Originally featured in the March 2023 Grouse Malt House Collaboration Series, this gluten-free Belgian Dark Strong Ale delivers the rich complexity and warming character of classic Belgian abbey ales without relying on traditional barley malts. A layered grain bill of millet and buckwheat malts creates notes of dark fruit, toasted bread, caramel, and gentle roast, while Czech Saaz and Savinjski Golding hops provide restrained bitterness and subtle herbal spice. Fermented with Lallemand Abbaye yeast, this bold yet elegant ale showcases expressive Belgian esters and a smooth, dry finish worthy of special occasions and extended cellaring.
Ingredients
Grain Bill
- 9.56 lb Pale Millet Malt
- 4.25 lb Vienna Millet Malt
- 3.19 lb Pale Buckwheat Malt
- 2.13 lb Griffin Millet Malt
- 1.06 lb Roasted Cara Millet Malt
- 1.06 lb Dutch Roasted Millet Malt
Hops
- 1.50 oz Czech Saaz Hops (60 min)
- 1.25 oz Savinjski Golding Hops (10 min)
- 0.50 oz Czech Saaz Hops (5 min)
Other Additions
- 0.50 tsp Irish Moss (10 min)
Yeast
- 1 package Lallemand Abbaye Belgian Ale Yeast
Yeast Nutrient
Use yeast nutrients according to the manufacturer's dosage and timing recommendations.
Brewing Instructions
Refer to our all-grain brewing tutorials for mash and boil procedures. Pitch the yeast at 64°F, then allow fermentation to naturally rise to 68–70°F over 5–7 days. Condition for an additional 5–7 days. Follow the yeast manufacturer's recommendations for fermentation and temperature control.
Beer at a Glance
| Beer Style: | Belgian Dark Strong Ale |
| Recipe Type: | All-Grain |
| Yield: | 5 Gallons |
| IBU: | 21.5 |
| SRM: | 18.0 |
Using Ceremix® Flex and Ondea Pro (Requires Both Enzymes)
| OG: | 1.086 |
| FG: | 1.017 |
| ABV: | 9.1% |
Using Termamyl SC DS and SEBAmyl L (Requires Both Enzymes)
| OG: | 1.075 |
| FG: | 1.015 |
| ABV: | 7.88% |