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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
Chimay Bleue Style Trappist Reserve
28 L 9.6% 34.96 1.086 1.012
All Grain 4157
XBEER TRAPPIST QUADRUPPEL
36 L 10.93% 28.72 1.101 1.017
All Grain 2517
Gouden Carolus Classic
20 L 8.41% 19.78 1.074 1.014
All Grain 2146
Enzo's Rochefort
170 L 10.31% 29.85 1.088 1.010
All Grain 2130
Belgian Stout
6.5 gal 6.24% 35.51 1.058 1.012
All Grain 1982
Johan the fisherman - saison de noel
25 L 10.52% 23.09 1.096 1.016
All Grain 1793
belg
21 L 8.66% 25.94 1.075 1.009
All Grain 1780
Belgian Christmas Ale
20 L 8.74% 26.92 1.087 1.020
All Grain 1721
Belgian Brown
6 gal 9.88% 20.97 1.092 1.017
All Grain 1661
Belgisk Quadruppel (140 L)
140 L 10.51% 27.55 1.092 1.012
All Grain 1645

Newest Belgian Dark Strong Ale Recipes

Title Size ABV IBU OG FG Color Method Views
Belgian Dark Strong ALe
11.5 gal 7.51% 30.74 1.070 1.013
All Grain 6
Really Mad Elf
5.5 gal 10.79% 37.16 1.104 1.021
BIAB 24
Quad
10 L 12.06% 47.3 1.104 1.012
extract 2
Michel's Quad
10 L 10.27% 50.44 1.092 1.014
extract 3
DuB
1000 L 8.11% 23.57 1.078 1.016
All Grain 17
Rochefort 10 Trappist Quad Clone
6 gal 11.19% 27.88 1.096 1.011
All Grain 25
Quad
4.5 gal 9.64% 40.35 1.084 1.010
BIAB 17
Awesome Recipe
22 L 10.1% 23.44 1.098 1.021
All Grain 24
"He's a mean one" winter warmer
5.75 gal 9.87% 42.05 1.091 1.016
All Grain 25
Dark Strong Ale
5.5 gal 9.48% 41.7 1.087 1.015
All Grain 30

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

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Belgian - Special B 275 Belgian Grain roasted malt 115°L
34 4% 1% - 15%
Belgian - Pilsner 253 Belgian Grain base malt 1.6°L
37 62% 7% - 98%
Candi Syrup - Belgian Candi Syrup - D-180 132 Sugar sugar 180°L
32 10% 2% - 21%
Belgian - Aromatic 108 Belgian Grain roasted malt 38°L
33 5% 1% - 17%
Belgian - CaraMunich 83 Belgian Grain crystal malt 50°L
33 6% 1% - 20%
Belgian - Pale Ale 80 Belgian Grain base malt 3.4°L
38 46% 11% - 100%
Belgian - Biscuit 76 Belgian Grain roasted malt 23°L
35 4% 1% - 20%
Candi Syrup - Belgian Candi Syrup - D-90 70 Sugar sugar 90°L
32 7% 3% - 20%
Belgian Candi Sugar - Dark (275L) 65 Sugar sugar 275°L
38 7% 1% - 20%
German - Pilsner 64 German Grain base malt 1.6°L
38 60% 19% - 97%

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

Name Recipes Average AA Avg. Usage Usage Range
Styrian Goldings 146 5.5 38% 10% - 100%
Saaz 95 3.5 44% 7% - 100%
Hallertau Mittelfruh 88 3.75 43% 10% - 100%
Hallertau Hersbrucker 71 4 46% 8% - 100%
Magnum 65 15 55% 10% - 100%
Northern Brewer 58 7.8 41% 7% - 100%
East Kent Goldings 34 5 35% 6% - 100%
Perle 29 8.2 41% 13% - 100%
Fuggles 27 4.5 44% 13% - 100%
Domestic Hallertau 26 3.9 38% 18% - 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 15 Belgian Grain roasted malt 115°L
34 32% 7% - 70%
Belgian - Chocolate 5 Belgian Grain roasted malt 340°L
30 27% 12% - 60%
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 - CaraMunich 2 Belgian Grain crystal malt 50°L
33 40% 33% - 46%
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 83 Wyeast Ale 0.12 Med-High 76% 64°F 78°F
White Labs - Abbey Ale Yeast WLP530 77 White Labs Ale High Med-High 77.5% 66°F 72°F
White Labs - Trappist Ale Yeast WLP500 39 White Labs Ale High Med-Low 77.5% 65°F 72°F
Wyeast - Belgian Abby Ale II 1762 38 Wyeast Ale 0.12 Medium 75% 65°F 75°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
Mangrove Jack - Belgian Abbey M47 15 Mangrove Jack Ale n/a Med-High 75% 64°F 77°F
Wyeast - Belgian Ale 1214 14 Wyeast Ale 0.12 Med-Low 75% 68°F 78°F
Mangrove Jack - Belgian Ale Yeast M41 14 Mangrove Jack Ale n/a Medium 85% 64°F 82°F

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

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 55 Water Agt Mash 24% 0% - 91%
Whirlfloc 43 Water Agt Boil 64% 0% - 100%
Calcium Chloride (dihydrate) 29 Water Agt Mash 21% 0% - 100%
Lactic acid 29 Water Agt Mash 79% 6% - 100%
Calcium Chloride (dihydrate) 22 Water Agt Mash 23% 0% - 68%
Epsom Salt 18 Water Agt Mash 7% 0% - 38%
Baking Soda 17 Water Agt Mash 10% 0% - 33%
Irish Moss 17 Fining Boil 64% 11% - 100%
Table Salt 16 Water Agt Mash 5% 0% - 27%
Chalk 13 Water Agt Mash 6% 0% - 39%

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