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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 4946
Chimay Bleue Style Trappist Reserve
28 L 9.6% 34.96 1.086 1.012
All Grain 3884
XBEER TRAPPIST QUADRUPPEL
36 L 10.93% 28.72 1.101 1.017
All Grain 2358
Enzo's Rochefort
170 L 10.31% 29.85 1.088 1.010
All Grain 2001
Gouden Carolus Classic
20 L 8.41% 19.78 1.074 1.014
All Grain 1925
Belgian Stout
6.5 gal 6.24% 35.51 1.058 1.012
All Grain 1781
belg
21 L 8.66% 25.94 1.075 1.009
All Grain 1729
Johan the fisherman - saison de noel
25 L 10.52% 23.09 1.096 1.016
All Grain 1649
Belgisk Quadruppel (140 L)
140 L 10.51% 27.55 1.092 1.012
All Grain 1548
Belgian Brown
6 gal 9.88% 20.97 1.092 1.017
All Grain 1497

Newest Belgian Dark Strong Ale Recipes

Title Size ABV IBU OG FG Color Method Views
Plum Sauced
6.5 gal 10.09% 32.93 1.090 1.013
All Grain 3
Winter Quad
5.5 gal 8.16% 38.13 1.082 1.020
All Grain 5
Noyer Noir Noel 2019
5.5 gal 8.79% 27.8 1.080 1.013
All Grain 4
Belgian Christmas Abbey Ale
6 gal 8.85% 40.75 1.087 1.020
BIAB 34
belgian dark stong
186 gal 9.81% 32.94 1.087 1.012
All Grain 16
Excommunicado
2.75 gal 10.37% 36.18 1.089 1.010
BIAB 7
Awesome Recipe
5 gal 11% 42.92 1.101 1.018
All Grain 55
Abby's Abbaye Ale
5.5 gal 10.27% 25.62 1.090 1.012
All Grain 22
Belgian Dark Strong Ale
5.5 gal 10.17% 33.41 1.087 1.009
All Grain 20
Mad Elf Clone
10 gal 12.21% 34.1 1.122 1.029
All Grain 44

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

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Belgian - Special B 255 Belgian Grain roasted malt 115°L
34 4% 1% - 15%
Belgian - Pilsner 240 Belgian Grain base malt 1.6°L
37 62% 7% - 98%
Candi Syrup - Belgian Candi Syrup - D-180 122 Sugar sugar 180°L
32 10% 3% - 21%
Belgian - Aromatic 103 Belgian Grain roasted malt 38°L
33 5% 1% - 17%
Belgian - Pale Ale 79 Belgian Grain base malt 3.4°L
38 46% 11% - 100%
Belgian - CaraMunich 78 Belgian Grain crystal malt 50°L
33 6% 1% - 20%
Belgian - Biscuit 72 Belgian Grain roasted malt 23°L
35 4% 1% - 15%
Candi Syrup - Belgian Candi Syrup - D-90 67 Sugar sugar 90°L
32 7% 3% - 20%
German - Pilsner 60 German Grain base malt 1.6°L
38 59% 19% - 97%
Belgian Candi Sugar - Dark (275L) 59 Sugar sugar 275°L
38 7% 1% - 17%

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

Name Recipes Average AA Avg. Usage Usage Range
Styrian Goldings 141 5.5 37% 9% - 100%
Saaz 89 3.5 44% 7% - 100%
Hallertau Mittelfruh 83 3.75 42% 10% - 100%
Hallertau Hersbrucker 67 4 47% 8% - 100%
Magnum 61 15 55% 10% - 100%
Northern Brewer 51 7.8 41% 9% - 100%
East Kent Goldings 34 5 35% 6% - 100%
Domestic Hallertau 27 3.9 38% 18% - 100%
Fuggles 27 4.5 43% 13% - 100%
Perle 27 8.2 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 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
Wyeast - Trappist High Gravity 3787 78 Wyeast Ale 0.12 Med-High 76% 64°F 78°F
White Labs - Abbey Ale Yeast WLP530 76 White Labs Ale High Med-High 77.5% 66°F 72°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 - Safbrew - Abbaye Yeast BE-256 33 Fermentis / Safale Ale .11 High 82% 54°F 77°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 18 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
White Labs - Belgian Strong Ale Yeast WLP545 16 White Labs Ale High Medium 81.5% 66°F 72°F
Mangrove Jack - Belgian Abbey M47 16 Mangrove Jack Ale n/a Med-High 75% 64°F 77°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 47 Water Agt Mash 24% 0% - 91%
Whirlfloc 42 Fining Boil 66% 0% - 100%
Calcium Chloride (dihydrate) 30 Water Agt Mash 22% 0% - 100%
Lactic acid 28 Water Agt Mash 78% 4% - 100%
Irish Moss 19 Fining Boil 63% 0% - 100%
Epsom Salt 13 Water Agt Mash 3% 0% - 16%
Calcium Chloride (dihydrate) 12 Water Agt Mash 15% 0% - 60%
Table Salt 12 Water Agt Boil 4% 0% - 27%
Baking Soda 11 Water Agt Mash 7% 0% - 33%
Chalk 10 Water Agt Mash 8% 0% - 39%

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