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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 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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