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 | 4747 | |
| Chouffe n'ice |
15 L | 9.89% | 18.1 | 1.090 | 1.014 | BIAB | 3169 | |
| ASSteel in Fucking Bruges |
10 gal | 10.32% | 23.08 | 1.097 | 1.019 | All Grain | 2788 | |
| 2020 belgian dark strong ale final |
17.5 L | 8.45% | 24.62 | 1.084 | 1.020 | All Grain | 2606 | |
| Westvleteren 12 Clone |
25 L | 10.17% | 37.47 | 1.090 | 1.012 | All Grain | 2394 | |
| Ambrosian Winter Wheat |
5.5 gal | 8.75% | 25.6 | 1.091 | 1.024 | Partial Mash | 2300 | |
| Dubbel #1 |
21 L | 8.58% | 21.07 | 1.073 | 1.011 | All Grain | 2143 | |
| Belgian Quad |
5.5 gal | 11.22% | 41.63 | 1.105 | 1.019 | All Grain | 2096 | |
| The Dark Knight |
5.5 gal | 8.57% | 36.06 | 1.087 | 1.022 | All Grain | 2095 | |
| gulden draak clone |
5.5 gal | 7.22% | 0 | 1.073 | 1.018 | Partial Mash | 1719 |
Newest Belgian Dark Strong Ale Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Christmas Quad |
10 L | 9.49% | 34.53 | 1.090 | 1.018 | All Grain | 0 | |
| Chimay Blue |
10 L | 9.46% | 17.1 | 1.089 | 1.017 | Partial Mash | 1 | |
| David belgian stout |
20 L | 10.53% | 28.54 | 1.104 | 1.024 | All Grain | 13 | |
| Belgian Quad |
5.5 gal | 10.99% | 22.92 | 1.097 | 1.013 | All Grain | 4 | |
| Awesome Recipe |
5.5 gal | 11.33% | 20.25 | 1.099 | 1.021 | All Grain | 27 | |
| Belgian Dark Strong Ale - Rochefort 8 |
15 L | 9.15% | 25.48 | 1.079 | 1.010 | All Grain | 25 | |
| Gulden Draak (18E) - Mini Mash |
5.5 gal | 13.72% | 28.69 | 1.123 | 1.019 | Partial Mash | 10 | |
| Dark Abyss |
5 gal | 9.93% | 29.23 | 1.087 | 1.012 | All Grain | 6 | |
| Leopold's Lament |
5 gal | 8.05% | 34.67 | 1.076 | 1.015 | Partial Mash | 14 | |
| La Quintuple |
5.5 gal | 15.71% | 26.85 | 1.137 | 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 | 235 | Belgian | Grain | roasted malt |
115°L
|
34 | 4% | 0% - 17% |
| Belgian - Pilsner | 168 | Belgian | Grain | base malt |
1.6°L
|
37 | 59% | 3% - 100% |
| Belgian - Aromatic | 87 | Belgian | Grain | roasted malt |
38°L
|
33 | 5% | 0% - 25% |
| Belgian - Pale Ale | 82 | Belgian | Grain | base malt |
3.4°L
|
38 | 51% | 6% - 89% |
| Belgian - CaraMunich | 81 | Belgian | Grain | crystal malt |
50°L
|
33 | 6% | 1% - 23% |
| Belgian Candi Sugar - Amber/Brown (60L) | 74 | Sugar | sugar |
60°L
|
38 | 9% | 2% - 40% | |
| Cane Sugar | 66 | Sugar | sugar |
0°L
|
46 | 9% | 3% - 50% | |
| Belgian Candi Sugar - Dark (275L) | 63 | Sugar | sugar |
275°L
|
38 | 8% | 0% - 35% | |
| Candi Syrup - Belgian Candi Syrup - Dark (80L) | 62 | Sugar | sugar |
80°L
|
32 | 9% | 3% - 21% | |
| American - Pale 2-Row | 57 | 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 | 134 | 5.5 | 37% | 7% - 100% |
| Saaz | 94 | 3.5 | 36% | 7% - 100% |
| Hallertau Hersbrucker | 64 | 4 | 39% | 4% - 100% |
| Hallertau Mittelfruh | 58 | 3.75 | 42% | 15% - 100% |
| Magnum | 57 | 15 | 49% | 9% - 100% |
| Northern Brewer | 51 | 7.8 | 45% | 9% - 100% |
| Fuggles | 37 | 4.5 | 40% | 11% - 100% |
| Domestic Hallertau | 34 | 3.9 | 45% | 10% - 100% |
| Tettnanger | 32 | 4.5 | 43% | 13% - 100% |
| East Kent Goldings | 28 | 5 | 38% | 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 | 32% | 8% - 100% |
| Belgian - Aromatic | 15 | Belgian | Grain | roasted malt |
38°L
|
33 | 27% | 4% - 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% |
| German - Melanoidin | 5 | German | Grain | roasted malt |
25°L
|
37 | 18% | 4% - 33% |
| German - CaraMunich I | 4 | German | Grain | crystal malt |
39°L
|
34 | 42% | 25% - 74% |
| 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% |
| Belgian - Chocolate | 3 | Belgian | Grain | roasted malt |
340°L
|
30 | 35% | 12% - 67% |
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 | 60 | White Labs | Ale | High | Med-High | 77.5% | 66°F | 72°F |
| Wyeast - Trappist High Gravity 3787 | 51 | Wyeast | Ale | 0.12 | Med-High | 76% | 64°F | 78°F |
| Wyeast - Belgian Abby Ale II 1762 | 47 | Wyeast | Ale | 0.12 | Medium | 75% | 65°F | 75°F |
| White Labs - Belgian Strong Ale Yeast WLP545 | 36 | White Labs | Ale | High | Medium | 81.5% | 66°F | 72°F |
| Fermentis - Safbrew - Abbaye Yeast BE-256 | 32 | Fermentis / Safale | Ale | .11 | High | 82% | 54°F | 77°F |
| White Labs - Trappist Ale Yeast WLP500 | 29 | White Labs | Ale | High | Med-Low | 77.5% | 65°F | 72°F |
| Fermentis - Safbrew - Specialty Ale Yeast T-58 | 27 | Fermentis / Safale | Ale | 0.115 | High | 70% | 54°F | 77°F |
| Wyeast - Belgian Ale 1214 | 23 | Wyeast | Ale | 0.12 | Med-Low | 75% | 68°F | 78°F |
| Wyeast - Belgian Strong Ale 1388 | 17 | Wyeast | Ale | 0.12 | Low | 76% | 64°F | 80°F |
| White Labs - Belgian Ale Yeast WLP550 | 15 | 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 | 45 | Fining | Boil | 62% | 0% - 100% |
| Whirlfloc | 26 | Water Agt | Boil | 64% | 3% - 100% |
| Gypsum | 24 | Water Agt | Mash | 18% | 0% - 80% |
| Lactic acid | 9 | Water Agt | Sparge | 59% | 7% - 100% |
| Epsom Salt | 9 | Water Agt | Mash | 21% | 0% - 100% |
| Baking Soda | 8 | Water Agt | Boil | 26% | 1% - 100% |
| Calcium Chloride (dihydrate) | 8 | Water Agt | Mash | 9% | 0% - 30% |
| Table Salt | 6 | Water Agt | Mash | 4% | 0% - 16% |
| Wyeast - Beer Nutrient | 6 | Water Agt | Boil | 64% | 14% - 100% |
| Calcium Chloride (dihydrate) | 6 | Water Agt | Mash | 26% | 3% - 100% |
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