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 GuideTop 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 | 7457 | |
Enzo's Rochefort |
170 L | 10.31% | 29.85 | 1.088 | 1.010 | All Grain | 4680 | |
Belgian Brown |
6 gal | 9.88% | 20.97 | 1.092 | 1.017 | All Grain | 4437 | |
Belgian Stout |
6.5 gal | 6.24% | 35.51 | 1.058 | 1.012 | All Grain | 4436 | |
Chimay Blue |
10 L | 8.42% | 20.54 | 1.086 | 1.021 | All Grain | 3866 | |
Belgian Christmas Ale |
20 L | 8.74% | 26.92 | 1.087 | 1.020 | All Grain | 3788 | |
CNY Barleywine |
18 L | 13.25% | 20.05 | 1.121 | 1.020 | All Grain | 3680 | |
Belgisk Quadruppel (140 L) |
140 L | 10.51% | 27.55 | 1.092 | 1.012 | All Grain | 3496 | |
Johan the fisherman - saison de noel |
25 L | 10.52% | 23.09 | 1.096 | 1.016 | All Grain | 3276 | |
belg |
21 L | 8.66% | 25.94 | 1.075 | 1.009 | All Grain | 2794 |
Newest Belgian Dark Strong Ale Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
2024 Club Project - Belgian Quad |
65 gal | 10.02% | 36.73 | 1.097 | 1.021 | All Grain | 6 | |
GGB Quad 2.0 |
3 gal | 10.66% | 38.41 | 1.100 | 1.019 | All Grain | 15 | |
DUBBEL COLAB GRC |
100 L | 6.16% | 0 | 1.063 | 1.016 | All Grain | 19 | |
BELGIAN STRONG (QUAD) |
12 gal | 8.92% | 33.8 | 1.085 | 1.017 | BIAB | 41 | |
Awesome Recipe |
5.5 gal | 9.43% | 0 | 1.091 | 1.019 | All Grain | 35 | |
Awesome Recipe |
5.5 gal | 9.43% | 0 | 1.091 | 1.019 | All Grain | 47 | |
Belgian Strong Dark Ale |
2.5 gal | 9.11% | 0 | 1.087 | 1.018 | extract | 36 | |
St. Vallrun (SRX Triple) |
24 L | 9.29% | 26.47 | 1.078 | 1.007 | All Grain | 64 | |
Belchin' Strong Dark Belgian |
3 gal | 9.87% | 31.48 | 1.095 | 1.020 | BIAB | 76 | |
Rochefort 10 |
12 gal | 10.98% | 32.14 | 1.104 | 1.020 | All Grain | 76 |
Fermentables Used In Belgian Dark Strong Ale Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
Special B | 409 | 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 | 216 | Sugar | sugar |
180°L
|
32 | 9% | 2% - 21% | |
Aromatic | 128 | Grain | base malt |
38°L
|
33 | 5% | 1% - 17% | |
Candi Syrup - Belgian Candi Syrup - D-90 | 114 | Sugar | sugar |
90°L
|
32 | 7% | 2% - 20% | |
BE - Pale Ale | 109 | BE | Grain | base malt |
3.4°L
|
38 | 46% | 11% - 100% |
Cane Sugar | 106 | Sugar | sugar |
0°L
|
46 | 8% | 1% - 100% | |
Belgian - CaraMunich | 102 | Belgian | Grain | crystal malt |
50°L
|
33 | 6% | 1% - 20% |
Belgian Candi Sugar - Dark (275L) | 100 | Sugar | sugar |
275°L
|
38 | 7% | 1% - 20% | |
Belgian - Biscuit | 95 | 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 | 39% | 10% - 100% |
Saaz | 146 | 3.5 | 42% | 7% - 100% |
Hallertau Mittelfruh | 130 | 3.75 | 43% | 10% - 100% |
Magnum | 98 | 15 | 59% | 10% - 100% |
Hallertau Hersbrucker | 87 | 4 | 45% | 8% - 100% |
Northern Brewer | 80 | 7.8 | 41% | 7% - 100% |
East Kent Goldings | 52 | 5 | 38% | 6% - 100% |
Tettnanger | 48 | 4.5 | 44% | 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% | 64°F | 78°F |
White Labs - Abbey Ale Yeast WLP530 | 104 | White Labs | Ale | High | Med-High | 77.5% | 66°F | 72°F |
Fermentis - Safbrew - Abbaye Yeast BE-256 | 72 | Fermentis / Safale | Ale | .11 | High | 82% | 54°F | 77°F |
White Labs - Monastary Ale Yeast WLP500 | 59 | White Labs | Ales | High | Medium | 77.5% | 65°F | 72°F |
Wyeast - Belgian Abby Ale II 1762 | 45 | Wyeast | Ale | 0.12 | Medium | 75% | 65°F | 75°F |
Fermentis - Safbrew - Specialty Ale Yeast T-58 | 38 | Fermentis / Safale | Ale | 0.115 | High | 70% | 54°F | 77°F |
Wyeast - Belgian Ale 1214 | 33 | Wyeast | Ale | 0.12 | Med-Low | 75% | 68°F | 78°F |
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST | 32 | Lallemand | Belgian Ales | High | Medium | 88% | 63°F | 77°F |
Mangrove Jack - Belgian Ale Yeast M41 | 24 | Mangrove Jack | Ale | n/a | Medium | 85% | 64°F | 82°F |
White Labs - Belgian Strong Ale Yeast WLP545 | 22 | White Labs | Ale | High | Medium | 81.5% | 66°F | 72°F |
Other Ingredients Used In Belgian Dark Strong Ale Recipes (View More)
Name | Recipes | Type | Use | Avg. Usage | Usage Range |
---|---|---|---|---|---|
Gypsum | 127 | Water Agt | Mash | 15% | 0% - 91% |
Calcium Chloride (dihydrate) | 73 | Water Agt | Sparge | 15% | 0% - 72% |
Whirlfloc | 66 | Water Agt | Mash | 58% | 2% - 100% |
Lactic acid | 66 | Water Agt | Mash | 71% | 0% - 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 | Water Agt | Boil | 56% | 0% - 100% |
Chalk | 24 | Water Agt | Mash | 5% | 0% - 39% |