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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 3549
Belgian Dark Strong Ale I
5 gal 8.18% 53.3 1.083 1.021
extract 2924
T-HudsQuad
5.5 gal 10.23% 31.52 1.101 1.023
All Grain 2656
ASSteel in Fucking Bruges
10 gal 10.32% 23.08 1.097 1.019
All Grain 2453
Ambrosian Winter Wheat
5.5 gal 8.75% 25.6 1.091 1.024
Partial Mash 2100
Chouffe n'ice
15 L 9.89% 18.1 1.090 1.014
BIAB 2015
Dubbel #1
21 L 8.58% 21.07 1.073 1.011
All Grain 1954
Westvleteren 12 Clone
25 L 10.17% 37.47 1.090 1.012
All Grain 1872
The Dark Knight
5.5 gal 8.57% 36.06 1.087 1.022
All Grain 1726
gulden draak clone
5.5 gal 7.22% 0 1.073 1.018
Partial Mash 1454

Newest Belgian Dark Strong Ale Recipes

Title Size ABV IBU OG FG Color Method Views
Belgian Strong
1500 L 6.23% 0 1.063 1.016
All Grain 1
QUAD
5.5 gal 10.52% 45.62 1.095 1.022
All Grain 7
Awesome Recipe
30 gal 4.98% 0 1.051 1.013
All Grain 5
Belgian style dark strong
5 gal 8.41% 32.69 1.075 1.011
All Grain 14
Awesome Recipe
20.8 L 7.04% 21.48 1.071 1.018
All Grain 56
Awesome Recipe
21 L 8.43% 0 1.077 1.013
BIAB 14
Awesome Recipe
20.8 L 7.58% 32.6 1.080 1.022
All Grain 15
Gulden Draak Klone
2.5 gal 11.36% 29.73 1.120 1.033
BIAB 22
Belgian Quad
22 L 9.71% 36.56 1.087 1.013
BIAB 22
Black Gold
1 gal 8.89% 33.92 1.085 1.017
All Grain 132

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

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Belgian - Special B 201 Belgian Grain roasted malt 115°L
34 4% 1% - 17%
Belgian - Pilsner 150 Belgian Grain base malt 1.6°L
37 60% 3% - 100%
Belgian - Aromatic 76 Belgian Grain roasted malt 38°L
33 5% 1% - 25%
Belgian - CaraMunich 72 Belgian Grain crystal malt 50°L
33 6% 2% - 23%
Belgian - Pale Ale 71 Belgian Grain base malt 3.4°L
38 50% 6% - 89%
Belgian Candi Sugar - Amber/Brown (60L) 57 Sugar sugar 60°L
38 8% 2% - 17%
Cane Sugar 56 Sugar sugar 0°L
46 9% 3% - 24%
Candi Syrup - Belgian Candi Syrup - Dark (80L) 55 Sugar sugar 80°L
32 9% 3% - 21%
Belgian Candi Sugar - Dark (275L) 51 Sugar sugar 275°L
38 8% 0% - 35%
American - Pale 2-Row 49 American Grain base malt 1.8°L
37 59% 3% - 94%

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

Name Recipes Average AA Avg. Usage Usage Range
Styrian Goldings 111 5.5 36% 7% - 100%
Saaz 80 3.5 36% 11% - 100%
Hallertau Hersbrucker 57 4 39% 4% - 100%
Magnum 50 15 51% 9% - 100%
Hallertau Mittelfruh 43 3.75 40% 15% - 100%
Northern Brewer 40 7.8 48% 9% - 100%
Fuggles 35 4.5 40% 11% - 100%
Tettnanger 27 4.5 41% 13% - 100%
Domestic Hallertau 27 3.9 48% 10% - 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 19 Belgian Grain roasted malt 115°L
34 30% 8% - 100%
Belgian - Aromatic 13 Belgian Grain roasted malt 38°L
33 28% 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 6 American Grain roasted malt 350°L
29 41% 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 3 German Grain roasted malt 25°L
37 24% 14% - 33%
American - Caramel / Crystal 60L 3 American Grain crystal malt 60°L
34 47% 27% - 57%
German - CaraMunich I 3 German Grain crystal malt 39°L
34 46% 25% - 74%

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 55 White Labs Ale High Med-High 77.5% 66°F 72°F
Wyeast - Trappist High Gravity 3787 44 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 31 White Labs Ale High Medium 81.5% 66°F 72°F
White Labs - Trappist Ale Yeast WLP500 21 White Labs Ale High Med-Low 77.5% 65°F 72°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 21 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Wyeast - Belgian Ale 1214 20 Wyeast Ale 0.12 Med-Low 75% 68°F 78°F
Fermentis - Safbrew - Abbaye Yeast BE-256 19 Fermentis / Safale Ale .11 High 82% 54°F 77°F
Wyeast - Belgian Strong Ale 1388 16 Wyeast Ale 0.12 Low 76% 64°F 80°F
White Labs - Belgian Ale Yeast WLP550 13 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 21 Fining Boil 66% 3% - 100%
Gypsum 15 Water Agt Mash 25% 0% - 100%
Calcium Chloride (dihydrate) 10 Water Agt Mash 8% 0% - 30%
Table Salt 6 Water Agt Mash 3% 0% - 16%
Epsom Salt 4 Water Agt Mash 28% 0% - 100%
Lactic acid 4 Water Agt Other 70% 7% - 100%
Baking Soda 2 Water Agt Mash 8% 1% - 15%
Phosphoric acid 2 Water Agt Mash 66% 13% - 100%
Wyeast - Beer Nutrient 2 Water Agt Boil 43% 14% - 71%

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