Belgian Dark Strong Ale

BJCP 26D specs

The band is the guideline range — the marker is where the modern homebrew average actually lies.

Common grains

Percentages are each grain's average share of the grain bill when used.

• 2°
  Pilsner malt63%
• 180°
  Belgian dark candi syrup10%
• 150°
  Special B (~120-180°L)4%
• 55°
  Crystal (medium, ~40-70°L)6%
• 2°
  Pale / 2-row (generic)52%
• —
  Sugar (cane/table)9%
• 9°
  Munich (light)16%
• 20°
  Aromatic malt5%

Common hops

Ranked by how often brewers reach for them.

Common yeasts

Ranked by how often brewers pitch each strain.

Ale

WLP530 Abbey Ale Yeast

White Labs

Atten75–80%

Temp19–22°C

Ale

3787 Trappist High Gravity

Wyeast

Atten74–78%

Temp18–26°C

Ale

1762 Belgian Abbey Style Ale II

Wyeast

Atten73–77%

Temp18–24°C

Ale

WLP500 Trappist Ale Yeast

White Labs

Atten75–80%

Temp18–22°C

Ale

SafAle BE-256

Fermentis

Atten82–86%

Temp15–20°C

Ale

WLP545 Belgian Strong Ale Yeast

White Labs

Atten78–85%

Temp19–22°C

Ale

LalBrew Abbaye

Lallemand

Atten77–83%

Temp17–25°C

Ale

SafAle T-58

Fermentis

Atten72–78%

Temp12–25°C