Beer Style: Belgian Strong and Abbey Ales
River’s Edge Brewing Co.’s Indubious Belgian-style Dubbel clone
Indubious, which won a silver medal at the 2015 Great American Beer Festival, is a Belgian-style dubbel brewed with caramel and aromatic malt, and boosted with caramelized candi sugar to hit an ABV of 8.1%.
Paradigm Shift Craft Brewery’s Neighbor Girl Tripel clone
Continental Pilsner malt makes up the majority of the base with a few specialty malts for character. The secret ingredient to this 8.2% ABV, 3.7 SRM tripel is a heavy-handed addition of Belgian candi sugar.
Gordon Strong’s Belgian Tripel
For the right Belgian character, take care to let it ferment to completion, then cool condition it for several weeks.
2-for-1 Belgian Dubble
2-for-1 Belgian Dubble (5 gallons/19 L, extract with grains)OG = 1.080 FG = 1.018IBU = 30 SRM = 25 ABV = 8.3% Ingredients7.7 lbs. (3.5 kg) light dried malt extract 5.6 oz. (160
MASH Barrel Tripel
MASH Barrel Tripel (5 gallons/19 L, all-grain) OG = 1.080 FG = 1.009IBU = 33 SRM = 4 ABV = 9.4% This is the fourth recipe members of the MASH homebrew club brewed
Squash Tripel
An unspiced squash tripel recipe courtesy of Will Meyers, Brewmaster at Cambridge Brewing Company in Cambridge, Massachusetts.
Big Island Brewhaus’ Golden Sabbath clone
Stylistically, Golden Sabbath can be considered a slightly fuller-bodied Belgian golden strong ale. The use of local Hawaiian honey in place of traditional Belgian candi sugar provides body, a silky texture, and an inviting aroma.
Pedal Haus Brewery’s Barrel-Aged Quad Clone
It’s a beer big in all regards: Aroma, flavor, mouthfeel, and alcohol. The beer has a full body, with enough carbonation (2.8 v/v) to give it a “lighter than it really is” feel to it. Though the alcohol is strong at 10.6% ABV, it is just one of many components to this complex beer that blend into the whole instead of standing out by itself.
Ode to val d’or
Ode to val d’or (5 gallons/19 L, all-grain)OG = 1.056 FG = 1.002IBU = 33 SRM = 9 ABV = 6.9% Orval pours orange-brown with a big, rocky head. The very spritzy
Gordon Strong’s Belgian Dark Strong Ale
I’m presenting a fairly complex recipe that uses layers of malt flavor to build a solid base that displays the yeast character well.
