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	8854
Enzo's Rochefort	170 L	10.31%	29.85	1.088	1.010		All Grain	5133
Belgian Brown	6 gal	9.88%	20.97	1.092	1.017		All Grain	5065
Belgian Stout	6.5 gal	6.24%	35.51	1.058	1.012		All Grain	4935
Chimay Blue	10 L	8.42%	20.54	1.086	1.021		All Grain	4757
Belgian Christmas Ale	20 L	8.74%	26.92	1.087	1.020		All Grain	4204
CNY Barleywine	18 L	13.25%	20.05	1.121	1.020		All Grain	4202
Belgisk Quadruppel (140 L)	140 L	10.51%	27.55	1.092	1.012		All Grain	4013
John's Westvleteren 12 Clone	20 gal	10.75%	36.22	1.095	1.013		All Grain	3853
Johan the fisherman - saison de noel	25 L	10.52%	23.09	1.096	1.016		All Grain	3617

Newest Belgian Dark Strong Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Date Quadrupel	21 L	11.63%	14.18	1.112	1.023		All Grain	41
Dark Trappist Trippell	1 gal	7.81%	21.11	1.074	1.014		Partial Mash	66
Four-Stroke Strength	5 gal	11.75%	27.45	1.108	1.018		All Grain	64
Chimay Blue Clone	5.5 gal	9.44%	28.14	1.089	1.017		All Grain	121
NHC Dark Strong	7.5 gal	9.56%	30.45	1.085	1.012		All Grain	50
quad	5.5 gal	10.53%	26.71	1.102	1.022		All Grain	48
Monk's Brew	7.5 L	9.84%	28.86	1.098	1.023		All Grain	108
Belgian Dark Strong - JCHB barrel project	5.5 gal	10.6%	32.23	1.099	1.018		BIAB	72
Chiditaquad	4 gal	9.94%	34.36	1.094	1.018		BIAB	62
Quad	5.5 gal	11.47%	29.1	1.104	1.017		extract	109

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Special B	421		Grain	crystal malt	115°L	34	4%	1% - 27%
Belgian - Pilsner	324	Belgian	Grain	base malt	1.6°L	37	62%	7% - 100%
Candi Syrup - Belgian Candi Syrup - D-180	235		Sugar	sugar	180°L	32	9%	1% - 21%
Aromatic	132		Grain	base malt	38°L	33	5%	1% - 65%
Candi Syrup - Belgian Candi Syrup - D-90	123		Sugar	sugar	90°L	32	7%	2% - 20%
BE - Pale Ale	117	BE	Grain	base malt	3.4°L	38	46%	6% - 100%
Belgian Candi Sugar - Dark (275L)	114		Sugar	sugar	275°L	38	7%	1% - 20%
Cane Sugar	112		Sugar	sugar	0°L	46	8%	1% - 100%
Belgian - CaraMunich	105	Belgian	Grain	crystal malt	50°L	33	6%	1% - 20%
Belgian - Biscuit	100	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	254	5.5	40%	10% - 100%
Saaz	161	3.5	42%	7% - 100%
Hallertau Mittelfruh	142	3.75	44%	10% - 100%
Magnum	105	15	59%	10% - 100%
Hallertau Hersbrucker	91	4	44%	8% - 100%
Northern Brewer	85	7.8	41%	7% - 100%
East Kent Goldings	54	5	37%	6% - 100%
Tettnanger	51	4.5	45%	9% - 100%
Perle	45	8.2	44%	7% - 100%
Fuggles	35	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%
Briess - Aromatic Munich Malt 20L	3	US	Grain	specialty malt	20°L	35.4	33%	33% - 33%

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	137	Wyeast	Ale	0.12	Med-High	76%	64°F	78°F
White Labs - Abbey Ale Yeast WLP530	111	White Labs	Ale	High	Med-High	77.5%	66°F	72°F
Fermentis - Safbrew - Abbaye Yeast BE-256	76	Fermentis / Safale	Ale	.11	High	82%	54°F	77°F
White Labs - Monastary Ale Yeast WLP500	65	White Labs	Ales	High	Medium	77.5%	65°F	72°F
Wyeast - Belgian Abby Ale II 1762	47	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
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST	35	Lallemand	Belgian Ales	High	Medium	88%	63°F	77°F
Wyeast - Belgian Ale 1214	33	Wyeast	Ale	0.12	Med-Low	75%	68°F	78°F
Mangrove Jack - Belgian Tripel M31	26	Mangrove Jack	Ale	n/a	Medium	85%	64°F	82°F
Mangrove Jack - Belgian Ale Yeast M41	25	Mangrove Jack	Ale	n/a	Medium	85%	64°F	82°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	140	Water Agt	Mash	15%	0% - 91%
Calcium Chloride (dihydrate)	82	Water Agt	Mash	15%	0% - 72%
Whirlfloc	73	Water Agt	Boil	56%	2% - 100%
Lactic acid	68	Water Agt	Mash	72%	0% - 100%
Epsom Salt	58	Water Agt	Mash	8%	0% - 50%
Baking Soda	43	Water Agt	Mash	10%	0% - 33%
Calcium Chloride (anhydrous)	35	Water Agt	Mash	18%	0% - 100%
Irish Moss	32	Fining	Boil	55%	0% - 100%
Chalk	29	Water Agt	Mash	6%	0% - 42%
Calcium Chloride (dihydrate)	28	Water Agt	Other	20%	0% - 100%

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