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
Chimay Bleue Style Trappist Reserve	28 L	9.6%	34.96	1.086	1.012		All Grain	4724
2020 TRAPPIST QUADRUPPEl	25 L	12.53%	26.36	1.108	1.012		All Grain	2969
Gouden Carolus Classic	20 L	8.41%	19.78	1.074	1.014		All Grain	2689
Enzo's Rochefort	170 L	10.31%	29.85	1.088	1.010		All Grain	2371
Belgian Stout	6.5 gal	6.24%	35.51	1.058	1.012		All Grain	2311
Belgian Brown	6 gal	9.88%	20.97	1.092	1.017		All Grain	1967
Johan the fisherman - saison de noel	25 L	10.52%	23.09	1.096	1.016		All Grain	1965
Belgian Christmas Ale	20 L	8.74%	26.92	1.087	1.020		All Grain	1920
belg	21 L	8.66%	25.94	1.075	1.009		All Grain	1891
Belgisk Quadruppel (140 L)	140 L	10.51%	27.55	1.092	1.012		All Grain	1833

Newest Belgian Dark Strong Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Redemption Quad	6 gal	10.93%	0	1.104	1.021		All Grain	0
"What I Had Left Over" Strong Ale	2.5 gal	13.14%	29.14	1.135	1.035		Partial Mash	6
Intriguing Belgian Darkside of the Moon (IBDM) Ale	10 gal	9.68%	36.32	1.088	1.014		All Grain	47
The Drunken Monk	5.5 gal	11.53%	0	1.105	1.018		All Grain	21
Dubbel Bubble	4.5 gal	5.6%	23.14	1.058	1.015		BIAB	83
La Crappe Quadrupel	4 L	10.4%	28.88	1.098	1.019		All Grain	10
tres amigos	6.25 gal	9.84%	31.48	1.095	1.020		All Grain	87
quad	5.5 gal	11.71%	0	1.113	1.024		All Grain	30
Quad	5.5 gal	12.31%	43.14	1.101	1.015		All Grain	38
Awesome Recipe	2.5 gal	9.55%	44.55	1.089	1.017		BIAB	36

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Special B	291	Belgian	Grain	roasted malt	115°L	34	4%	1% - 15%
Belgian - Pilsner	260	Belgian	Grain	base malt	1.6°L	37	62%	7% - 100%
Candi Syrup - Belgian Candi Syrup - D-180	139		Sugar	sugar	180°L	32	10%	2% - 21%
Belgian - Aromatic	110	Belgian	Grain	roasted malt	38°L	33	5%	1% - 17%
Belgian - CaraMunich	86	Belgian	Grain	crystal malt	50°L	33	6%	1% - 20%
Belgian - Pale Ale	85	Belgian	Grain	base malt	3.4°L	38	47%	11% - 100%
Belgian - Biscuit	78	Belgian	Grain	roasted malt	23°L	35	4%	1% - 20%
Candi Syrup - Belgian Candi Syrup - D-90	78		Sugar	sugar	90°L	32	7%	2% - 20%
German - Pilsner	69	German	Grain	base malt	1.6°L	38	61%	19% - 97%
Belgian Candi Sugar - Dark (275L)	65		Sugar	sugar	275°L	38	7%	1% - 19%

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

Name	Recipes	Average AA	Avg. Usage	Usage Range
Styrian Goldings	157	5.5	39%	5% - 100%
Saaz	99	3.5	45%	7% - 100%
Hallertau Mittelfruh	92	3.75	44%	10% - 100%
Hallertau Hersbrucker	77	4	47%	8% - 100%
Magnum	69	15	54%	10% - 100%
Northern Brewer	61	7.8	42%	7% - 100%
East Kent Goldings	36	5	35%	6% - 100%
Perle	31	8.2	41%	13% - 100%
Fuggles	29	4.5	44%	13% - 100%
Tettnanger	28	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	13	Belgian	Grain	roasted malt	115°L	34	32%	7% - 70%
Belgian - CaraVienne	3	Belgian	Grain	crystal malt	20°L	34	44%	33% - 50%
German - Melanoidin	3	German	Grain	roasted malt	25°L	37	13%	12% - 13%
Belgian - Chocolate	3	Belgian	Grain	roasted malt	340°L	30	28%	12% - 60%
Belgian - Biscuit	3	Belgian	Grain	roasted malt	23°L	35	24%	8% - 38%
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%
Belgian - Aromatic	2	Belgian	Grain	roasted malt	38°L	33	39%	29% - 50%
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	92	Wyeast	Ale	0.12	Med-High	76%	64°F	78°F
White Labs - Abbey Ale Yeast WLP530	82	White Labs	Ale	High	Med-High	77.5%	66°F	72°F
Wyeast - Belgian Abby Ale II 1762	40	Wyeast	Ale	0.12	Medium	75%	65°F	75°F
White Labs - Trappist Ale Yeast WLP500	40	White Labs	Ale	High	Med-Low	77.5%	65°F	72°F
Fermentis - Safbrew - Abbaye Yeast BE-256	37	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	17	White Labs	Ale	High	Medium	81.5%	66°F	72°F
Wyeast - Belgian Ale 1214	16	Wyeast	Ale	0.12	Med-Low	75%	68°F	78°F
Mangrove Jack - Belgian Ale Yeast M41	15	Mangrove Jack	Ale	n/a	Medium	85%	64°F	82°F
Mangrove Jack - Belgian Abbey M47	15	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	60	Water Agt	Mash	23%	0% - 91%
Whirlfloc	45	Fining	Boil	63%	0% - 100%
Lactic acid	32	Water Agt	Mash	76%	6% - 100%
Calcium Chloride (dihydrate)	28	Water Agt	Mash	20%	0% - 100%
Calcium Chloride (dihydrate)	27	Water Agt	Mash	21%	0% - 68%
Epsom Salt	20	Water Agt	Mash	7%	0% - 38%
Baking Soda	20	Water Agt	Mash	10%	0% - 33%
Irish Moss	17	Fining	Boil	64%	11% - 100%
Table Salt	15	Water Agt	Mash	5%	0% - 27%
Chalk	14	Water Agt	Mash	6%	0% - 39%

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