Style: Belgian Dark Strong Ale
All StylesStyle Profile based on 924 recipes
BU:GU
0.31
Hops
4.0 g/L
Mash pH
5.56
Description
A dark, complex, very strong Belgian ale with a delicious blend of malt richness, dark fruit flavors, and spicy elements. Complex, rich, smooth and dangerous. History: Most versions are unique in character reflecting characteristics of individual breweries, produced in limited quantities and often highly sought-after. Style Comparison: Like a larger dubbel, with a fuller body and increased malt richness. Not as bitter or hoppy as a tripel, but of similar strength.
Examples: Achel Extra Brune, Boulevard The Sixth Glass, Chimay Grande Réserve, Gouden Carolus Grand Cru of the Emperor, Rochefort 8 & 10, St. Bernardus Abt 12, Westvleteren 12
- 79% Crystal (7%)
- 77% Pale (39%)
- 68% Pilsner (68%)
- 65% Toast (13%)
- 25% Wheat (5%)
- 24% Roast (2%)
% of Belgian Dark Strong Ale recipes using each malt category (addition % in brackets)
g/L · median with IQR range
- 26% Styrian Golding
- 17% Saaz (CZ)
- 13% Hallertau Mittelfrüh
- 12% Magnum (GR)
- 11% Southern Brewer
- 11% Hallertauer Hersbrucker
- 9% Hallertau Taurus
- 8% East Kent Goldings
- 6% Tettnanger
- 6% Brewer's Gold (GR)
% of Belgian Dark Strong Ale recipes using each hop
g/L · median with IQR range
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 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% SafBrew Specialty Ale (T-58) Fermentis
- 3% Belgian Strong Ale (1388) Wyeast Labs
- 3% Belgian Ale (M41) Mangrove Jack
% of Belgian Dark Strong Ale recipes using each strain
- 67% Single Infusion
- 27% Step Mash
- 6% Decoction
88 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
Similar Styles
Ranked by similarity across OG, IBU, ABV, hop rate, and grist composition.