Trappist Ale - Belgian Dark Strong Ale

A dark, complex, very strong Belgian ale with a delicious blend of malt richness, dark fruit flavors, and spicy elements. Complex, rich, smooth and dangerous.

Flavor Profile: Similar to aroma (same malt, ester, phenol, alcohol, and hop comments apply to flavor as well). Moderately malty-rich on the palate, which can have a sweet impression if bitterness is low. Usually moderately dry to dry finish, although may be up to modera

Ingredients: Belgian yeast strains prone to production of higher alcohols, esters, and sometimes phenolics are commonly used. Impression of a complex grain bill, although many traditional versions are quite simple, with caramelized sugar syrup or unrefined sugars and

BJCP Style Guide

Top 10 Belgian Dark Strong Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Gouden Carolus Classic	20 L	8.41%	19.78	1.074	1.014		All Grain	7589
Enzo's Rochefort	170 L	10.31%	29.85	1.088	1.010		All Grain	4724
Belgian Stout	6.5 gal	6.24%	35.51	1.058	1.012		All Grain	4496
Belgian Brown	6 gal	9.88%	20.97	1.092	1.017		All Grain	4481
Chimay Blue	10 L	8.42%	20.54	1.086	1.021		All Grain	3956
Belgian Christmas Ale	20 L	8.74%	26.92	1.087	1.020		All Grain	3823
CNY Barleywine	18 L	13.25%	20.05	1.121	1.020		All Grain	3738
Belgisk Quadruppel (140 L)	140 L	10.51%	27.55	1.092	1.012		All Grain	3574
Johan the fisherman - saison de noel	25 L	10.52%	23.09	1.096	1.016		All Grain	3310
belg	21 L	8.66%	25.94	1.075	1.009		All Grain	2826

Newest Belgian Dark Strong Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Cherry Donker	3.25 gal	11.02%	34.94	1.092	1.008		BIAB	18
#151 Quad	48 L	9.55%	18.85	1.088	1.015		All Grain	27
Four Horseman	5.5 gal	10.43%	31.91	1.095	1.016		All Grain	30
The Last Supper	11 gal	7.33%	31.94	1.066	1.010		All Grain	44
Phil's Belgian Dark Strong	10.5 gal	11.54%	31.53	1.097	1.010		All Grain	47
Belgian Strong Dark Ale	5.5 gal	8.7%	28.41	1.082	1.016		All Grain	45
Black Denim Belgian	5.5 gal	13.29%	28.28	1.112	1.010		All Grain	42
GGB Quad 2.0	3 gal	10.66%	38.41	1.100	1.019		All Grain	43
DUBBEL COLAB GRC	100 L	6.16%	0	1.063	1.016		All Grain	48
BELGIAN STRONG (QUAD)	12 gal	8.92%	33.8	1.085	1.017		BIAB	67

Fermentables Used In Belgian Dark Strong Ale Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Special B	411		Grain	crystal malt	115°L	34	4%	1% - 17%
Belgian - Pilsner	319	Belgian	Grain	base malt	1.6°L	37	62%	3% - 100%
Candi Syrup - Belgian Candi Syrup - D-180	220		Sugar	sugar	180°L	32	9%	2% - 21%
Aromatic	130		Grain	base malt	38°L	33	5%	1% - 17%
Candi Syrup - Belgian Candi Syrup - D-90	115		Sugar	sugar	90°L	32	7%	2% - 20%
BE - Pale Ale	113	BE	Grain	base malt	3.4°L	38	46%	6% - 100%
Cane Sugar	107		Sugar	sugar	0°L	46	8%	1% - 100%
Belgian Candi Sugar - Dark (275L)	103		Sugar	sugar	275°L	38	7%	1% - 20%
Belgian - CaraMunich	102	Belgian	Grain	crystal malt	50°L	33	6%	1% - 20%
Belgian - Biscuit	98	Belgian	Grain	roasted malt	23°L	35	4%	1% - 20%

