Trappist Ale - Belgian Dark Strong Ale

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	1.08	1.019		All Grain	3510
Chimay Bleue Style Trappist Reserve	28 L	9.6%	34.96	20.5966	3.1967		All Grain	2788
Belgian quadrupel LK67	22 L	10.55%	25.38	1.103	1.022		All Grain	2337
XBEER TRAPPIST QUADRUPPEL	36 L	10.93%	28.72	1.101	1.017		All Grain	1704
Enzo's Rochefort	170 L	10.31%	29.85	1.088	1.01		All Grain	1474
belg	21 L	8.66%	25.94	1.075	1.009		All Grain	1434
Johan the fisherman - saison de noel	25 L	10.52%	23.09	1.096	1.016		All Grain	1197
Belgisk Quadruppel (140 L)	140 L	10.51%	27.55	1.092	1.012		All Grain	1160
Belgian Stout	6.5 gal	6.24%	35.51	1.058	1.012		All Grain	1113
Gouden Carolus Classic	20 L	8.41%	19.78	1.074	1.014		All Grain	970

Newest Belgian Dark Strong Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
BA La Trappe	2.5 gal	10.09%	25.49	1.095	1.018		All Grain	3
ecs belgian dark strong ale	15 L	8.49%	30.05	1.076	1.011		All Grain	4
Awesome Recipe	2400 L	8.36%	19.68	18.2315	3.82422		All Grain	6
Quad Privileges	10 gal	10.22%	33.68	1.094	1.016		All Grain	14
Belgian Dark Strong	5.5 gal	10.22%	24.03	1.094	1.016		All Grain	12
HeberHaus Big Ass Quad	5.5 gal	10.75%	42.19	1.1	1.018		All Grain	11
Trip(el)	5.5 gal	9.44%	34.91	1.083	1.012		BIAB	11
26D - Belgian Dark Strong Ale (Quad)	24 L	9.71%	30.95	1.087	1.013		BIAB	17
smocked quinquin brown	5 L	6.74%	36.47	1.071	1.02		All Grain	15
Bière du Château d'Ardennes	25 L	9.45%	26.48	1.089	1.017		All Grain	31

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

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Special B	193	Belgian	Grain	Roasted malt	115 °L	34	4%	1% - 15%
Pilsner	186	Belgian	Grain	Base malt	1.6 °L	37	61%	7% - 92%
Belgian Candi SyrupD-180	89		Sugar	Sugar	180 °L	32	10%	3% - 21%
Aromatic	83	Belgian	Grain	Roasted malt	38 °L	33	5%	1% - 17%
CaraMunich	57	Belgian	Grain	Crystal malt	50 °L	33	6%	1% - 20%
Pale Ale	55	Belgian	Grain	Base malt	3.4 °L	38	42%	11% - 90%
Biscuit	52	Belgian	Grain	Roasted malt	23 °L	35	4%	1% - 15%
Pilsner	45	German	Grain	Base malt	1.6 °L	38	61%	19% - 97%
Belgian Candi SyrupD-90	42		Sugar	Sugar	90 °L	32	7%	3% - 19%
Belgian Candi SugarDark (275L)	38		Sugar	Sugar	275 °L	38	7%	1% - 16%

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

Name	Uses	Average AA	Avg. Usage	Usage Range
Styrian Goldings	105	5.5	36%	9% - 100%
Saaz	72	3.5	43%	7% - 100%
Hallertau Mittelfruh	62	3.75	39%	10% - 100%
Hallertau Hersbrucker	48	4	47%	8% - 100%
Northern Brewer	44	7.8	40%	9% - 100%
Magnum	42	15	57%	11% - 100%
East Kent Goldings	29	5	33%	6% - 100%
Brewer's Gold	28	9	36%	24% - 65%
Fuggles	22	4.5	51%	18% - 100%
Domestic Hallertau	19	3.9	37%	18% - 100%

Steeping Grains Used In Belgian Dark Strong Ale Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Special B	10	Belgian	Grain	Roasted malt	115 °L	34	33%	7% - 70%
CaraMunich I	3	German	Grain	Crystal malt	39 °L	34	35%	31% - 40%
Melanoidin	2	German	Grain	Roasted malt	25 °L	37	13%	13% - 13%
Aromatic	2	Belgian	Grain	Roasted malt	38 °L	33	24%	19% - 29%
Roasted Barley	2	United Kingdom	Grain	Roasted malt	550 °L	29	17%	6% - 29%
Carapils (Dextrine Malt)	2	American	Grain	Crystal malt	1.8 °L	33	32%	30% - 33%
CaraVienne	2	Belgian	Grain	Crystal malt	20 °L	34	42%	33% - 50%
Flaked Rye	1		Adjunct	Raw	2.8 °L	36	7%	7% - 7%
Honey Malt	1	Canadian	Grain	Base malt	25 °L	37	33%	33% - 33%
Wheat	1	American	Grain	Base malt	1.8 °L	38	67%	67% - 67%

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

Name	Uses	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Trappist High Gravity 3787	56	Wyeast	Ale	0.12	Med-High	76	64°F	78°F
Abbey Ale Yeast WLP530	53	White Labs	Ale	High	Med-High	77.5	66°F	72°F
Trappist Ale Yeast WLP500	36	White Labs	Ale	High	Med-Low	77.5	65°F	72°F
Belgian Abby Ale II 1762	27	Wyeast	Ale	0.12	Medium	75	65°F	75°F
Safbrew - Abbaye Yeast BE-256	20	Fermentis / Safale	Ale	.11	High	82	54°F	77°F
Safbrew - Specialty Ale Yeast T-58	18	Fermentis / Safale	Ale	0.115	High	70	54°F	77°F
Belgian Strong Ale Yeast WLP545	14	White Labs	Ale	High	Medium	81.5	66°F	72°F
Belgian Ardennes 3522	11	Wyeast	Ale	0.12	High	74	65°F	85°F
Belgian Ale Yeast M41	10	Mangrove Jack	Ale	n/a	Medium	85	64°F	82°F
Belgian Abbey M47	10	Mangrove Jack	Ale	n/a	Med-High	75	64°F	77°F
Abbey IV Ale Yeast WLP540	9	White Labs	Ale	High	Medium	78	66°F	72°F

Other Ingredients Used In Belgian Dark Strong Ale Recipes (View More)

Name	Uses	Type	Use	Avg. Usage	Usage Range
Yeast Nutrient	32	Other	Boil	42%	0% - 100%
Whirlfloc	28	Fining	Boil	66%	7% - 100%
Irish Moss	21	Water Agt	Boil	67%	1% - 100%
Gypsum	20	Water Agt	Mash	27%	0% - 91%
Coriander	16	Herb	Boil	35%	0% - 100%
Calcium Chloride	16	Water Agt	Mash	17%	0% - 76%
Lactic Acid	8	Water Agt	Mash	83%	33% - 100%
Whirfloc	8	Other	Boil	47%	18% - 100%
Servomyces	7	Other	Boil	65%	0% - 100%
Chalk	6	Water Agt	Mash	7%	0% - 39%
Protafloc	6	Fining	Boil	64%	2% - 100%

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