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Belgian Black Ale

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Belgian Black Ale

back to search Back to Search  Style Details 

Beer Style: Belgian Dark Strong Ale (18E)
Recipe Type: partial mash
Yield: 5.5 US gallons

Belgian Dark Strong Ale


Belgian Black Ale is a smooth, medium-bodied ale with lots of roasted barley flavor, citrus notes and just a hint of licorice. The Belgian Black Ale is styled after New Belgium Brewing Company’s 1554, but with a unique character of its own.


  • 6.6 lbs. (3 kg) Briess Amber malt extract
  • 8 oz. (224 g) Muntons roasted barley
  • 8 oz. (224 g) Briess crystal malt (60 °L)
  • 5 AAU Willamette hops (60 mins) (1 oz./28 g of 5%alpha acids)
  • 1 oz. (28 g) Cascade hops (finishing)
  • 5 oz. (140 g) priming sugar
  • White Labs WLP550 (Belgian Ale) yeast

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.052
Final Gravity: 1.012
Alcohol by Vol: 5%
Bitterness IBU: 15
Recipe Type: partial mash
Yield: 5.50 US Gallons

Click to Print Recipe


1. Sanitize all equipment.

2. Pour 2 gallons (7.6 L) of clean water into a 4-gallon (15.2 L) or larger pot. Put all crushed grains into a steeping bag and tie the end into a knot to close it. Place the grain filled bag into the brew pot water and heat to approximately 160–170 °F (71–77 °C). Do not boil the grains. Carefully remove the grain bag and allow it to drain into the brew pot without squeezing. Discard the grain-filled bag.

3. Heat the brew pot water to boiling. Remove kettle from heat. Add malt extract syrup and dry malt extract. Stir well and return to heat. Stir constantly until it returns to a boil. Add bittering hops. Be careful not to let the pot boil over. Do not use the kettle lid. Boil for 55 minutes, stirring occasionally, and then add finishing hops. Boil for an additional 5 minutes (total boiling time is 60 minutes).

4. Cool the wort rapidly to 70 °F (21 °C). Pour the brew pot contents into a sanitized 6.5-gallon (24.7-L) fermenter. Adhering a liquid crystal thermometer to the outside of the fermenter can monitor temperature.

5. With the cooled wort in the fermenter, add cold water (70 °F/21 °C) until the level reaches the 5-gallon (19-L) mark on the bucket. Sanitize a hydrometer and take the original gravity (OG) reading. Be sure to record this number for future reference.

6. Sprinkle the yeast on top of the wort and stir well. Insert the sanitized airlock into the sanitized lid. Secure the lid on the fermenter with the airlock in place (approximately half filled with clean water).

7. Place the fermenter in a warm area to maintain a temperature of 68–72 °F (20–22 °C). Keep the fermenter away from sunlight and fluorescent lights. You should notice bubbling in the airlock within 24 hours. Bubbling will slow down significantly after one or two days and then stop completely after 7–10 days. When bubbling has stopped completely prepare for bottling or optional secondary fermentation.
*Optional — a process called secondary (or two-stage) fermentation may be used to improve beer clarity and to remove sediment. After primary fermentation completes, siphon the beer into a 5-gallon (19-L) glass carboy, attach the airlock via a rubber stopper and let set for 6-7 days or until clear.

8. Sanitize all equipment used for bottling and kegging and get your beer into its final container.