 8% 2% - 17%
Cane Sugar 61 Sugar sugar 0°L
46 9% 3% - 50%
Candi Syrup - Belgian Candi Syrup - Dark (80L) 58 Sugar sugar 80°L
32 9% 3% - 21%
Belgian Candi Sugar - Dark (275L) 57 Sugar sugar 275°L
38 8% 0% - 35%
American - Pale 2-Row 53 American Grain base malt 1.8°L
37 60% 3% - 94%

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

Name Recipes Average AA Avg. Usage Usage Range
Styrian Goldings 124 5.5 37% 7% - 100%
Saaz 88 3.5 36% 11% - 100%
Hallertau Hersbrucker 63 4 40% 4% - 100%
Magnum 56 15 50% 9% - 100%
Hallertau Mittelfruh 46 3.75 42% 15% - 100%
Northern Brewer 42 7.8 49% 9% - 100%
Fuggles 35 4.5 40% 11% - 100%
Domestic Hallertau 31 3.9 46% 10% - 100%
Tettnanger 30 4.5 41% 13% - 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 22 Belgian Grain roasted malt 115°L
34 30% 8% - 100%
Belgian - Aromatic 14 Belgian Grain roasted malt 38°L
33 29% 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 7 American Grain roasted malt 350°L
29 50% 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 4 German Grain roasted malt 25°L
37 21% 13% - 33%
German - CaraMunich I 4 German Grain crystal malt 39°L
34 42% 25% - 74%
American - Caramel / Crystal 60L 3 American Grain crystal malt 60°L
34 47% 27% - 57%

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 56 White Labs Ale High Med-High 77.5% 66°F 72°F
Wyeast - Trappist High Gravity 3787 47 Wyeast Ale 0.12 Med-High 76% 64°F 78°F
Wyeast - Belgian Abby Ale II 1762 45 Wyeast Ale 0.12 Medium 75% 65°F 75°F
White Labs - Belgian Strong Ale Yeast WLP545 32 White Labs Ale High Medium 81.5% 66°F 72°F
White Labs - Trappist Ale Yeast WLP500 25 White Labs Ale High Med-Low 77.5% 65°F 72°F
Fermentis - Safbrew - Abbaye Yeast BE-256 24 Fermentis / Safale Ale .11 High 82% 54°F 77°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 23 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Wyeast - Belgian Ale 1214 22 Wyeast Ale 0.12 Med-Low 75% 68°F 78°F
Wyeast - Belgian Strong Ale 1388 16 Wyeast Ale 0.12 Low 76% 64°F 80°F
White Labs - Belgian Ale Yeast WLP550 14 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 23 Fining Boil 69% 3% - 100%
Gypsum 21 Other Mash 24% 0% - 100%
Calcium Chloride (dihydrate) 10 Water Agt Mash 8% 0% - 30%
Lactic acid 7 Water Agt Sparge 57% 7% - 100%
Table Salt 7 Water Agt Mash 3% 0% - 16%
Epsom Salt 5 Water Agt Mash 30% 0% - 100%
Baking Soda 4 Water Agt Mash 38% 1% - 100%
Wyeast - Beer Nutrient 3 Water Agt Boil 30% 4% - 71%
Calcium Chloride (dihydrate) 3 Water Agt Mash 35% 5% - 100%

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