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Belgian Dark Strong Ale


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Prompted by a recent post (maybe John) about a Westvleteren clone anybody got any tips on this style. Seem to be a few receipes about which are probably more complex in their use of speciality grains (but probably more forgiving in terms of technique).


West 12 (Belgian Dark Strong Ale)


Original Gravity (OG): 1.090 (\xc2\xb0P): 21.6

Final Gravity (FG): 1.018 (\xc2\xb0P): 4.6

Alcohol (ABV): 9.37 %

Colour (SRM): 42.4 (EBC): 83.5

Bitterness (IBU): 35.4 (Average)


74.71% Pilsner

8.3% Candi Sugar, Dark

5.53% Caramunich I

4.43% Candi Sugar, Amber

2.77% Biscuit

1.83% Aromatic Malt

1.38% Special-B

1.05% Chocolate


1.1 g/L Northern Brewer (9.6% Alpha) @ 90 Minutes (Boil)

1.1 g/L Hersbrucker (2.8% Alpha) @ 30 Minutes (Boil)

1.1 g/L Styrian Golding (4.4% Alpha) @ 30 Minutes (Boil)



Single step Infusion at 66\xc2\xb0C for 90 Minutes. Boil for 120 Minutes


Fermented at 20\xc2\xb0C with



Recipe Generated with BrewMate


Color is out due to incorrect SRM for candi (which was syrup in the receipe I found).

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Looks like they use the Westmalle strain; WLP530 or WYeast 3787. I have made a pretty tasty similar beer with WYeast 1214 Belgian Abbey though. I agree with Graham, that grain bill looks rich and tasty!


How much are you brewing? Looks like you might need a monster starter for sure.

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