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	3103
Enzo's Rochefort	170 L	10.31%	29.85	1.088	1.010		All Grain	2564
Belgian Stout	6.5 gal	6.24%	35.51	1.058	1.012		All Grain	2524
Belgian Brown	6 gal	9.88%	20.97	1.092	1.017		All Grain	2251
Belgian Christmas Ale	20 L	8.74%	26.92	1.087	1.020		All Grain	2068
Johan the fisherman - saison de noel	25 L	10.52%	23.09	1.096	1.016		All Grain	2057
Belgisk Quadruppel (140 L)	140 L	10.51%	27.55	1.092	1.012		All Grain	1972
belg	21 L	8.66%	25.94	1.075	1.009		All Grain	1958
Chimay Blue Clone	20 L	10.77%	3.15	1.092	1.010		extract	1636
Chimay Blue	10 L	8.42%	20.54	1.086	1.021		All Grain	1497

Newest Belgian Dark Strong Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Stark Akachan	5.5 gal	10.41%	58.39	1.096	1.016		BIAB	0
Localized Belgian Dark Strong Ale	10 L	10.64%	25.37	1.091	1.010		BIAB	34
Dark Belgian Stout	5 gal	8.25%	25.38	1.078	1.015		BIAB	5
Tall, Dark, & Blue	2.5 gal	8.79%	37.34	1.085	1.018		BIAB	17
Imperial Dubbel	5.5 gal	11.12%	72.33	1.111	1.026		extract	26
Collab Quad	10 gal	9.11%	39.43	1.087	1.018		BIAB	42
Sybrand	20 L	10.27%	29.94	1.100	1.021		extract	7
Boulevard Bourbon Barrel Quad 2	8 gal	11.55%	51.8	1.098	1.010		BIAB	33
Boulevard Bourbon Barrel Quad	8 gal	11.52%	55.97	1.098	1.010		BIAB	19
We’re going up the quad and into the gymnasium	21 L	9.72%	38.08	1.083	1.009		All Grain	17

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Special B	308	Belgian	Grain	roasted malt	115°L	34	4%	1% - 15%
Belgian - Pilsner	271	Belgian	Grain	base malt	1.6°L	37	62%	7% - 100%
Candi Syrup - Belgian Candi Syrup - D-180	146		Sugar	sugar	180°L	32	9%	2% - 21%
Belgian - Aromatic	113	Belgian	Grain	roasted malt	38°L	33	5%	1% - 17%
Belgian - CaraMunich	87	Belgian	Grain	crystal malt	50°L	33	6%	1% - 20%
Belgian - Pale Ale	86	Belgian	Grain	base malt	3.4°L	38	46%	11% - 100%
Candi Syrup - Belgian Candi Syrup - D-90	84		Sugar	sugar	90°L	32	7%	2% - 20%
Belgian - Biscuit	78	Belgian	Grain	roasted malt	23°L	35	4%	1% - 20%
German - Pilsner	71	German	Grain	base malt	1.6°L	38	61%	19% - 97%
Belgian Candi Sugar - Dark (275L)	70		Sugar	sugar	275°L	38	6%	1% - 19%

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

Name	Recipes	Average AA	Avg. Usage	Usage Range
Styrian Goldings	159	5.5	39%	10% - 100%
Saaz	107	3.5	44%	5% - 100%
Hallertau Mittelfruh	94	3.75	43%	10% - 100%
Hallertau Hersbrucker	78	4	43%	8% - 100%
Magnum	71	15	57%	10% - 100%
Northern Brewer	64	7.8	42%	7% - 100%
East Kent Goldings	36	5	35%	6% - 100%
Perle	34	8.2	41%	13% - 100%
Fuggles	30	4.5	46%	13% - 100%
Tettnanger	30	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	14	Belgian	Grain	roasted malt	115°L	34	32%	7% - 70%
Belgian - Chocolate	4	Belgian	Grain	roasted malt	340°L	30	22%	2% - 60%
Belgian - Biscuit	4	Belgian	Grain	roasted malt	23°L	35	23%	8% - 38%
Belgian - CaraVienne	3	Belgian	Grain	crystal malt	20°L	34	44%	33% - 50%
Belgian - Aromatic	3	Belgian	Grain	roasted malt	38°L	33	31%	15% - 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%
German - Carafa III	2	German	Grain	roasted malt	535°L	32	33%	25% - 41%
United Kingdom - Roasted Barley	2	United Kingdom	Grain	roasted malt	550°L	29	17%	6% - 29%

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	92	Wyeast	Ale	0.12	Med-High	76%	64°F	78°F
White Labs - Abbey Ale Yeast WLP530	86	White Labs	Ale	High	Med-High	77.5%	66°F	72°F
Fermentis - Safbrew - Abbaye Yeast BE-256	42	Fermentis / Safale	Ale	.11	High	82%	54°F	77°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 - Specialty Ale Yeast T-58	21	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Wyeast - Belgian Ale 1214	17	Wyeast	Ale	0.12	Med-Low	75%	68°F	78°F
White Labs - Belgian Strong Ale Yeast WLP545	17	White Labs	Ale	High	Medium	81.5%	66°F	72°F
Mangrove Jack - Belgian Ale Yeast M41	16	Mangrove Jack	Ale	n/a	Medium	85%	64°F	82°F
Mangrove Jack - Belgian Abbey M47	16	Mangrove Jack	Ale	n/a	Med-High	75%	64°F	77°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	66	Water Agt	Mash	21%	0% - 91%
Whirlfloc	49	Other	Boil	60%	0% - 100%
Lactic acid	38	Water Agt	Mash	80%	14% - 100%
Calcium Chloride (dihydrate)	31	Water Agt	Mash	18%	0% - 68%
Calcium Chloride (dihydrate)	28	Water Agt	Mash	20%	0% - 100%
Epsom Salt	22	Water Agt	Mash	6%	0% - 38%
Baking Soda	22	Water Agt	Mash	9%	0% - 33%
Irish Moss	18	Fining	Boil	66%	11% - 100%
Chalk	16	Water Agt	Mash	4%	0% - 39%
Table Salt	13	Water Agt	Mash	4%	0% - 11%

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