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  • Belgian Dark Strong Ale

    This Belgian Quadruple-inspired ale utilizes a limited release Belgian yeast strain and Belgian Candi Syrups to create deliciously complex flavors in this Strong Ale.

    Type: Ale

    Style: Belgian / French Ales

    Batch Size: 5 gallons

    Recipe Type: Extract only

    Recipe Contributed By: Briess Technical Services Staff


    Quantity Ingredient Comment Malt Style
    6.6 lbs CBW® Pilsen Light LME 60 min boil Extract, LME
    3.3 lbs CBW® Sparkling Amber LME 60 min boil Extract, LME
    1.0 lb Belgian Candi Syrup Dark 60 min boil
    1.0 lb Belgian Candi Syrup Light 60 min boil
    1.0 oz Magnum Hops (14% AAU) 60 min boil
    1 capsule Servomyces Yeast Nutrient 10 min boil
    2 packs WLP561 Non STA1son Ale Yeast (plus 1/4 pack for bottle conditioning) Fermenter


    1. Dissolve extracts and syrups in 5 gallons of water
    2. Bring to boil, add 1.0 oz Magnum hops
    3. Boil 50 minutes
    4. Add 1 Capsule Servomyces Yeast Nutrient
    5. Boil remaining 10 minutes
    6. Turn off heat and cool wort to 70ºF
    7. Transfer to fermenter
    8. Pitch two packs of WLP561 non STA1son Ale Yeast

    Primary Fermentation: 2-4 weeks at 68-72ºF

    Secondary Fermentation: 4 weeks at 34-40ºF

    Fermentation Notes: Force carbonate, or bottle condition with dissolved priming sugar and 1/4 pack of WLP561 Non STA1son Ale Yeast for 2-3 weeks

    Original Gravity: 1.080

    Final Gravity: 1.017

    Alcohol by Weight:

    Alcohol by Volume: 8.3%

    IBU: 28

    Color: 37 SRM