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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 6132
Chouffe n'ice
15 L 9.89% 18.1 1.090 1.014
BIAB 4736
ASSteel in Fucking Bruges
10 gal 10.32% 23.08 1.097 1.019
All Grain 3410
Westvleteren 12 Clone
25 L 10.17% 37.47 1.090 1.012
All Grain 3282
The Dark Knight
5.5 gal 8.57% 36.06 1.087 1.022
All Grain 2711
Ambrosian Winter Wheat
5.5 gal 8.75% 25.6 1.091 1.024
Partial Mash 2681
Dubbel #1
21 L 8.58% 21.07 1.073 1.011
All Grain 2534
gulden draak clone
5.5 gal 7.22% 0 1.073 1.018
Partial Mash 2194
#46 Quadrupel - Belgian Dark Strong Ale Oak Aged
27 L 10.34% 34.16 1.096 1.017
All Grain 2033
Verboden Vrucht 5 (VV5)
11 L 8.1% 32.83 1.083 1.022
All Grain 1904

Newest Belgian Dark Strong Ale Recipes

Title Size ABV IBU OG FG Color Method Views
Belgian quad
21 L 10.5% 37.22 1.093 1.013
extract 14
Belgian Quad
15.5 gal 9.94% 24.71 1.089 1.013
All Grain 19
The Rabbi
5.5 gal 9.2% 16.91 1.088 1.017
BIAB 33
Westvleteren 12 clone
10.6 gal 10.04% 39.62 1.098 1.021
All Grain 43
Sage Rye Strong Ale
465 gal 8.3% 12.3 1.070 1.007
All Grain 37
Glogg Strong Ale
5.5 gal 10.37% 31.83 1.100 1.021
All Grain 84
Awesome Recipe
12 gal 10.17% 0 1.102 1.024
All Grain 51
XII Belgian Quad Clone
2.75 gal 10.75% 54.47 1.100 1.019
All Grain 77
XXXX
5 gal 9.72% 25.17 1.095 1.021
BIAB 63
Ambiorix Ale
11.7 L 6.52% 30.74 1.059 1.010
All Grain 64

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Special B 209 Belgian Grain roasted malt 115°L
34 4% 0% - 17%
Belgian - Pilsner 147 Belgian Grain base malt 1.6°L
37 59% 3% - 100%
Belgian - Aromatic 80 Belgian Grain roasted malt 38°L
33 5% 0% - 19%
Belgian - CaraMunich 75 Belgian Grain crystal malt 50°L
33 5% 1% - 23%
BE - Pale Ale 74 BE Grain base malt 3.4°L
38 50% 6% - 89%
Belgian Candi Sugar - Amber/Brown (60L) 67 Sugar sugar 60°L
38 9% 2% - 17%
Cane Sugar 66 Sugar sugar 0°L
46 10% 3% - 50%
Belgian Candi Sugar - Dark (275L) 66 Sugar sugar 275°L
38 8% 0% - 35%
Pale 2-Row 53 Grain base malt 1.8°L
37 60% 3% - 94%
Munich 53 Grain specialty malt 6°L
37 16% 4% - 86%

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

Name Recipes Average AA Avg. Usage Usage Range
Styrian Goldings 127 5.5 36% 7% - 100%
Saaz 90 3.5 37% 6% - 100%
Hallertau Hersbrucker 61 4 39% 4% - 100%
Magnum 52 15 52% 9% - 100%
Hallertau Mittelfruh 49 3.75 43% 15% - 100%
Northern Brewer 44 7.8 44% 9% - 100%
Fuggles 35 4.5 38% 8% - 100%
Domestic Hallertau 32 3.9 52% 17% - 100%
Tettnanger 27 4.5 42% 13% - 100%
East Kent Goldings 26 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 19 Belgian Grain roasted malt 115°L
34 30% 8% - 100%
Belgian - Biscuit 14 Belgian Grain roasted malt 23°L
35 30% 3% - 53%
Belgian - Aromatic 12 Belgian Grain roasted malt 38°L
33 29% 5% - 100%
Belgian - CaraMunich 11 Belgian Grain crystal malt 50°L
33 33% 6% - 75%
American - Chocolate 6 American Grain roasted malt 350°L
29 44% 1% - 100%
Munich 3 Grain specialty malt 6°L
37 36% 17% - 54%
American - Caramel / Crystal 60L 3 American Grain crystal malt 60°L
34 51% 40% - 57%
United Kingdom - Chocolate 3 United Kingdom Grain roasted malt 425°L
34 15% 5% - 21%
American - Carapils (Dextrine Malt) 3 American Grain crystal malt 1.8°L
33 25% 17% - 33%
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 56 White Labs Ale High Med-High 77.5% 66°F 72°F
Wyeast - Trappist High Gravity 3787 48 Wyeast Ale 0.12 Med-High 76% 64°F 78°F
Wyeast - Belgian Abby Ale II 1762 42 Wyeast Ale 0.12 Medium 75% 65°F 75°F
White Labs - Belgian Strong Ale Yeast WLP545 33 White Labs Ale High Medium 81.5% 66°F 72°F
Fermentis - Safbrew - Abbaye Yeast BE-256 27 Fermentis / Safale Ale .11 High 82% 54°F 77°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 27 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
White Labs - Monastary Ale Yeast WLP500 26 White Labs Ales High Medium 77.5% 65°F 72°F
Wyeast - Belgian Ale 1214 23 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 12 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 43 Fining Boil 60% 0% - 100%
Whirlfloc 25 Fining Boil 62% 1% - 100%
Gypsum 23 Water Agt Mash 15% 0% - 80%
Lactic acid 14 Water Agt Mash 49% 0% - 100%
Baking Soda 12 Water Agt Mash 21% 0% - 100%
Epsom Salt 10 Water Agt Mash 4% 0% - 14%
Calcium Chloride (dihydrate) 8 Water Agt Mash 42% 5% - 100%
Table Salt 7 Water Agt Mash 1% 0% - 3%
Wyeast - Beer Nutrient 6 Water Agt Boil 69% 14% - 100%
Calcium Chloride (dihydrate) 6 Water Agt Mash 3% 0% - 9%

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