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Trappist Ale - Belgian Dark Strong Ale

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 3242
Enzo's Rochefort
170 L 10.31% 29.85 1.088 1.010
All Grain 2623
Belgian Stout
6.5 gal 6.24% 35.51 1.058 1.012
All Grain 2587
Belgian Brown
6 gal 9.88% 20.97 1.092 1.017
All Grain 2319
Belgian Christmas Ale
20 L 8.74% 26.92 1.087 1.020
All Grain 2140
Johan the fisherman - saison de noel
25 L 10.52% 23.09 1.096 1.016
All Grain 2109
Belgisk Quadruppel (140 L)
140 L 10.51% 27.55 1.092 1.012
All Grain 2017
belg
21 L 8.66% 25.94 1.075 1.009
All Grain 1981
Chimay Blue Clone
20 L 10.77% 3.15 1.092 1.010
extract 1741
Chimay Blue
10 L 8.42% 20.54 1.086 1.021
All Grain 1566

Newest Belgian Dark Strong Ale Recipes

Title Size ABV IBU OG FG Color Method Views
Belgian Dark Strong Ale
19 L 11.72% 26.24 1.100 1.011
BIAB 14
Juleøl 2020
20 L 8.15% 41.84 1.069 1.007
All Grain 17
Belgian Quad
41 L 10.29% 30.41 1.098 1.019
extract 7
Belgian Quad
5 gal 10.58% 30.39 1.100 1.020
All Grain 5
Quad
11 gal 9.14% 19.73 1.087 1.017
All Grain 9
West Orange is the Best Orange with Special G
5 gal 10.67% 31.68 1.101 1.020
All Grain 31
West Orange is the Best Orange
5.5 gal 9.87% 26.14 1.088 1.013
All Grain 29
Jubarte
40 L 10% 24.91 1.087 1.011
All Grain 12
Westgartheren 12
21 L 9.86% 33.12 1.088 1.013
All Grain 27
Le belle belgique
22 L 9.78% 27.8 1.087 1.013
All Grain 9

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Special B 234 Belgian Grain roasted malt 115°L
34 4% 1% - 12%
Belgian - Pilsner 211 Belgian Grain base malt 1.6°L
37 62% 7% - 95%
Candi Syrup - Belgian Candi Syrup - D-180 118 Sugar sugar 180°L
32 10% 3% - 21%
Belgian - Aromatic 92 Belgian Grain roasted malt 38°L
33 5% 1% - 17%
Belgian - Pale Ale 71 Belgian Grain base malt 3.4°L
38 46% 11% - 100%
Belgian - CaraMunich 67 Belgian Grain crystal malt 50°L
33 5% 1% - 20%
Belgian - Biscuit 62 Belgian Grain roasted malt 23°L
35 4% 1% - 15%
Candi Syrup - Belgian Candi Syrup - D-90 59 Sugar sugar 90°L
32 7% 2% - 20%
German - Pilsner 55 German Grain base malt 1.6°L
38 61% 19% - 97%
Belgian Candi Sugar - Dark (275L) 50 Sugar sugar 275°L
38 6% 1% - 16%

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

Name Recipes Average AA Avg. Usage Usage Range
Styrian Goldings 127 5.5 39% 10% - 100%
Saaz 79 3.5 44% 7% - 100%
Hallertau Mittelfruh 76 3.75 41% 10% - 100%
Hallertau Hersbrucker 61 4 42% 8% - 100%
Magnum 54 15 56% 11% - 100%
Northern Brewer 49 7.8 40% 9% - 100%
East Kent Goldings 30 5 34% 6% - 100%
Perle 27 8.2 42% 13% - 100%
Tettnanger 23 4.5 42% 14% - 100%
Domestic Hallertau 23 3.9 41% 18% - 100%

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Special B 10 Belgian Grain roasted malt 115°L
34 37% 14% - 70%
German - Melanoidin 3 German Grain roasted malt 25°L
37 13% 12% - 13%
Belgian - CaraVienne 3 Belgian Grain crystal malt 20°L
34 44% 33% - 50%
American - Carapils (Dextrine Malt) 2 American Grain crystal malt 1.8°L
33 32% 30% - 33%
German - CaraMunich I 2 German Grain crystal malt 39°L
34 37% 33% - 40%
Belgian - Biscuit 2 Belgian Grain roasted malt 23°L
35 17% 8% - 25%
Belgian - CaraMunich 2 Belgian Grain crystal malt 50°L
33 40% 33% - 46%
United Kingdom - Roasted Barley 2 United Kingdom Grain roasted malt 550°L
29 17% 6% - 29%
Belgian - Chocolate 2 Belgian Grain roasted malt 340°L
30 12% 12% - 13%
Belgian - Aromatic 2 Belgian Grain roasted malt 38°L
33 39% 29% - 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 74 Wyeast Ale 0.12 Med-High 76% 64°F 78°F
White Labs - Abbey Ale Yeast WLP530 70 White Labs Ale High Med-High 77.5% 66°F 72°F
White Labs - Monastary Ale Yeast WLP500 33 White Labs Ales High Medium 77.5% 65°F 72°F
Wyeast - Belgian Abby Ale II 1762 30 Wyeast Ale 0.12 Medium 75% 65°F 75°F
Fermentis - Safbrew - Abbaye Yeast BE-256 29 Fermentis / Safale Ale .11 High 82% 54°F 77°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 18 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Mangrove Jack - Belgian Abbey M47 14 Mangrove Jack Ale n/a Med-High 75% 64°F 77°F
White Labs - Belgian Strong Ale Yeast WLP545 12 White Labs Ale High Medium 81.5% 66°F 72°F
Mangrove Jack - Belgian Ale Yeast M41 11 Mangrove Jack Ale n/a Medium 85% 64°F 82°F
Wyeast - Belgian Ardennes 3522 10 Wyeast Ale 0.12 High 74% 65°F 85°F

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

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 52 Water Agt Mash 22% 0% - 91%
Whirlfloc 38 Water Agt Boil 61% 0% - 100%
Lactic acid 29 Water Agt Mash 77% 14% - 100%
Calcium Chloride (dihydrate) 27 Water Agt Mash 17% 0% - 76%
Calcium Chloride (dihydrate) 19 Water Agt Sparge 17% 0% - 68%
Epsom Salt 16 Water Agt Mash 5% 0% - 19%
Irish Moss 15 Water Agt Boil 67% 11% - 100%
Baking Soda 14 Water Agt Mash 8% 0% - 25%
Table Salt 12 Water Agt Mash 3% 0% - 11%
Chalk 11 Water Agt Mash 6% 0% - 39%

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