Beer Style: Strong Ale Family

Belgian Tripel

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OG = 1.065 to 1.095; FG = 1.013 to 1.020; IBU = 20 to 35; SRM = 3.5 to 6  Belgian tripel is a pale to deep gold beer with good clarity. Head retention is good and long lasting with intricate Belgian lace, except in the higher-alcohol versions, in which the alcohol can affect the


Chimay Cinq Cents clone

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Deep copper to light brown, fruity and rich, there just isn’t a better beer in the world than this Belgian Trappist ale. This is essentially an all-grain recipe, although there are some sugar adjuncts for higher alcohol content. The yeast is essential. I carefully saved the dregs from an entire six-pack of the White Label and a 22-oz. bottle of the Cinq Cents (which Michael Jackson says are the same thing) and built up to a half-gallon starter. Golden syrup is an English sweetener (increasingly easy to find here; check your gourmet bakery shop if your homebrew supplier isn’t carrying it yet), which is essentially invert sugar.


McZainasheff’s Wee

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Jamil Zainasheff provides BYO readers with a recipe for a smooth, easy-drinking, albeit heavy-hitting wee heavy. Buckle up!


Wee Little Hottie

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Looking to add some heat to a malt-forward style like a wee heavy? We’ve got you covered.


Elixir of Life

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An Olde Ale was the first C.H.A.O.S. all-club barrel project and a recipe that is suitable for aging in any type of spirit barrel, but also tasty on its own.


Amazon Old Ale (1-gallon)

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A 1-gallon (3.8 L) recipe for an Old Ale


Old Fiddlehead Maple Barleywine

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For those lucky enough to have access to fresh maple sap, this recipe is a great use of the sap in beer. Recipe courtesy of Vermont Homebrew Supply: Winooski, Vermont


Dubbel Halo Ale

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Horst Dornbusch lays out a recipe with fermentation tips for those looking to brew up a Belgian Dubbel.


Silent Tripel

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Horst Dornbusch provides a recipe for a Belgian Tripel.


BYOB English Old Ale

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Recipe submitted to BYO by Brew Your Own Brew — Tucson, Arizona
www.brewyourownbrew.com


Brouwerij Duvel Moortgat’s Duvel clone

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Duvel is the classic Belgian golden ale. Although it is very strong (8.5% ABV), the beer is extremely light in color and dry in taste. The dense, white head that sits above the beer lasts until the beer is done. In the US, bottles of Duvel often show some oxidation in the aroma. Brewing it fresh at home gives you a glimpse of what it tastes like in Belgium. The yeast will not have an easy job here; they are dealing with a high-gravity, high-adjunct wort. Help them (and yourself) out by making a big yeast starter for a high cell count at pitching.


Brasserie D’Orval’s Orval Trappist Ale clone

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Orval pours orange-brown with a big, rocky head. The very spritzy levels of carbonation and lightly sour with a distinctive Brett character make the beer feel prickly on the tongue. Orval beer is distinctly dry and has little hop bitterness or flavor, although it is the only Trappist ale to be dry hopped. You’ll really taste the pale malt base, so don’t use US, German or English malts for this.


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