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  • Sterkte van Belgie Ale

    This Belgian Dark Strong Ale combines dark-caramel and Munich-type maltiness with complex esters and phenolics, imparted by White Lab's Belgian Strong Ale Yeast.

    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
    3.3 lbs CBW® Sparkling Amber LME Extract, LME
    3.3 lbs CBW® Pilsen Light LME Extract, LME
    2.5 lbs Pale Ale Malt Base
    1.5 lbs Aromatic Munich Malt Kilned, Munich
    0.5 lbs Caramel Malt 120L Caramel, Crystal
    1 lb Sugar
    1.5 oz Styrian Golding (5% AA hop) 60 min boil
    0.5 oz Styrian Golding (5% AA hop) 20 min boil
    2 vials white Labs WLP545 Belgian Strong Ale Yeast
    1 capsule Servomyces Yeast Nutrient 10 min boil


    1. Steep malt at 148-154ºF for 45 minutes
    2. Bring water to boil
    3. Remove from heat and add first hop addition
    4. Boil 40 minutes
    5. Add extract, sugar, second hop addition
    6. Boil 20 minutes
    7. Cool to 66ºF, oxygenate wort
    8. Pitch 2 vials WLP545 Belgian Strong Ale Yeast

    Primary Fermentation: 2 weeks at 66ºF

    Secondary Fermentation: 4 weeks at 36-40ºF

    Fermentation Notes: Force carbonate or bottle condition with 1/4 pack WLP545

    Original Gravity: 1.076

    Final Gravity: 1.017

    Alcohol by Weight: 6.2%

    Alcohol by Volume: 7.7%

    IBU: 27

    Color: 25