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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