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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 4747
Chouffe n'ice
15 L 9.89% 18.1 1.090 1.014
BIAB 3169
ASSteel in Fucking Bruges
10 gal 10.32% 23.08 1.097 1.019
All Grain 2788
2020 belgian dark strong ale final
17.5 L 8.45% 24.62 1.084 1.020
All Grain 2606
Westvleteren 12 Clone
25 L 10.17% 37.47 1.090 1.012
All Grain 2394
Ambrosian Winter Wheat
5.5 gal 8.75% 25.6 1.091 1.024
Partial Mash 2300
Dubbel #1
21 L 8.58% 21.07 1.073 1.011
All Grain 2143
Belgian Quad
5.5 gal 11.22% 41.63 1.105 1.019
All Grain 2096
The Dark Knight
5.5 gal 8.57% 36.06 1.087 1.022
All Grain 2095
gulden draak clone
5.5 gal 7.22% 0 1.073 1.018
Partial Mash 1719

Newest Belgian Dark Strong Ale Recipes

Title Size ABV IBU OG FG Color Method Views
Christmas Quad
10 L 9.49% 34.53 1.090 1.018
All Grain 0
Chimay Blue
10 L 9.46% 17.1 1.089 1.017
Partial Mash 1
David belgian stout
20 L 10.53% 28.54 1.104 1.024
All Grain 13
Belgian Quad
5.5 gal 10.99% 22.92 1.097 1.013
All Grain 4
Awesome Recipe
5.5 gal 11.33% 20.25 1.099 1.021
All Grain 27
Belgian Dark Strong Ale - Rochefort 8
15 L 9.15% 25.48 1.079 1.010
All Grain 25
Gulden Draak (18E) - Mini Mash
5.5 gal 13.72% 28.69 1.123 1.019
Partial Mash 10
Dark Abyss
5 gal 9.93% 29.23 1.087 1.012
All Grain 6
Leopold's Lament
5 gal 8.05% 34.67 1.076 1.015
Partial Mash 14
La Quintuple
5.5 gal 15.71% 26.85 1.137 1.017
All Grain 16

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Special B 235 Belgian Grain roasted malt 115°L
34 4% 0% - 17%
Belgian - Pilsner 168 Belgian Grain base malt 1.6°L
37 59% 3% - 100%
Belgian - Aromatic 87 Belgian Grain roasted malt 38°L
33 5% 0% - 25%
Belgian - Pale Ale 82 Belgian Grain base malt 3.4°L
38 51% 6% - 89%
Belgian - CaraMunich 81 Belgian Grain crystal malt 50°L
33 6% 1% - 23%
Belgian Candi Sugar - Amber/Brown (60L) 74 Sugar sugar 60°L
38 9% 2% - 40%
Cane Sugar 66 Sugar sugar 0°L
46 9% 3% - 50%
Belgian Candi Sugar - Dark (275L) 63 Sugar sugar 275°L
38 8% 0% - 35%
Candi Syrup - Belgian Candi Syrup - Dark (80L) 62 Sugar sugar 80°L
32 9% 3% - 21%
American - Pale 2-Row 57 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 134 5.5 37% 7% - 100%
Saaz 94 3.5 36% 7% - 100%
Hallertau Hersbrucker 64 4 39% 4% - 100%
Hallertau Mittelfruh 58 3.75 42% 15% - 100%
Magnum 57 15 49% 9% - 100%
Northern Brewer 51 7.8 45% 9% - 100%
Fuggles 37 4.5 40% 11% - 100%
Domestic Hallertau 34 3.9 45% 10% - 100%
Tettnanger 32 4.5 43% 13% - 100%
East Kent Goldings 28 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 32% 8% - 100%
Belgian - Aromatic 15 Belgian Grain roasted malt 38°L
33 27% 4% - 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 - Melanoidin 5 German Grain roasted malt 25°L
37 18% 4% - 33%
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%
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 60 White Labs Ale High Med-High 77.5% 66°F 72°F
Wyeast - Trappist High Gravity 3787 51 Wyeast Ale 0.12 Med-High 76% 64°F 78°F
Wyeast - Belgian Abby Ale II 1762 47 Wyeast Ale 0.12 Medium 75% 65°F 75°F
White Labs - Belgian Strong Ale Yeast WLP545 36 White Labs Ale High Medium 81.5% 66°F 72°F
Fermentis - Safbrew - Abbaye Yeast BE-256 32 Fermentis / Safale Ale .11 High 82% 54°F 77°F
White Labs - Trappist Ale Yeast WLP500 29 White Labs Ale High Med-Low 77.5% 65°F 72°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 27 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Wyeast - Belgian Ale 1214 23 Wyeast Ale 0.12 Med-Low 75% 68°F 78°F
Wyeast - Belgian Strong Ale 1388 17 Wyeast Ale 0.12 Low 76% 64°F 80°F
White Labs - Belgian Ale Yeast WLP550 15 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 45 Fining Boil 62% 0% - 100%
Whirlfloc 26 Water Agt Boil 64% 3% - 100%
Gypsum 24 Water Agt Mash 18% 0% - 80%
Lactic acid 9 Water Agt Sparge 59% 7% - 100%
Epsom Salt 9 Water Agt Mash 21% 0% - 100%
Baking Soda 8 Water Agt Boil 26% 1% - 100%
Calcium Chloride (dihydrate) 8 Water Agt Mash 9% 0% - 30%
Table Salt 6 Water Agt Mash 4% 0% - 16%
Wyeast - Beer Nutrient 6 Water Agt Boil 64% 14% - 100%
Calcium Chloride (dihydrate) 6 Water Agt Mash 26% 3% - 100%

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