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	4370
Belgian Dark Strong Ale I	5 gal	8.18%	53.3	1.083	1.021		extract	3483
Chouffe n'ice	15 L	9.89%	18.1	1.090	1.014		BIAB	2764
ASSteel in Fucking Bruges	10 gal	10.32%	23.08	1.097	1.019		All Grain	2685
2019 belgian dark strong ale Rev4	17.5 L	8.47%	24.58	1.084	1.020		All Grain	2422
Ambrosian Winter Wheat	5.5 gal	8.75%	25.6	1.091	1.024		Partial Mash	2268
Westvleteren 12 Clone	25 L	10.17%	37.47	1.090	1.012		All Grain	2255
Dubbel #1	21 L	8.58%	21.07	1.073	1.011		All Grain	2096
The Dark Knight	5.5 gal	8.57%	36.06	1.087	1.022		All Grain	1959
Belgian Quad	5.5 gal	11.22%	41.63	1.105	1.019		All Grain	1858

Newest Belgian Dark Strong Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
QUADRANTANNA 3 25 20	5.9 gal	11.03%	31.45	1.094	1.009		BIAB	3
Dark Corona Night	20 L	14.42%	49.26	1.120	1.010		All Grain	74
Belgian Brune	20 L	8.6%	0	1.087	1.022		BIAB	14
TAPs Belgian Dark Strong Ale	5.5 gal	9.16%	28.45	1.086	1.016		All Grain	28
Fabio da Costa	1.4 gal	10.07%	32.64	1.096	1.019		extract	6
SB12	20.8 L	10.73%	30.02	1.094	1.013		All Grain	20
monometal	27 L	8.3%	43.28	1.072	1.008		BIAB	15
Dark Belgian Ale	2347 L	7.66%	20.76	1.074	1.016		All Grain	25
St. Bernardus Abt 12	5.5 gal	8.61%	33.58	1.079	1.013		All Grain	31
Gulden Draak (18E)	5.25 gal	13.52%	29.04	1.128	1.025		All Grain	35

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Special B	225	Belgian	Grain	roasted malt	115°L	34	4%	1% - 17%
Belgian - Pilsner	160	Belgian	Grain	base malt	1.6°L	37	59%	3% - 100%
Belgian - CaraMunich	80	Belgian	Grain	crystal malt	50°L	33	6%	1% - 23%
Belgian - Aromatic	80	Belgian	Grain	roasted malt	38°L	33	5%	1% - 25%
Belgian - Pale Ale	79	Belgian	Grain	base malt	3.4°L	38	52%	6% - 89%
Belgian Candi Sugar - Amber/Brown (60L)	70		Sugar	sugar	60°L	38	8%	2% - 17%
Cane Sugar	64		Sugar	sugar	0°L	46	9%	3% - 50%
Candi Syrup - Belgian Candi Syrup - Dark (80L)	59		Sugar	sugar	80°L	32	9%	3% - 21%
Belgian Candi Sugar - Dark (275L)	58		Sugar	sugar	275°L	38	8%	0% - 35%
German - Pilsner	56	German	Grain	base malt	1.6°L	38	60%	23% - 88%

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

Name	Recipes	Average AA	Avg. Usage	Usage Range
Styrian Goldings	128	5.5	37%	7% - 100%
Saaz	88	3.5	35%	11% - 100%
Hallertau Hersbrucker	62	4	40%	4% - 100%
Magnum	57	15	51%	9% - 100%
Hallertau Mittelfruh	53	3.75	43%	15% - 100%
Northern Brewer	48	7.8	46%	9% - 100%
Fuggles	36	4.5	41%	11% - 100%
Domestic Hallertau	33	3.9	45%	10% - 100%
Tettnanger	30	4.5	42%	13% - 100%
East Kent Goldings	25	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	29%	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%
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%
German - Melanoidin	4	German	Grain	roasted malt	25°L	37	21%	11% - 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	58	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	45	Wyeast	Ale	0.12	Medium	75%	65°F	75°F
White Labs - Belgian Strong Ale Yeast WLP545	34	White Labs	Ale	High	Medium	81.5%	66°F	72°F
Fermentis - Safbrew - Abbaye Yeast BE-256	29	Fermentis / Safale	Ale	.11	High	82%	54°F	77°F
White Labs - Trappist Ale Yeast WLP500	27	White Labs	Ale	High	Med-Low	77.5%	65°F	72°F
Fermentis - Safbrew - Specialty Ale Yeast T-58	25	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	26	Fining	Boil	66%	3% - 100%
Gypsum	21	Water Agt	Mash	18%	0% - 80%
Calcium Chloride (dihydrate)	9	Water Agt	Mash	9%	0% - 30%
Epsom Salt	7	Water Agt	Mash	25%	0% - 100%
Lactic acid	7	Water Agt	Mash	57%	7% - 100%
Baking Soda	6	Water Agt	Boil	31%	1% - 100%
Table Salt	6	Water Agt	Mash	4%	0% - 16%
Wyeast - Beer Nutrient	6	Water Agt	Boil	48%	4% - 100%
Calcium Chloride (anhydrous)	4	Water Agt	Mash	14%	1% - 29%

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