Recipes: Belgian Dark Strong Ale

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Style Profile based on 877 recipes

OG

1.090

FG

1.016

IBU

27

ABV

9.7%

BU:GU

0.31

Hops

4.0 g/L

Grain Bill Composition

  • 84% Base
  • 13% Toast
  • 7% Crystal
  • 2% Acid
  • 2% Roast

Median % of grist by malt category

Common Hops

  • 25% Styrian Golding
  • 17% Samba
  • 12% Magnum (GR)
  • 12% Hallertau Mittelfrüh
  • 11% Hallertauer Hersbrucker
  • 10% Southern Brewer
  • 9% Hallertau Taurus
  • 8% East Kent Goldings
  • 5% Perle (GR)
  • 5% Brewer's Gold (GR)

% of Belgian Dark Strong Ale recipes using each hop

Common Fermentables

  • 26% Special B Malt
  • 19% Pilsner (2 Row) Bel
  • 16% Aromatic Malt
  • 15% Caramunich Malt
  • 13% Belgian - Special B
  • 10% Chocolate Malt
  • 10% Munich Malt
  • 9% Belgian - Pilsner
  • 8% Pale Malt (2 Row) Bel
  • 8% Candi Syrup - Belgian Candi Syrup - D-180

Colour = malt category · bar = % of recipes

Common Yeasts

  • 16% Abbey Ale Yeast (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 Yeast (WLP565) White Labs
  • 3% Belgian Strong Ale (1388) Wyeast Labs
  • 3% SafBrew Specialty Ale (T-58) Fermentis
  • 3% Belgian Ale (M41) Mangrove Jack

% of Belgian Dark Strong Ale recipes using each strain

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