Trappist Ale - Belgian Dark Strong Ale
BJCP Style GuideTop 10 Belgian Dark Strong Ale Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
04 DOUBLE MASH BELGIAN STRONG |
28 L | 10.02% | 28.84 | 1.111 | 1.035 | All Grain | 6946 | |
Gouden Carolus Classic |
20 L | 8.41% | 19.78 | 1.074 | 1.014 | All Grain | 3924 | |
Enzo's Rochefort |
170 L | 10.31% | 29.85 | 1.088 | 1.010 | All Grain | 2958 | |
Belgian Stout |
6.5 gal | 6.24% | 35.51 | 1.058 | 1.012 | All Grain | 2915 | |
Belgian Brown |
6 gal | 9.88% | 20.97 | 1.092 | 1.017 | All Grain | 2577 | |
Belgian Christmas Ale |
20 L | 8.74% | 26.92 | 1.087 | 1.020 | All Grain | 2509 | |
Johan the fisherman - saison de noel |
25 L | 10.52% | 23.09 | 1.096 | 1.016 | All Grain | 2260 | |
Belgisk Quadruppel (140 L) |
140 L | 10.51% | 27.55 | 1.092 | 1.012 | All Grain | 2219 | |
belg |
21 L | 8.66% | 25.94 | 1.075 | 1.009 | All Grain | 2069 | |
Chimay Blue |
10 L | 8.42% | 20.54 | 1.086 | 1.021 | All Grain | 1890 |
Newest Belgian Dark Strong Ale Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
BBQ Bacon Belgian Quad |
50 L | 8.14% | 19.96 | 1.087 | 1.025 | All Grain | 9 | |
Black Widow |
30 L | 8.47% | 25.24 | 1.082 | 1.017 | All Grain | 2 | |
Belgian Quad 2021 |
3.5 gal | 10.3% | 30.87 | 1.086 | 1.013 | All Grain | 3 | |
Chimay Grande Reserve |
5.5 gal | 8.61% | 14.39 | 1.084 | 1.018 | All Grain | 67 | |
Belgian Quad |
3 gal | 10.64% | 43.01 | 1.100 | 1.019 | BIAB | 18 | |
Quad Collab |
186 gal | 10.61% | 41.12 | 1.102 | 1.022 | extract | 6 | |
Dark strong |
18 L | 11.02% | 31.7 | 1.107 | 1.023 | All Grain | 18 | |
12 Saints |
6 gal | 11.73% | 39.57 | 1.101 | 1.021 | All Grain | 6 | |
Quadinette I |
19 L | 10.28% | 43.96 | 1.101 | 1.023 | Partial Mash | 7 | |
still dark and strongsome |
5 gal | 9.87% | 23.79 | 1.092 | 1.017 | All Grain | 11 |
Fermentables Used In Belgian Dark Strong Ale Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
Belgian - Special B | 251 | Belgian | Grain | roasted malt |
115°L
|
34 | 4% | 1% - 13% |
Belgian - Pilsner | 227 | Belgian | Grain | base malt |
1.6°L
|
37 | 62% | 7% - 95% |
Candi Syrup - Belgian Candi Syrup - D-180 | 120 | Sugar | sugar |
180°L
|
32 | 10% | 3% - 21% | |
Belgian - Aromatic | 98 | Belgian | Grain | roasted malt |
38°L
|
33 | 5% | 1% - 17% |
Belgian - Pale Ale | 75 | Belgian | Grain | base malt |
3.4°L
|
38 | 46% | 11% - 100% |
Belgian - CaraMunich | 73 | Belgian | Grain | crystal malt |
50°L
|
33 | 6% | 1% - 20% |
Belgian - Biscuit | 70 | Belgian | Grain | roasted malt |
23°L
|
35 | 4% | 1% - 15% |
Candi Syrup - Belgian Candi Syrup - D-90 | 67 | Sugar | sugar |
90°L
|
32 | 7% | 2% - 20% | |
Munich - Light 10L | 58 | Grain | specialty malt |
10°L
|
33 | 13% | 1% - 63% | |
German - Pilsner | 57 | German | Grain | base malt |
1.6°L
|
38 | 61% | 19% - 97% |
Hops Used In Belgian Dark Strong Ale Recipes (View More)
Name | Recipes | Average AA | Avg. Usage | Usage Range |
---|---|---|---|---|
Styrian Goldings | 132 | 5.5 | 38% | 10% - 100% |
Saaz | 84 | 3.5 | 45% | 7% - 100% |
Hallertau Mittelfruh | 76 | 3.75 | 41% | 10% - 100% |
Hallertau Hersbrucker | 67 | 4 | 44% | 8% - 100% |
Magnum | 59 | 15 | 56% | 11% - 100% |
Northern Brewer | 49 | 7.8 | 41% | 9% - 100% |
East Kent Goldings | 31 | 5 | 34% | 6% - 100% |
Artisan - Perle | 30 | 7.1 | 41% | 13% - 100% |
Tettnanger | 24 | 4.5 | 43% | 14% - 100% |
Fuggles | 23 | 4.5 | 41% | 13% - 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 | 35% | 14% - 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% |
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 | 76 | Wyeast | Ale | 0.12 | Med-High | 76% | 64°F | 78°F |
White Labs - Abbey Ale Yeast WLP530 | 73 | White Labs | Ale | High | Med-High | 77.5% | 66°F | 72°F |
White Labs - Monastary Ale Yeast WLP500 | 37 | White Labs | Ales | High | Medium | 77.5% | 65°F | 72°F |
Fermentis - Safbrew - Abbaye Yeast BE-256 | 30 | Fermentis / Safale | Ale | .11 | High | 82% | 54°F | 77°F |
Wyeast - Belgian Abby Ale II 1762 | 30 | Wyeast | Ale | 0.12 | Medium | 75% | 65°F | 75°F |
Fermentis - Safbrew - Specialty Ale Yeast T-58 | 19 | 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 | 14 | White Labs | Ale | High | Medium | 81.5% | 66°F | 72°F |
Wyeast - Belgian Ale 1214 | 13 | Wyeast | Ale | 0.12 | Med-Low | 75% | 68°F | 78°F |
Wyeast - Belgian Ardennes 3522 | 12 | 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 | 54 | Water Agt | Mash | 21% | 0% - 91% |
Whirlfloc | 43 | Fining | Boil | 58% | 0% - 100% |
Lactic acid | 33 | Water Agt | Mash | 79% | 14% - 100% |
Calcium Chloride (dihydrate) | 27 | Water Agt | Mash | 17% | 0% - 76% |
Calcium Chloride (dihydrate) | 21 | Water Agt | Boil | 17% | 0% - 72% |
Epsom Salt | 17 | Water Agt | Mash | 7% | 0% - 38% |
Baking Soda | 16 | Water Agt | Mash | 9% | 0% - 25% |
Irish Moss | 15 | Fining | Boil | 67% | 11% - 100% |
Chalk | 13 | Water Agt | Mash | 5% | 0% - 39% |
Table Salt | 12 | Water Agt | Mash | 3% | 0% - 11% |