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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 5186
Enzo's Rochefort
170 L 10.31% 29.85 1.088 1.010
All Grain 3578
Belgian Stout
6.5 gal 6.24% 35.51 1.058 1.012
All Grain 3464
Belgian Brown
6 gal 9.88% 20.97 1.092 1.017
All Grain 3225
CNY Barleywine
18 L 13.25% 20.05 1.121 1.020
All Grain 3031
Belgian Christmas Ale
20 L 8.74% 26.92 1.087 1.020
All Grain 2973
Belgisk Quadruppel (140 L)
140 L 10.51% 27.55 1.092 1.012
All Grain 2711
Johan the fisherman - saison de noel
25 L 10.52% 23.09 1.096 1.016
All Grain 2637
Chimay Blue
10 L 8.42% 20.54 1.086 1.021
All Grain 2527
belg
21 L 8.66% 25.94 1.075 1.009
All Grain 2351

Newest Belgian Dark Strong Ale Recipes

Title Size ABV IBU OG FG Color Method Views
Chimay Blue Extract 10L
10 L 9.36% 34.1 1.079 1.008
extract 13
Belgian Quad
5 gal 12.12% 33.94 1.117 1.024
BIAB 2
Westvleteren Clone
21 L 9.71% 38.97 1.094 1.020
BIAB 24
Quad
1000 L 11.44% 0 1.095 1.015
All Grain 21
Regency Pavillion Special
11 L 5.63% 30.97 1.056 1.013
Partial Mash 16
DFH Raisosn D'Extra blackberry honey 10 gal
10 gal 12.9% 120.61 1.114 1.016
All Grain 18
Awesome Recipe
3 gal 5.93% 0 1.060 1.015
BIAB 12
Quad
100 L 7.64% 25.83 1.079 1.021
All Grain 25
WBG Clone
5.5 gal 10.23% 46.29 1.099 1.021
extract 25
Drake
5.5 gal 10.15% 34.91 1.098 1.020
All Grain 21

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 250 Belgian Grain base malt 1.6°L
37 63% 7% - 95%
Candi Syrup - Belgian Candi Syrup - D-180 149 Sugar sugar 180°L
32 9% 2% - 21%
Belgian - Aromatic 108 Belgian Grain roasted malt 38°L
33 5% 1% - 17%
Candi Syrup - Belgian Candi Syrup - D-90 81 Sugar sugar 90°L
32 7% 2% - 20%
Belgian - CaraMunich 81 Belgian Grain crystal malt 50°L
33 6% 1% - 20%
BE - Pale Ale 80 BE Grain base malt 3.4°L
38 48% 11% - 100%
Belgian - Biscuit 77 Belgian Grain roasted malt 23°L
35 4% 1% - 15%
Munich - Light 10L 66 Grain specialty malt 10°L
33 13% 1% - 63%
Cane Sugar 62 Sugar sugar 0°L
46 8% 1% - 100%

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

Name Recipes Average AA Avg. Usage Usage Range
Styrian Goldings 158 5.5 39% 10% - 100%
Hallertau Mittelfruh 94 3.75 43% 10% - 100%
Saaz 94 3.5 44% 7% - 100%
Hallertau Hersbrucker 72 4 47% 8% - 100%
Magnum 71 15 56% 10% - 100%
Northern Brewer 59 7.8 40% 7% - 100%
East Kent Goldings 34 5 34% 6% - 100%
Perle 33 8.2 42% 13% - 100%
Tettnanger 28 4.5 43% 9% - 100%
Fuggles 26 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 13 Belgian Grain roasted malt 115°L
34 30% 7% - 70%
Belgian - Chocolate 5 Belgian Grain roasted malt 340°L
30 19% 2% - 60%
Belgian - Biscuit 4 Belgian Grain roasted malt 23°L
35 22% 8% - 38%
German - Melanoidin 3 German Grain roasted malt 25°L
37 13% 12% - 13%
Belgian - CaraMunich 3 Belgian Grain crystal malt 50°L
33 41% 33% - 46%
Belgian - CaraVienne 3 Belgian Grain crystal malt 20°L
34 44% 33% - 50%
Belgian - Aromatic 3 Belgian Grain roasted malt 38°L
33 20% 13% - 29%
German - CaraMunich I 2 German Grain crystal malt 39°L
34 37% 33% - 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%

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 87 Wyeast Ale 0.12 Med-High 76% 64°F 78°F
White Labs - Abbey Ale Yeast WLP530 80 White Labs Ale High Med-High 77.5% 66°F 72°F
White Labs - Monastary Ale Yeast WLP500 43 White Labs Ales High Medium 77.5% 65°F 72°F
Fermentis - Safbrew - Abbaye Yeast BE-256 38 Fermentis / Safale Ale .11 High 82% 54°F 77°F
Wyeast - Belgian Abby Ale II 1762 34 Wyeast Ale 0.12 Medium 75% 65°F 75°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 20 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Wyeast - Belgian Ale 1214 19 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 Tripel M31 15 Mangrove Jack Ale n/a Medium 85% 64°F 82°F
Mangrove Jack - Belgian Abbey M47 14 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 75 Water Agt Mash 19% 0% - 91%
Whirlfloc 47 Water Agt Boil 60% 2% - 100%
Lactic acid 40 Water Agt Mash 77% 0% - 100%
Calcium Chloride (dihydrate) 37 Water Agt Mash 19% 0% - 72%
Calcium Chloride (dihydrate) 28 Water Agt Mash 20% 0% - 100%
Epsom Salt 23 Water Agt Mash 8% 0% - 50%
Baking Soda 22 Water Agt Mash 11% 0% - 33%
Irish Moss 17 Fining Boil 64% 0% - 100%
Chalk 15 Water Agt Mash 6% 0% - 39%
Table Salt 14 Water Agt Mash 4% 0% - 11%

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