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	10027
Belgian Stout	6.5 gal	6.24%	35.51	1.058	1.012		All Grain	5746
Belgian Brown	6 gal	9.88%	20.97	1.092	1.017		All Grain	5722
John's Westvleteren 12 Clone	20 gal	10.75%	36.22	1.095	1.013		All Grain	5655
Enzo's Rochefort	170 L	10.31%	29.85	1.088	1.010		All Grain	5613
Chimay Blue	10 L	8.42%	20.54	1.086	1.021		All Grain	5532
Belgian Christmas Ale	20 L	8.74%	26.92	1.087	1.020		All Grain	4738
CNY Barleywine	18 L	13.25%	20.05	1.121	1.020		All Grain	4587
Belgisk Quadruppel (140 L)	140 L	10.51%	27.55	1.092	1.012		All Grain	4510
Quadrupel	13 L	8.08%	25.05	1.082	1.021		All Grain	4013

Newest Belgian Dark Strong Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Vierkant	20.8 L	8.99%	13.79	1.083	1.015		All Grain	36
Quad lote 292	110 L	9.19%	23.03	1.088	1.018		All Grain	64
Quad	25 L	8.85%	25.32	1.082	1.014		All Grain	157
Reserve-jul 2026	21 L	9.28%	23.59	1.086	1.015		All Grain	60
Belgian Dark Strong Ale	5 gal	9.35%	22.34	1.095	1.024		All Grain	72
Chimay Blue Clone	22 L	8.26%	29.68	1.075	1.012		All Grain	90
Belgian Strong Ale	21 L	8.96%	19.39	1.095	1.027		All Grain	118
Headache	10 gal	9.83%	31	1.092	1.017		All Grain	73
0626 Quadrupel	20 L	9.98%	38.41	1.091	1.015		All Grain	252
Avundsjuk - Belgisk quad 2026	21 L	9.68%	28.07	1.081	1.012		All Grain	131

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Special B	437		Grain	crystal malt	115°L	34	4%	1% - 27%
Belgian - Pilsner	345	Belgian	Grain	base malt	1.6°L	37	62%	7% - 100%
Candi Syrup - Belgian Candi Syrup - D-180	252		Sugar	sugar	180°L	32	9%	1% - 21%
Aromatic	134		Grain	base malt	38°L	33	5%	1% - 31%
Belgian Candi Syrup - D-90	133		Sugar	sugar	90°L	32	7%	2% - 20%
BE - Pale Ale	121	BE	Grain	base malt	3.4°L	38	46%	6% - 100%
Belgian Candi Sugar - Dark (275L)	121		Sugar	sugar	275°L	38	7%	1% - 20%
Cane Sugar	119		Sugar	sugar	0°L	46	8%	1% - 100%
Belgian - CaraMunich	108	Belgian	Grain	crystal malt	50°L	33	6%	1% - 20%
Belgian Candi Sugar - Amber/Brown (60L)	108		Sugar	sugar	60°L	38	9%	1% - 22%

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

Name	Recipes	Average AA	Avg. Usage	Usage Range
Styrian Goldings	273	5.5	40%	10% - 100%
Saaz	172	3.5	43%	7% - 100%
Hallertau Mittelfruh	151	3.75	43%	10% - 100%
Magnum	115	15	58%	4% - 100%
Hallertau Hersbrucker	95	4	44%	8% - 100%
Northern Brewer	89	7.8	42%	7% - 100%
East Kent Goldings	62	5	38%	6% - 100%
Tettnanger	56	4.5	46%	9% - 100%
Perle	47	8.2	44%	7% - 100%
Domestic Hallertau	37	3.9	47%	17% - 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%
Belgian - Biscuit	7	Belgian	Grain	roasted malt	23°L	35	26%	8% - 58%
Aromatic	6		Grain	base malt	38°L	33	27%	13% - 48%
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%
American - Carapils (Dextrine Malt)	3	American	Grain	crystal malt	1.8°L	33	28%	20% - 33%
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%

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	140	Wyeast	Ale	0.12	Med-High	76%	64°F	78°F
White Labs - Abbey Ale Yeast WLP530	116	White Labs	Ale	High	Med-High	77.5%	66°F	72°F
Fermentis - Safbrew - Abbaye Yeast BE-256	81	Fermentis / Safale	Ale	.11	High	82%	54°F	77°F
White Labs - Monastary Ale Yeast WLP500	67	White Labs	Ales	High	Medium	77.5%	65°F	72°F
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST	50	Lallemand	Belgian Ales	High	Medium	80%	63°F	77°F
Wyeast - Belgian Abby Ale II 1762	48	Wyeast	Ale	0.12	Medium	75%	65°F	75°F
Fermentis - Safbrew - Specialty Ale Yeast T-58	39	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Wyeast - Belgian Ale 1214	34	Wyeast	Ale	0.12	Med-Low	75%	68°F	78°F
Mangrove Jack - Belgian Ale Yeast M41	29	Mangrove Jack	Ale	n/a	Medium	85%	64°F	82°F
Mangrove Jack - Belgian Tripel M31	26	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	162	Water Agt	Mash	14%	0% - 91%
Calcium Chloride (dihydrate)	96	Water Agt	Mash	16%	0% - 72%
Lactic acid	81	Water Agt	Mash	68%	0% - 100%
Whirlfloc	79	Water Agt	Boil	54%	1% - 100%
Epsom Salt	69	Water Agt	Mash	8%	0% - 50%
Baking Soda	50	Water Agt	Mash	9%	0% - 37%
Calcium Chloride (anhydrous)	44	Water Agt	Mash	16%	0% - 100%
Irish Moss	35	Fining	Boil	54%	0% - 100%
Chalk	34	Water Agt	Mash	6%	0% - 41%
Yeast Nutrient	31	Other	Boil	28%	0% - 94%

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