Originally Posted by bknifefight
Are you trying to make it a little darker with the Amber DME and dark candi sugar?
Here's what I would throw together for a Belgian Strong Ale or tripel:
8-9 lbs of Pilsen DME
2 lbs Cane Sugar (it's the same as clear candi sugar but MUCH cheaper)
Some Saaz and Hallertau hops.
Belgian Strong Ale Yeast
It'll be nice and light and dry with good yeast spice. Just my two cents.
That sounds about perfect but I think he's trying to make a DARK strong. This thread is about a dark strong, right?
I would start with the pilsner extract as a base
1 lb table sugar
1 lb dark Belgian candy sugar. (this comes as a syrup that you can get at any good HBS don't use the rock candy crap)
Special B (very important)
maybe a touch of chocolate malt
Definitely make a big starter. use the calculator on the mr malty site. Even with a stir plate the starter for this style will be huge. With out a stir plate your probably better off pitching on to the cake of a previous batch. Perhaps make a lower strength Belgian pale ale and use the cake from that. Start the ferment slow at 64F then slowly raise the temp to 70F. Keep at 70F for the remainder of fermentation.