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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