Hops Used In Belgian Dark Strong Ale Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Styrian Goldings	237	5.5	40%	10% - 100%
Saaz	145	3.5	42%	7% - 100%
Hallertau Mittelfruh	133	3.75	44%	10% - 100%
Magnum	100	15	60%	10% - 100%
Hallertau Hersbrucker	87	4	45%	8% - 100%
Northern Brewer	80	7.8	41%	7% - 100%
East Kent Goldings	53	5	38%	6% - 100%
Tettnanger	48	4.5	46%	9% - 100%
Perle	43	8.2	44%	7% - 100%
Fuggles	33	4.5	43%	13% - 100%

Steeping Grains Used In Belgian Dark Strong Ale Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Special B	14		Grain	crystal malt	115°L	34	35%	7% - 100%
Aromatic	6		Grain	base malt	38°L	33	27%	13% - 48%
Belgian - Biscuit	6	Belgian	Grain	roasted malt	23°L	35	27%	8% - 58%
Belgian - Chocolate	6	Belgian	Grain	roasted malt	340°L	30	25%	2% - 60%
Belgian - CaraMunich	4	Belgian	Grain	crystal malt	50°L	33	36%	20% - 46%
Belgian - CaraVienne	3	Belgian	Grain	crystal malt	20°L	34	44%	33% - 50%
German - CaraMunich I	3	German	Grain	crystal malt	39°L	34	41%	33% - 50%
German - Melanoidin	3	German	Grain	roasted malt	25°L	37	13%	12% - 13%
United Kingdom - Roasted Barley	3	United Kingdom	Grain	roasted malt	550°L	29	23%	6% - 33%
American - Caramel / Crystal 120L	2	American	Grain	crystal malt	120°L	33	38%	25% - 50%

Yeasts Used In Belgian Dark Strong Ale Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Wyeast - Trappist High Gravity 3787	131	Wyeast	Ale	0.12	Med-High	76%	17.8°C	25.6°C
White Labs - Abbey Ale Yeast WLP530	104	White Labs	Ale	High	Med-High	77.5%	18.9°C	22.2°C
Fermentis - Safbrew - Abbaye Yeast BE-256	73	Fermentis / Safale	Ale	.11	High	82%	12.2°C	25°C
White Labs - Monastary Ale Yeast WLP500	60	White Labs	Ales	High	Medium	77.5%	18.3°C	22.2°C
Wyeast - Belgian Abby Ale II 1762	46	Wyeast	Ale	0.12	Medium	75%	18.3°C	23.9°C
Fermentis - Safbrew - Specialty Ale Yeast T-58	37	Fermentis / Safale	Ale	0.115	High	70%	12.2°C	25°C
Wyeast - Belgian Ale 1214	32	Wyeast	Ale	0.12	Med-Low	75%	20°C	25.6°C
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST	30	Lallemand	Belgian Ales	High	Medium	88%	17.2°C	25°C
Mangrove Jack - Belgian Ale Yeast M41	25	Mangrove Jack	Ale	n/a	Medium	85%	17.8°C	27.8°C
Mangrove Jack - Belgian Tripel M31	23	Mangrove Jack	Ale	n/a	Medium	85%	17.8°C	27.8°C

Other Ingredients Used In Belgian Dark Strong Ale Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	127	Water Agt	Mash	16%	0% - 91%
Calcium Chloride (dihydrate)	73	Water Agt	Mash	16%	0% - 72%
Lactic acid	66	Water Agt	Mash	71%	0% - 100%
Whirlfloc	65	Water Agt	Mash	57%	2% - 100%
Epsom Salt	49	Water Agt	Mash	8%	0% - 50%
Baking Soda	35	Water Agt	Mash	11%	0% - 33%
Calcium Chloride (dihydrate)	28	Water Agt	Mash	20%	0% - 100%
Calcium Chloride (anhydrous)	27	Water Agt	Mash	18%	0% - 100%
Irish Moss	27	Fining	Boil	56%	0% - 100%
Chalk	25	Water Agt	Mash	7%	0% - 40%

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