Style: Belgian Dark Strong Ale

• 51% Pilsner
• 24% Pale
• 12% Toast
• 5% Crystal
• 5% sugar

% of total grain weight across all recipes · sums to ~100%

• 74% Crystal (5%)
• 71% Toast (13%)
• 69% Pilsner (68%)
• 62% Pale (44%)
• 41% sugar (11%)
• 25% Wheat (5%)
• 24% Roast (2%)

% of Belgian Dark Strong Ale recipes using each malt category (addition % in brackets)

• 26% Styrian Golding
• 17% Saaz
• 13% Hallertau Mittelfrüh
• 13% Magnum
• 11% Hersbrucker
• 11% Northern Brewer
• 9% Taurus
• 8% East Kent Goldings
• 6% Tettnang
• 6% Brewer's Gold

% of Belgian Dark Strong Ale recipes using each hop

dated Belgian Dark Strong Ale recipes with at least one dry-hop addition

• 27% Special B Malt
• 20% Pilsner (2 Row) Bel
• 16% Aromatic Malt
• 15% Caramunich Malt
• 12% Belgian - Special B
• 10% Chocolate Malt
• 10% Munich Malt
• 8% Pale Malt (2 Row) Bel
• 8% Belgian - Pilsner
• 7% Candi Syrup - Belgian Candi Syrup - D-180

Colour = malt category · bar = % of recipes

• 16% Abbey Ale (WLP530) White Labs
• 11% Trappist High Gravity (3787) Wyeast Labs
• 7% Trappist Ale (WLP500) White Labs
• 7% Belgian Abbey II (1762) Wyeast Labs
• 5% Safebrew Abbey Ale (BE-256) Fermentis
• 4% Belgian Ale Yeast (1214) Wyeast Labs
• 4% Belgian Saison I Ale (WLP565) White Labs
• 3% SafBrew Specialty Ale (T-58) Fermentis
• 3% Belgian Ale (M41) Mangrove Jack's
• 3% Belgian Strong Ale (1388) Wyeast Labs

% of Belgian Dark Strong Ale recipes using each strain

• 67% Single Infusion
• 27% Step Mash
• 6% Decoction

% of Belgian Dark Strong Ale recipes with mash data

• 75 ppm Ca²⁺
• 7 ppm Mg²⁺
• 25 ppm Na⁺
• 75 ppm Cl⁻
• 69 ppm SO₄²⁻
• 103 ppm HCO₃⁻

median across recipes with a declared water profile