This Belgian Dark Strong Ale recipe comes from the American Homebrewers Association website and was originally formulated by Michael Tonsmeire (The Mad Fermentationist) and can be found here. I had to make some modifications due to ingredient selections at my local homebrew store, including substitutions for the hops and a different 2-row grain selection. I am going to be brewing it for the first time this weekend and can’t wait for it to be ready!
Recipe
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 5.5 gal |
60 min |
24.6 IBUs |
20.8 SRM |
1.098 |
1.014 |
11.2 % |
Style Details
| Name |
Cat. |
OG Range |
FG Range |
IBU |
SRM |
Carb |
ABV |
| Belgian Dark Strong Ale |
26 D |
1.075 - 1.11 |
1.01 - 1.024 |
20 - 35 |
12 - 22 |
2.5 - 3.2 |
8 - 12 % |
Fermentables
| Name |
Amount |
% |
| Pale Ale (BestMälz) |
16.5 lbs |
83.8 |
| Caramunich Malt |
1 lbs |
5.08 |
| Carafa Special II (Weyermann) |
3.04 oz |
0.96 |
| Sugar, Table (Sucrose) |
1 lbs |
5.08 |
| Pomegranate Molassas |
1 lbs |
5.08 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Magnum |
0.75 oz |
60 min |
Boil |
Pellet |
12 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Cardamom Seed |
0.25 g |
0 min |
Boil |
Spice |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Abbey Ale (WLP530) |
White Labs |
78% |
66°F - 72°F |
Mash
| Step |
Temperature |
Time |
| Mash In |
152°F |
60 min |
Notes
| Add molassas during "secondary" when temperature increases to 70 degrees. |
Fermentation Schedule
Primary – 3 days @ 63°F, then increase to 70°F and add the molassas. Let ferment until done then keg/bottle.
