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 7827
Chouffe n'ice
15 L 9.89% 18.1 1.090 1.014
BIAB 6571
Belgian Quad
5.5 gal 11.22% 41.63 1.105 1.019
All Grain 4991
ASSteel in Fucking Bruges
10 gal 10.32% 23.08 1.097 1.019
All Grain 4514
Westvleteren 12 Clone
25 L 10.17% 37.47 1.090 1.012
All Grain 4150
Ambrosian Winter Wheat
5.5 gal 8.75% 25.6 1.091 1.024
Partial Mash 3354
Dubbel #1
21 L 8.58% 21.07 1.073 1.011
All Grain 3156
Kasteel Rouge Clone
6.5 gal 6.94% 13.28 1.062 1.009
All Grain 3096
gulden draak clone
5.5 gal 7.22% 0 1.073 1.018
Partial Mash 2983
#46 Quadrupel - Belgian Dark Strong Ale Oak Aged
27 L 10.34% 34.16 1.096 1.017
All Grain 2904

Newest Belgian Dark Strong Ale (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Winter Dinner at the Abbey
5 gal 9.81% 38.57 1.095 1.021
BIAB 47
Awesome Recipe
5.5 gal 8.95% 19.73 1.081 1.013
All Grain 31
example02
10 L 8.46% 19.33 1.076 1.012
All Grain 116
Gustavo-Belgian Strong Darker
3 gal 9.39% 28.63 1.090 1.019
All Grain 84
Belgian Dark Strong Ale 2
10 L 8.6% 18.13 1.089 1.024
All Grain 79
Rochefort 10 Clone
6 gal 11.38% 42.87 1.109 1.022
All Grain 137
Quad
2 gal 10.24% 25.59 1.095 1.017
All Grain 112
Belgian Winter Ale
200 gal 8.97% 23.76 1.087 1.019
All Grain 96
Katskhi Pillar - Belgian Strong Ale - Dai Kide
12 L 11.43% 27.75 1.107 1.020
BIAB 139
batch2bis
25.5 L 9.47% 25.84 1.088 1.016
BIAB 101

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 281 Grain crystal malt 115°L
34 4% 0% - 40%
Belgian - Pilsner 181 Belgian Grain base malt 1.6°L
37 60% 3% - 100%
BE - Pale Ale 95 BE Grain base malt 3.4°L
38 50% 6% - 89%
Aromatic 94 Grain base malt 38°L
33 5% 0% - 40%
Belgian Candi Sugar - Amber/Brown (60L) 92 Sugar sugar 60°L
38 9% 2% - 40%
Cane Sugar 91 Sugar sugar 0°L
46 9% 2% - 50%
Belgian - CaraMunich 86 Belgian Grain crystal malt 50°L
33 5% 1% - 23%
Belgian Candi Sugar - Dark (275L) 83 Sugar sugar 275°L
38 8% 0% - 35%
Candi Syrup - Belgian Candi Syrup - D-180 72 Sugar sugar 180°L
32 9% 2% - 20%
Munich 70 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 166 5.5 37% 7% - 100%
Saaz 121 3.5 35% 6% - 100%
Magnum 74 15 51% 9% - 100%
Hallertau Hersbrucker 73 4 38% 4% - 100%
Hallertau Mittelfruh 70 3.75 43% 11% - 100%
Northern Brewer 60 7.8 43% 9% - 100%
Fuggles 43 4.5 42% 8% - 100%
Domestic Hallertau 38 3.9 50% 17% - 100%
Tettnanger 37 4.5 41% 13% - 100%
East Kent Goldings 36 5 37% 5% - 80%

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 69 Wyeast Ale 0.12 Med-High 76% 64°F 78°F
White Labs - Abbey Ale Yeast WLP530 66 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 43 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 52 Water Agt Boil 56% 0% - 100%
Gypsum 50 Water Agt Mash 17% 0% - 100%
Whirlfloc 39 Water Agt Boil 59% 0% - 100%
Lactic acid 24 Water Agt Mash 54% 0% - 100%
Epsom Salt 22 Water Agt Mash 12% 0% - 100%
Calcium Chloride (dihydrate) 20 Water Agt Mash 22% 0% - 100%
Baking Soda 18 Water Agt Mash 15% 0% - 100%
Calcium Chloride (anhydrous) 12 Water Agt Mash 22% 1% - 100%
Coriander Seed 12 Spice Boil 51% 0% - 100%
Yeast Nutrient 9 Other Boil 37% 0% - 100%

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