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 | 6132 | |
| Chouffe n'ice |
15 L | 9.89% | 18.1 | 1.090 | 1.014 | BIAB | 4736 | |
| ASSteel in Fucking Bruges |
10 gal | 10.32% | 23.08 | 1.097 | 1.019 | All Grain | 3410 | |
| Westvleteren 12 Clone |
25 L | 10.17% | 37.47 | 1.090 | 1.012 | All Grain | 3282 | |
| The Dark Knight |
5.5 gal | 8.57% | 36.06 | 1.087 | 1.022 | All Grain | 2711 | |
| Ambrosian Winter Wheat |
5.5 gal | 8.75% | 25.6 | 1.091 | 1.024 | Partial Mash | 2681 | |
| Dubbel #1 |
21 L | 8.58% | 21.07 | 1.073 | 1.011 | All Grain | 2534 | |
| gulden draak clone |
5.5 gal | 7.22% | 0 | 1.073 | 1.018 | Partial Mash | 2194 | |
| #46 Quadrupel - Belgian Dark Strong Ale Oak Aged |
27 L | 10.34% | 34.16 | 1.096 | 1.017 | All Grain | 2033 | |
| Verboden Vrucht 5 (VV5) |
11 L | 8.1% | 32.83 | 1.083 | 1.022 | All Grain | 1904 |
Newest Belgian Dark Strong Ale Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Belgian quad |
21 L | 10.5% | 37.22 | 1.093 | 1.013 | extract | 14 | |
| Belgian Quad |
15.5 gal | 9.94% | 24.71 | 1.089 | 1.013 | All Grain | 19 | |
| The Rabbi |
5.5 gal | 9.2% | 16.91 | 1.088 | 1.017 | BIAB | 33 | |
| Westvleteren 12 clone |
10.6 gal | 10.04% | 39.62 | 1.098 | 1.021 | All Grain | 43 | |
| Sage Rye Strong Ale |
465 gal | 8.3% | 12.3 | 1.070 | 1.007 | All Grain | 37 | |
| Glogg Strong Ale |
5.5 gal | 10.37% | 31.83 | 1.100 | 1.021 | All Grain | 84 | |
| Awesome Recipe |
12 gal | 10.17% | 0 | 1.102 | 1.024 | All Grain | 51 | |
| XII Belgian Quad Clone |
2.75 gal | 10.75% | 54.47 | 1.100 | 1.019 | All Grain | 77 | |
| XXXX |
5 gal | 9.72% | 25.17 | 1.095 | 1.021 | BIAB | 63 | |
| Ambiorix Ale |
11.7 L | 6.52% | 30.74 | 1.059 | 1.010 | All Grain | 64 |
Fermentables Used In Belgian Dark Strong Ale Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Belgian - Special B | 209 | Belgian | Grain | roasted malt |
115°L
|
34 | 4% | 0% - 17% |
| Belgian - Pilsner | 147 | Belgian | Grain | base malt |
1.6°L
|
37 | 59% | 3% - 100% |
| Belgian - Aromatic | 80 | Belgian | Grain | roasted malt |
38°L
|
33 | 5% | 0% - 19% |
| Belgian - CaraMunich | 75 | Belgian | Grain | crystal malt |
50°L
|
33 | 5% | 1% - 23% |
| BE - Pale Ale | 74 | BE | Grain | base malt |
3.4°L
|
38 | 50% | 6% - 89% |
| Belgian Candi Sugar - Amber/Brown (60L) | 67 | Sugar | sugar |
60°L
|
38 | 9% | 2% - 17% | |
| Cane Sugar | 66 | Sugar | sugar |
0°L
|
46 | 10% | 3% - 50% | |
| Belgian Candi Sugar - Dark (275L) | 66 | Sugar | sugar |
275°L
|
38 | 8% | 0% - 35% | |
| Pale 2-Row | 53 | Grain | base malt |
1.8°L
|
37 | 60% | 3% - 94% | |
| Munich | 53 | Grain | specialty malt |
6°L
|
37 | 16% | 4% - 86% |
Hops Used In Belgian Dark Strong Ale Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Styrian Goldings | 127 | 5.5 | 36% | 7% - 100% |
