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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