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
Trois Pistoles clone	5 gal	8.05%	20.24	1.080	1.019		All Grain	4300
Chimay Bleue Style Trappist Reserve	28 L	9.6%	34.96	1.086	1.012		All Grain	3450
XBEER TRAPPIST QUADRUPPEL	36 L	10.93%	28.72	1.101	1.017		All Grain	2105
Enzo's Rochefort	170 L	10.31%	29.85	1.088	1.010		All Grain	1792
belg	21 L	8.66%	25.94	1.075	1.009		All Grain	1611
Belgian Stout	6.5 gal	6.24%	35.51	1.058	1.012		All Grain	1511
Gouden Carolus Classic	20 L	8.41%	19.78	1.074	1.014		All Grain	1497
Johan the fisherman - saison de noel	25 L	10.52%	23.09	1.096	1.016		All Grain	1457
Belgisk Quadruppel (140 L)	140 L	10.51%	27.55	1.092	1.012		All Grain	1409
Belgian Brown	6 gal	9.88%	20.97	1.092	1.017		All Grain	1214

Newest Belgian Dark Strong Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
QUAJIRA!	5.5 gal	10.63%	41.26	1.101	1.020		All Grain	3
Belgian Dark Strong	10.5 gal	9.67%	6.28	1.091	1.017		All Grain	11
Gleemer Quad	520 L	10.23%	0	1.091	1.019		All Grain	11
Christmas Noir 2019	5 gal	10.03%	64.37	1.093	1.016		extract	22
Opus - Westy 12 Clone	5.5 gal	10.5%	42.99	1.091	1.011		All Grain	33
Belgian Strong Ale	15 L	10.25%	38.77	1.091	1.013		All Grain	18
Sixth Glass clone 2019	5.5 gal	10.11%	37.23	1.096	1.019		All Grain	18
Raison D'Etre	5.5 gal	7.78%	62.51	1.077	1.018		All Grain	26
Rochefort 10	5 gal	10.86%	26.35	1.096	1.013		All Grain	44
Gulden Draak	9 L	10.27%	36.32	1.102	1.024		Partial Mash	58

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% - 15%
Belgian - Pilsner	221	Belgian	Grain	base malt	1.6°L	37	62%	7% - 95%
Candi Syrup - Belgian Candi Syrup - D-180	112		Sugar	sugar	180°L	32	9%	3% - 21%
Belgian - Aromatic	92	Belgian	Grain	roasted malt	38°L	33	5%	1% - 17%
Belgian - Pale Ale	72	Belgian	Grain	base malt	3.4°L	38	45%	11% - 100%
Belgian - CaraMunich	70	Belgian	Grain	crystal malt	50°L	33	6%	1% - 20%
Belgian - Biscuit	66	Belgian	Grain	roasted malt	23°L	35	4%	1% - 15%
Candi Syrup - Belgian Candi Syrup - D-90	59		Sugar	sugar	90°L	32	7%	3% - 20%
Belgian Candi Sugar - Dark (275L)	53		Sugar	sugar	275°L	38	7%	1% - 16%
German - Pilsner	50	German	Grain	base malt	1.6°L	38	60%	19% - 97%

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

Name	Recipes	Average AA	Avg. Usage	Usage Range
Styrian Goldings	130	5.5	38%	9% - 100%
Saaz	82	3.5	44%	7% - 100%
Hallertau Mittelfruh	77	3.75	40%	10% - 100%
Hallertau Hersbrucker	56	4	46%	8% - 100%
Magnum	53	15	57%	11% - 100%
Northern Brewer	44	7.8	40%	9% - 100%
East Kent Goldings	33	5	35%	6% - 100%
Fuggles	24	4.5	46%	13% - 100%
Perle	24	8.2	41%	13% - 100%
Domestic Hallertau	23	3.9	39%	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	14	Belgian	Grain	roasted malt	115°L	34	32%	7% - 70%
German - Melanoidin	3	German	Grain	roasted malt	25°L	37	13%	12% - 13%
German - CaraMunich I	3	German	Grain	crystal malt	39°L	34	35%	31% - 40%
Belgian - CaraVienne	3	Belgian	Grain	crystal malt	20°L	34	44%	33% - 50%
Belgian - Chocolate	3	Belgian	Grain	roasted malt	340°L	30	28%	12% - 60%
German - Carapils	2	German	Grain	crystal malt	1.3°L	35	33%	33% - 33%
American - Carapils (Dextrine Malt)	2	American	Grain	crystal malt	1.8°L	33	32%	30% - 33%
United Kingdom - Roasted Barley	2	United Kingdom	Grain	roasted malt	550°L	29	17%	6% - 29%
Belgian - Aromatic	2	Belgian	Grain	roasted malt	38°L	33	24%	19% - 29%
Flaked Rye	1		Adjunct	raw	2.8°L	36	7%	7% - 7%

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	68	Wyeast	Ale	0.12	Med-High	76%	64°F	78°F
White Labs - Abbey Ale Yeast WLP530	67	White Labs	Ale	High	Med-High	77.5%	66°F	72°F
White Labs - Trappist Ale Yeast WLP500	38	White Labs	Ale	High	Med-Low	77.5%	65°F	72°F
Wyeast - Belgian Abby Ale II 1762	36	Wyeast	Ale	0.12	Medium	75%	65°F	75°F
Fermentis / Safale - Safbrew - Abbaye Yeast BE-256	27	Fermentis / Safale	Ale	.11	High	82%	54°F	77°F
Fermentis / Safale - 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	16	White Labs	Ale	High	Medium	81.5%	66°F	72°F
Mangrove Jack - Belgian Abbey M47	14	Mangrove Jack	Ale	n/a	Med-High	75%	64°F	77°F
Wyeast - Belgian Ardennes 3522	12	Wyeast	Ale	0.12	High	74%	65°F	85°F
Wyeast - Belgian Ale 1214	12	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	38	Water Agt	Mash	24%	0% - 91%
Whirlfloc	34	Water Agt	Boil	68%	2% - 100%
Calcium Chloride	30	Water Agt	Mash	15%	0% - 76%
Irish Moss	23	Fining	Boil	61%	0% - 100%
Lactic acid	21	Water Agt	Mash	79%	25% - 100%
Chalk	9	Water Agt	Mash	7%	0% - 39%
Epsom Salt	9	Water Agt	Mash	2%	0% - 13%
Baking Soda	8	Water Agt	Mash	4%	0% - 11%
Table Salt	6	Water Agt	Mash	4%	0% - 11%
Phosphoric acid	6	Water Agt	Other	47%	6% - 100%

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