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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 2986
Enzo's Rochefort
170 L 10.31% 29.85 1.088 1.010
All Grain 2506
Belgian Stout
6.5 gal 6.24% 35.51 1.058 1.012
All Grain 2458
Belgian Brown
6 gal 9.88% 20.97 1.092 1.017
All Grain 2173
Johan the fisherman - saison de noel
25 L 10.52% 23.09 1.096 1.016
All Grain 2017
Belgian Christmas Ale
20 L 8.74% 26.92 1.087 1.020
All Grain 2012
belg
21 L 8.66% 25.94 1.075 1.009
All Grain 1938
Belgisk Quadruppel (140 L)
140 L 10.51% 27.55 1.092 1.012
All Grain 1913
Chimay Blue Clone
20 L 10.77% 3.15 1.092 1.010
extract 1439
Chimay Blue
10 L 8.42% 20.54 1.086 1.021
All Grain 1432

Newest Belgian Dark Strong Ale Recipes

Title Size ABV IBU OG FG Color Method Views
Nighty Night
3.1 gal 10.87% 38.88 1.103 1.020
All Grain 2
Achel Bruin Extra
5.25 gal 9.8% 37.91 1.090 1.016
All Grain 3
BFBDS
5.25 gal 10.06% 36.43 1.096 1.019
All Grain 1
Dark Belgian Strong
50 L 9.66% 0 1.097 1.024
All Grain 3
The Bloomfield
3 gal 11.84% 36.3 1.107 1.017
All Grain 4
20-15 Bear Your Heart
3 gal 10.57% 33.96 1.100 1.020
BIAB 18
Awesome Recipe
10 gal 8.77% 37.67 1.086 1.019
All Grain 2
Cloistered Abbot
5 gal 8.74% 34.87 1.085 1.019
All Grain 3
Belgian Dark Strong
5 gal 9.21% 0 1.086 1.016
BIAB 5
Wild Darkness
6 gal 11.23% 34.08 1.107 1.022
BIAB 7

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Special B 295 Belgian Grain roasted malt 115°L
34 4% 1% - 15%
Belgian - Pilsner 264 Belgian Grain base malt 1.6°L
37 62% 7% - 100%
Candi Syrup - Belgian Candi Syrup - D-180 142 Sugar sugar 180°L
32 9% 2% - 21%
Belgian - Aromatic 109 Belgian Grain roasted malt 38°L
33 5% 1% - 17%
Belgian - Pale Ale 85 Belgian Grain base malt 3.4°L
38 46% 11% - 100%
Belgian - CaraMunich 83 Belgian Grain crystal malt 50°L
33 6% 1% - 20%
Candi Syrup - Belgian Candi Syrup - D-90 81 Sugar sugar 90°L
32 7% 2% - 20%
Belgian - Biscuit 78 Belgian Grain roasted malt 23°L
35 4% 1% - 20%
German - Pilsner 70 German Grain base malt 1.6°L
38 61% 19% - 97%
Belgian Candi Sugar - Dark (275L) 67 Sugar sugar 275°L
38 7% 1% - 19%

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

Name Recipes Average AA Avg. Usage Usage Range
Styrian Goldings 154 5.5 38% 10% - 100%
Saaz 101 3.5 45% 7% - 100%
Hallertau Mittelfruh 93 3.75 44% 10% - 100%
Hallertau Hersbrucker 75 4 46% 8% - 100%
Magnum 67 15 55% 10% - 100%
Northern Brewer 62 7.8 42% 7% - 100%
East Kent Goldings 36 5 35% 6% - 100%
Perle 32 8.2 41% 13% - 100%
Fuggles 29 4.5 44% 13% - 100%
Tettnanger 26 4.5 44% 14% - 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 13 Belgian Grain roasted malt 115°L
34 32% 7% - 70%
Belgian - CaraVienne 3 Belgian Grain crystal malt 20°L
34 44% 33% - 50%
German - Melanoidin 3 German Grain roasted malt 25°L
37 13% 12% - 13%
Belgian - Chocolate 3 Belgian Grain roasted malt 340°L
30 28% 12% - 60%
Belgian - Biscuit 3 Belgian Grain roasted malt 23°L
35 24% 8% - 38%
United Kingdom - Roasted Barley 2 United Kingdom Grain roasted malt 550°L
29 17% 6% - 29%
German - Carapils 2 German Grain crystal malt 1.3°L
35 33% 33% - 33%
German - CaraAroma 2 German Grain crystal malt 130°L
34 35% 33% - 38%
Belgian - CaraMunich 2 Belgian Grain crystal malt 50°L
33 40% 33% - 46%
American - Carapils (Dextrine Malt) 2 American Grain crystal malt 1.8°L
33 32% 30% - 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 90 Wyeast Ale 0.12 Med-High 76% 64°F 78°F
White Labs - Abbey Ale Yeast WLP530 83 White Labs Ale High Med-High 77.5% 66°F 72°F
Wyeast - Belgian Abby Ale II 1762 40 Wyeast Ale 0.12 Medium 75% 65°F 75°F
White Labs - Trappist Ale Yeast WLP500 39 White Labs Ale High Med-Low 77.5% 65°F 72°F
Fermentis - Safbrew - Abbaye Yeast BE-256 38 Fermentis / Safale Ale .11 High 82% 54°F 77°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 19 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
White Labs - Belgian Strong Ale Yeast WLP545 18 White Labs Ale High Medium 81.5% 66°F 72°F
Mangrove Jack - Belgian Abbey M47 16 Mangrove Jack Ale n/a Med-High 75% 64°F 77°F
Mangrove Jack - Belgian Ale Yeast M41 16 Mangrove Jack Ale n/a Medium 85% 64°F 82°F
Wyeast - Belgian Ale 1214 16 Wyeast Ale 0.12 Med-Low 75% 68°F 78°F

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

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 62 Water Agt Mash 22% 0% - 91%
Whirlfloc 47 Water Agt Boil 62% 0% - 100%
Lactic acid 34 Water Agt Mash 80% 14% - 100%
Calcium Chloride (dihydrate) 28 Water Agt Mash 20% 0% - 100%
Calcium Chloride (dihydrate) 26 Water Agt Mash 21% 0% - 68%
Baking Soda 20 Water Agt Mash 10% 0% - 33%
Epsom Salt 19 Water Agt Mash 7% 0% - 38%
Irish Moss 18 Fining Boil 66% 11% - 100%
Chalk 14 Water Agt Mash 5% 0% - 39%
Table Salt 13 Water Agt Other 4% 0% - 11%

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