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  • Belgian Strong Ale

    This Belgian Strong Ale showcases a wide variety of flavors imparted from spices, hops, dark candi sugar and a variety of malts.

    Type: Ale

    Style: Belgian / French Ales

    Batch Size: 5 gallons

    Recipe Type: Extract with grain

    Recipe Contributed By: Briess Technical Services Team


    Quantity Ingredient Comment Malt Style
    6.6 lbs CBW® Pilsen Light LME Extract, LME
    4 lbs Pale Ale Malt Base
    1.5 lbs Bonlander® Munich Malt Kilned, Munich
    0.5 lb Victory® Malt Roasted, Biscuit
    2 oz Chocolate Malt Roasted, Chocolate
    0.5 lb Flaked Wheat Flakes
    0.25 lb Belgian Candi Sugar Dark
    1 oz Northern Brewer (7% AA) Boil 60 minutes
    0.25 oz Saaz Hops (5% AA) Boil 10 minutes
    0.25 oz Goldings Hops (5% AA) Boil 10 minutes
    4 gm Bitter Orange Peel Boil 10 minutes
    0.25 oz Saaz Hops (5% AA) Boil 1 minute
    0.25 oz Goldings Hops (5% AA) Boil 1 minute
    2 gm Coriander Fresh ground, Boil 1 minute
    2 vials WLP540 Abbey IV Ale Yeast
    1 capsule Servomyces Yeast Nutrient Boil 10 minutes


    1. Perform mini-mash with 4 gallons of water and grains
    2. Steep at 152-158ºF for 45 minutes
    3. Add extract and candi sugar
    4. Bring to a boil
    5. Add bittering hops and bring to a rolling boil
    6. Add finishing hops, orange peel, coriander and Servomyces as indicated
    7. Remove from heat
    8. Cool to 72ºF
    9. Transfer to primary fermenter
    10. Fill to desired level with cold water
    11. Oxygenate and pitch yeast

    Primary Fermentation: 14-21 days at 70ºF

    Secondary Fermentation:

    Fermentation Notes: Bottle condition with 0.25 vials of WLP540 Abbey IV Ale Yeast

    Original Gravity: 1.091

    Final Gravity: 1.022

    Alcohol by Weight: 7.2%

    Alcohol by Volume: 9%

    IBU: 20

    Color: 18 SRM