| Saaz | 90 | 3.5 | 37% | 6% - 100% |
| Hallertau Hersbrucker | 61 | 4 | 39% | 4% - 100% |
| Magnum | 52 | 15 | 52% | 9% - 100% |
| Hallertau Mittelfruh | 49 | 3.75 | 43% | 15% - 100% |
| Northern Brewer | 44 | 7.8 | 44% | 9% - 100% |
| Fuggles | 35 | 4.5 | 38% | 8% - 100% |
| Domestic Hallertau | 32 | 3.9 | 52% | 17% - 100% |
| Tettnanger | 27 | 4.5 | 42% | 13% - 100% |
| East Kent Goldings | 26 | 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 | 19 | Belgian | Grain | roasted malt |
115°L
|
34 | 30% | 8% - 100% |
| Belgian - Biscuit | 14 | Belgian | Grain | roasted malt |
23°L
|
35 | 30% | 3% - 53% |
| Belgian - Aromatic | 12 | Belgian | Grain | roasted malt |
38°L
|
33 | 29% | 5% - 100% |
| Belgian - CaraMunich | 11 | Belgian | Grain | crystal malt |
50°L
|
33 | 33% | 6% - 75% |
| American - Chocolate | 6 | American | Grain | roasted malt |
350°L
|
29 | 44% | 1% - 100% |
| Munich | 3 | Grain | specialty malt |
6°L
|
37 | 36% | 17% - 54% | |
| American - Caramel / Crystal 60L | 3 | American | Grain | crystal malt |
60°L
|
34 | 51% | 40% - 57% |
| United Kingdom - Chocolate | 3 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 15% | 5% - 21% |
| American - Carapils (Dextrine Malt) | 3 | American | Grain | crystal malt |
1.8°L
|
33 | 25% | 17% - 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 | 56 | 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 | 42 | Wyeast | Ale | 0.12 | Medium | 75% | 65°F | 75°F |
| White Labs - Belgian Strong Ale Yeast WLP545 | 33 | White Labs | Ale | High | Medium | 81.5% | 66°F | 72°F |
| Fermentis - Safbrew - Abbaye Yeast BE-256 | 27 | Fermentis / Safale | Ale | .11 | High | 82% | 54°F | 77°F |
| Fermentis - Safbrew - Specialty Ale Yeast T-58 | 27 | Fermentis / Safale | Ale | 0.115 | High | 70% | 54°F | 77°F |
| White Labs - Monastary Ale Yeast WLP500 | 26 | White Labs | Ales | High | Medium | 77.5% | 65°F | 72°F |
| Wyeast - Belgian Ale 1214 | 23 | 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 | 12 | 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 | 43 | Fining | Boil | 60% | 0% - 100% |
| Whirlfloc | 25 | Fining | Boil | 62% | 1% - 100% |
| Gypsum | 23 | Water Agt | Mash | 15% | 0% - 80% |
| Lactic acid | 14 | Water Agt | Mash | 49% | 0% - 100% |
| Baking Soda | 12 | Water Agt | Mash | 21% | 0% - 100% |
| Epsom Salt | 10 | Water Agt | Mash | 4% | 0% - 14% |
| Calcium Chloride (dihydrate) | 8 | Water Agt | Mash | 42% | 5% - 100% |
| Table Salt | 7 | Water Agt | Mash | 1% | 0% - 3% |
| Wyeast - Beer Nutrient | 6 | Water Agt | Boil | 69% | 14% - 100% |
| Calcium Chloride (dihydrate) | 6 | Water Agt | Mash | 3% | 0% - 9% |
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