Belgian Strong Ale - Belgian Dark Strong Ale (BJCP 2008) - Beer Recipes | Brewer's Friend
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Belgian Strong Ale - Belgian Dark Strong Ale (BJCP 2008)




Top 10 Belgian Dark Strong Ale (BJCP 2008) 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 7675
Chouffe n'ice
15 L 9.89% 18.1 1.090 1.014
BIAB 6386
Belgian Quad
5.5 gal 11.22% 41.63 1.105 1.019
All Grain 4831
ASSteel in Fucking Bruges
10 gal 10.32% 23.08 1.097 1.019
All Grain 4415
Westvleteren 12 Clone
25 L 10.17% 37.47 1.090 1.012
All Grain 4073
Ambrosian Winter Wheat
5.5 gal 8.75% 25.6 1.091 1.024
Partial Mash 3294
Dubbel #1
21 L 8.58% 21.07 1.073 1.011
All Grain 3104
gulden draak clone
5.5 gal 7.22% 0 1.073 1.018
Partial Mash 2922
#46 Quadrupel - Belgian Dark Strong Ale Oak Aged
27 L 10.34% 34.16 1.096 1.017
All Grain 2821
Kasteel Rouge Clone
6.5 gal 6.94% 13.28 1.062 1.009
All Grain 2744

Newest Belgian Dark Strong Ale (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Belgian Dark Strong Ale 2
10 L 8.6% 18.13 1.089 1.024
All Grain 20
The Sketch
50 L 12.03% 44.82 1.102 1.010
All Grain 29
Quad
2 gal 10.24% 25.59 1.095 1.017
All Grain 57
Awesome Recipe
31 gal 7.66% 0 1.077 1.018
All Grain 21
Belgian Winter Ale
200 gal 8.97% 23.76 1.087 1.019
All Grain 44
Katskhi Pillar - Belgian Strong Ale - Dai Kide
12 L 11.43% 27.75 1.107 1.020
BIAB 74
batch2bis
25.5 L 9.47% 25.84 1.088 1.016
BIAB 62
The Reverend
3 gal 10.14% 33.55 1.095 1.018
BIAB 34
Clone-ish
5.5 gal 7.38% 20.52 1.069 1.013
All Grain 67
Awesome Recipe
19.5 L 7.58% 20.04 1.073 1.016
All Grain 45

Fermentables Used In Belgian Dark Strong Ale (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Special B 274 Grain crystal malt 115°L
34 4% 0% - 40%
Belgian - Pilsner 177 Belgian Grain base malt 1.6°L
37 60% 3% - 100%
Aromatic 93 Grain base malt 38°L
33 5% 0% - 40%
BE - Pale Ale 91 BE Grain base malt 3.4°L
38 50% 6% - 89%
Belgian Candi Sugar - Amber/Brown (60L) 91 Sugar sugar 60°L
38 9% 2% - 40%
Cane Sugar 90 Sugar sugar 0°L
46 9% 2% - 50%
Belgian - CaraMunich 84 Belgian Grain crystal malt 50°L
33 5% 1% - 23%
Belgian Candi Sugar - Dark (275L) 82 Sugar sugar 275°L
38 8% 0% - 35%
US - Pale 2-Row 69 US Grain base malt 1.8°L
37 61% 3% - 94%
Munich 68 Grain specialty malt 6°L
37 17% 4% - 86%

Hops Used In Belgian Dark Strong Ale (BJCP 2008) Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Styrian Goldings 161 5.5 38% 7% - 100%
Saaz 120 3.5 35% 6% - 100%
Magnum 71 15 51% 9% - 100%
Hallertau Hersbrucker 71 4 39% 4% - 100%
Hallertau Mittelfruh 68 3.75 43% 11% - 100%
Northern Brewer 60 7.8 43% 9% - 100%
Fuggles 42 4.5 42% 8% - 100%
Domestic Hallertau 38 3.9 50% 17% - 100%
East Kent Goldings 36 5 37% 5% - 80%
Tettnanger 35 4.5 39% 13% - 100%

Steeping Grains Used In Belgian Dark Strong Ale (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Special B 23 Grain crystal malt 115°L
34 33% 8% - 100%
Aromatic 14 Grain base malt 38°L
33 26% 4% - 100%
Belgian - Biscuit 14 Belgian Grain roasted malt 23°L
35 30% 3% - 53%
Belgian - CaraMunich 12 Belgian Grain crystal malt 50°L
33 32% 6% - 75%
American - Chocolate 8 American Grain roasted malt 350°L
29 46% 1% - 100%
Munich 5 Grain specialty malt 6°L
37 34% 13% - 54%
German - Melanoidin 4 German Grain roasted malt 25°L
37 14% 4% - 25%
Aromatic Malt 3 Grain specialty malt 20°L
35 37% 25% - 62%
United Kingdom - Chocolate 3 United Kingdom Grain roasted malt 425°L
34 15% 5% - 21%
United Kingdom - Amber 3 United Kingdom Grain base malt 27°L
32 35% 14% - 75%

Yeasts Used In Belgian Dark Strong Ale (BJCP 2008) Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Wyeast - Trappist High Gravity 3787 65 Wyeast Ale 0.12 Med-High 76% 64°F 78°F
White Labs - Abbey Ale Yeast WLP530 64 White Labs Ale High Med-High 77.5% 66°F 72°F
Wyeast - Belgian Abby Ale II 1762 47 Wyeast Ale 0.12 Medium 75% 65°F 75°F
Fermentis - Safbrew - Abbaye Yeast BE-256 42 Fermentis / Safale Ale .11 High 82% 54°F 77°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 40 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
White Labs - Belgian Strong Ale Yeast WLP545 39 White Labs Ale High Medium 81.5% 66°F 72°F
White Labs - Monastary Ale Yeast WLP500 37 White Labs Ales High Medium 77.5% 65°F 72°F
Wyeast - Belgian Ale 1214 28 Wyeast Ale 0.12 Med-Low 75% 68°F 78°F
Wyeast - Belgian Strong Ale 1388 18 Wyeast Ale 0.12 Low 76% 64°F 80°F
White Labs - Belgian Ale Yeast WLP550 17 White Labs Ale Med-High Medium 81.5% 68°F 78°F

Other Ingredients Used In Belgian Dark Strong Ale (BJCP 2008) Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 50 Fining Boil 57% 0% - 100%
Gypsum 46 Water Agt Mash 18% 0% - 100%
Whirlfloc 38 Fining Boil 60% 0% - 100%
Lactic acid 23 Water Agt Mash 55% 0% - 100%
Epsom Salt 20 Water Agt Mash 13% 0% - 100%
Baking Soda 17 Water Agt Mash 16% 0% - 100%
Calcium Chloride (dihydrate) 17 Water Agt Mash 25% 0% - 100%
Calcium Chloride (anhydrous) 12 Water Agt Mash 22% 1% - 100%
Coriander Seed 12 Spice Boil 51% 0% - 100%
Wyeast - Beer Nutrient 8 Water Agt Boil 73% 14% - 100%

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