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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 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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