Dawson’s Belgian Dark Strong Ale 2013 Homebrew Recipe


As seen brewed by Michael Dawson in Chop & Brew – Episode 12. Thanks to Michael for sharing this recipe with us.

Belgian Dark Strong Ale 2013
5 gallons, all-grain
Target OG: 1.076 (adjust grist for your efficiency)
19 SRM, 26 IBU


  • 10 lbs Belgian Pils (78%)
  • 1.5 lbs Weyermann Bohemian Dark (12%)
  • 4 oz C-120 or Special B (2%)
  • 2 oz Blackprinz or Debittered Black (1%)

Mash at 152F for 60 minutes.

You may need to adjust based on equipment, but as a baseline I’d use about 16 liters to mash, then enough 170*F sparge water to reach a preboil volume of approximately 6-6.5 gallons (24-26 liters or so). I boiled this wort for 60 minutes, but longer (90 min) would be fine too – just adjust for bittering and boil-off.

Hop and other fermentables:

  • 1 oz First Gold (8.6% aa, whole) at 60 min
  • 0.5 lbs D180 candi syrup (end of boil)
  • 0.5 lbs Brun Foncee soft candi sugar (end of boil)

Pitch Wyeast 3822 Belgian Strong Dark Ale. If not available, ferment with Wyeast 3787 Trappist High Gravity or Wyeast 3522 Belgian Ardennes.

Partial mash version: Mash 1 lb Belgian Pils, 1.5 lbs Bohemian Dark, 4 oz C-120, 2 oz Blackprinz. Add 7.5 lbs Pilsen LME to boil and increase bittering hops to 1.25 oz.



  1. Pingback: Chop & Brew – Episode 12: Belgian Dark Strong Ales | Chop & Brew

  2. Looks like the percentages are off… they only add up to 93. I think the numbers should be 84, 12, 2, 1.

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  4. Dave: As the sugar additions are fermentable they are considered part of the grist bill. They make up the “missing” 7 points.

    Happy Brewing!

  5. Nick

    Is the 1.076 OG including the 1/2 lb of D180? That is at the low end for this style. Plus, compare this to the 2011 recipe with a 1.104 OG. Just wondering. I’d like to try this recipe but want to make sure I’m reading this right.

    • Per Dawson:
      “Yep, not the same recipe at all – two very different worts for two very different yeasts. Lower end of the OG range mainly cause I didn’t want to wait years for this one to come into shape.”

      • Nick

        Thanks Chip. Always on top of it. Any feedback on this brew? Tasting notes or what not?

        • We are very behind on this project, but making up for it now. I am actually going to Dawson’s tomorrow to shoot the batches going into secondaries with different things happening to them there. Hopefully the control group will be ready to drink fairly soon while some of the others will take time.

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