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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
Trois Pistoles clone
5 gal 8.05% 20.24 1.080 1.019
All Grain 4507
Chimay Bleue Style Trappist Reserve
28 L 9.6% 34.96 1.086 1.012
All Grain 3631
XBEER TRAPPIST QUADRUPPEL
36 L 10.93% 28.72 1.101 1.017
All Grain 2195
Enzo's Rochefort
170 L 10.31% 29.85 1.088 1.010
All Grain 1876
Gouden Carolus Classic
20 L 8.41% 19.78 1.074 1.014
All Grain 1657
belg
21 L 8.66% 25.94 1.075 1.009
All Grain 1653
Belgian Stout
6.5 gal 6.24% 35.51 1.058 1.012
All Grain 1609
Johan the fisherman - saison de noel
25 L 10.52% 23.09 1.096 1.016
All Grain 1532
Belgisk Quadruppel (140 L)
140 L 10.51% 27.55 1.092 1.012
All Grain 1479
Belgian Brown
6 gal 9.88% 20.97 1.092 1.017
All Grain 1302

Newest Belgian Dark Strong Ale Recipes

Title Size ABV IBU OG FG Color Method Views
Ebenezer's Heavy Metal Holiday Ale
248 gal 8.31% 27.75 1.074 1.011
All Grain 5
Quad
15 L 10.52% 28.29 1.100 1.020
BIAB 17
Belgian Strong
3 gal 9.41% 34.24 1.093 1.022
All Grain 8
Robz Belgian Stout
5.5 gal 7.07% 25.89 1.070 1.016
All Grain 14
Overshare Series 1
3.5 gal 9.5% 24.91 1.088 1.016
extract 80
St. Bernardus Abt 12 60th Anniversary
6 gal 11.07% 16.57 1.104 1.019
All Grain 23
Belgian - Trappist Rochefort 10
5.5 gal 9.97% 30.84 1.100 1.024
extract 20
EG
1200 L 4.05% 0 1.041 1.010
All Grain 12
66. Westvernonen 12
12 gal 9.87% 44.12 1.091 1.016
All Grain 31
Brunfort 10
3 gal 10.43% 29.58 1.100 1.020
All Grain 26

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

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Belgian - Special B 241 Belgian Grain roasted malt 115°L
34 4% 1% - 15%
Belgian - Pilsner 233 Belgian Grain base malt 1.6°L
37 62% 7% - 100%
Candi Syrup - Belgian Candi Syrup - D-180 121 Sugar sugar 180°L
32 10% 3% - 21%
Belgian - Aromatic 93 Belgian Grain roasted malt 38°L
33 5% 1% - 17%
Belgian - Pale Ale 78 Belgian Grain base malt 3.4°L
38 45% 11% - 100%
Belgian - CaraMunich 73 Belgian Grain crystal malt 50°L
33 6% 1% - 20%
Belgian - Biscuit 64 Belgian Grain roasted malt 23°L
35 4% 1% - 15%
Candi Syrup - Belgian Candi Syrup - D-90 61 Sugar sugar 90°L
32 7% 0% - 20%
Belgian Candi Sugar - Dark (275L) 57 Sugar sugar 275°L
38 6% 1% - 16%
German - Pilsner 54 German Grain base malt 1.6°L
38 59% 19% - 97%

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

Name Recipes Average AA Avg. Usage Usage Range
Styrian Goldings 135 5.5 37% 9% - 100%
Saaz 84 3.5 44% 7% - 100%
Hallertau Mittelfruh 79 3.75 40% 10% - 100%
Hallertau Hersbrucker 60 4 46% 8% - 100%
Magnum 59 15 57% 11% - 100%
Northern Brewer 48 7.8 41% 9% - 100%
East Kent Goldings 32 5 36% 6% - 100%
Domestic Hallertau 25 3.9 39% 18% - 100%
Perle 25 8.2 43% 13% - 100%
Fuggles 24 4.5 44% 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 14 Belgian Grain roasted malt 115°L
34 32% 7% - 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%
Belgian - Chocolate 3 Belgian Grain roasted malt 340°L
30 28% 12% - 60%
Belgian - Aromatic 3 Belgian Grain roasted malt 38°L
33 32% 19% - 50%
Belgian - Biscuit 3 Belgian Grain roasted malt 23°L
35 17% 8% - 25%
German - CaraMunich I 3 German Grain crystal malt 39°L
34 35% 31% - 40%
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%
German - Carapils 2 German Grain crystal malt 1.3°L
35 33% 33% - 33%

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

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
White Labs - Abbey Ale Yeast WLP530 73 White Labs Ale High Med-High 77.5% 66°F 72°F
Wyeast - Trappist High Gravity 3787 73 Wyeast Ale 0.12 Med-High 76% 64°F 78°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 35 Wyeast Ale 0.12 Medium 75% 65°F 75°F
Fermentis / Safale - Safbrew - Abbaye Yeast BE-256 31 Fermentis / Safale Ale .11 High 82% 54°F 77°F
Fermentis / Safale - Safbrew - Specialty Ale Yeast T-58 18 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Mangrove Jack - Belgian Abbey M47 15 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 Ardennes 3522 13 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 46 Water Agt Mash 25% 0% - 91%
Whirlfloc 38 Fining Boil 67% 2% - 100%
Calcium Chloride (dihydrate) 31 Water Agt Mash 20% 0% - 100%
Lactic acid 26 Water Agt Mash 76% 4% - 100%
Irish Moss 21 Fining Boil 61% 0% - 100%
Epsom Salt 12 Water Agt Mash 3% 0% - 16%
Baking Soda 11 Water Agt Mash 7% 0% - 33%
Table Salt 11 Water Agt Mash 3% 0% - 11%
Chalk 9 Water Agt Mash 7% 0% - 39%
Calcium Chloride (dihydrate) 9 Water Agt Mash 20% 0% - 60%

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