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Trappist Ale - Belgian Dark Strong Ale


A dark, complex, very strong Belgian ale with a delicious blend of malt richness, dark fruit flavors, and spicy elements. Complex, rich, smooth and dangerous.

Flavor Profile: Similar to aroma (same malt, ester, phenol, alcohol, and hop comments apply to flavor as well). Moderately malty-rich on the palate, which can have a sweet impression if bitterness is low. Usually moderately dry to dry finish, although may be up to modera

Ingredients: Belgian yeast strains prone to production of higher alcohols, esters, and sometimes phenolics are commonly used. Impression of a complex grain bill, although many traditional versions are quite simple, with caramelized sugar syrup or unrefined sugars and

BJCP Style Guide

Top 10 Belgian Dark Strong Ale Recipes

Title Size ABV IBU OG FG Color Method Views
Gouden Carolus Classic
20 L 8.41% 19.78 1.074 1.014
All Grain 6117
Enzo's Rochefort
170 L 10.31% 29.85 1.088 1.010
All Grain 4049
Belgian Stout
6.5 gal 6.24% 35.51 1.058 1.012
All Grain 3936
Belgian Brown
6 gal 9.88% 20.97 1.092 1.017
All Grain 3922
Belgian Christmas Ale
20 L 8.74% 26.92 1.087 1.020
All Grain 3413
CNY Barleywine
18 L 13.25% 20.05 1.121 1.020
All Grain 3299
Chimay Blue
10 L 8.42% 20.54 1.086 1.021
All Grain 3170
Belgisk Quadruppel (140 L)
140 L 10.51% 27.55 1.092 1.012
All Grain 3060
Johan the fisherman - saison de noel
25 L 10.52% 23.09 1.096 1.016
All Grain 2974
belg
21 L 8.66% 25.94 1.075 1.009
All Grain 2567

Newest Belgian Dark Strong Ale Recipes

Title Size ABV IBU OG FG Color Method Views
Quad
17 gal 11.01% 32.91 1.106 1.022
All Grain 11
Westveletern 12 Quad
5.25 gal 10.03% 46.94 1.094 1.017
BIAB 10
Belgian Dark Strong w/ Merlot
7 gal 10.09% 29.28 1.084 1.007
BIAB 54
Black Sabbath
27 L 8.56% 30.88 1.076 1.010
All Grain 17
Barrel Aging Quad met Pa
55 L 9.9% 38.78 1.101 1.026
All Grain 85
Belgian Dark Strong Ale
12 L 10.45% 36.91 1.100 1.020
BIAB 24
GGB 3.0 THG
3 gal 9.64% 40.73 1.090 1.016
BIAB 26
Rochefort 8 Clone
16.5 L 8.62378% 31.8054 1.080 1.014
BIAB 2
Black Forrest - Quad_v2
23 L 9.63% 23.87 1.088 1.015
All Grain 13
Forward
1800 L 10.49% 38.5 1.088 1.014
All Grain 206

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Special B 377 Belgian Grain roasted malt 115°L
34 4% 1% - 15%
Belgian - Pilsner 304 Belgian Grain base malt 1.6°L
37 62% 3% - 100%
Candi Syrup - Belgian Candi Syrup - D-180 196 Sugar sugar 180°L
32 9% 2% - 21%
Belgian - Aromatic 119 Belgian Grain roasted malt 38°L
33 5% 1% - 17%
Candi Syrup - Belgian Candi Syrup - D-90 110 Sugar sugar 90°L
32 7% 2% - 20%
BE - Pale Ale 103 BE Grain base malt 3.4°L
38 46% 11% - 100%
Belgian - Biscuit 94 Belgian Grain roasted malt 23°L
35 4% 1% - 20%
Belgian - CaraMunich 94 Belgian Grain crystal malt 50°L
33 6% 1% - 20%
Cane Sugar 94 Sugar sugar 0°L
46 8% 1% - 100%
Belgian Candi Sugar - Dark (275L) 88 Sugar sugar 275°L
38 7% 1% - 20%

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

Name Recipes Average AA Avg. Usage Usage Range
Styrian Goldings 215 5.5 39% 10% - 100%
Saaz 136 3.5 43% 7% - 100%
Hallertau Mittelfruh 126 3.75 43% 10% - 100%
Yakima Chief Hops - Magnum 99 13.2 56% 10% - 100%
Hallertau Hersbrucker 82 4 46% 8% - 100%
Northern Brewer 76 7.8 41% 7% - 100%
East Kent Goldings 47 5 36% 6% - 100%
Tettnanger 43 4.5 45% 9% - 100%
Artisan - Perle 41 7.1 43% 13% - 100%
Fuggles 32 4.5 43% 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 13 Belgian Grain roasted malt 115°L
34 30% 7% - 70%
Belgian - Aromatic 6 Belgian Grain roasted malt 38°L
33 27% 13% - 48%
Belgian - Biscuit 6 Belgian Grain roasted malt 23°L
35 27% 8% - 58%
Belgian - Chocolate 6 Belgian Grain roasted malt 340°L
30 25% 2% - 60%
Belgian - CaraMunich 4 Belgian Grain crystal malt 50°L
33 36% 20% - 46%
Belgian - CaraVienne 3 Belgian Grain crystal malt 20°L
34 44% 33% - 50%
German - CaraMunich I 3 German Grain crystal malt 39°L
34 41% 33% - 50%
German - Melanoidin 3 German Grain roasted malt 25°L
37 13% 12% - 13%
United Kingdom - Roasted Barley 3 United Kingdom Grain roasted malt 550°L
29 23% 6% - 33%
American - Caramel / Crystal 120L 2 American Grain crystal malt 120°L
33 38% 25% - 50%

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 124 Wyeast Ale 0.12 Med-High 76% 64°F 78°F
White Labs - Abbey Ale Yeast WLP530 93 White Labs Ale High Med-High 77.5% 66°F 72°F
Fermentis - Safbrew - Abbaye Yeast BE-256 59 Fermentis / Safale Ale .11 High 82% 54°F 77°F
White Labs - Monastary Ale Yeast WLP500 52 White Labs Ales High Medium 77.5% 65°F 72°F
Wyeast - Belgian Abby Ale II 1762 43 Wyeast Ale 0.12 Medium 75% 65°F 75°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 34 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Wyeast - Belgian Ale 1214 31 Wyeast Ale 0.12 Med-Low 75% 68°F 78°F
Mangrove Jack - Belgian Ale Yeast M41 22 Mangrove Jack Ale n/a Medium 85% 64°F 82°F
Lallemand - LALBREW┬« ABBAYE BELGIAN ALE YEAST 21 Lallemand Belgian Ales High Medium 88% 63°F 77°F
White Labs - Belgian Strong Ale Yeast WLP545 20 White Labs Ale High Medium 81.5% 66°F 72°F

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

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 112 Water Agt Mash 16% 0% - 91%
Lactic acid 63 Water Agt Mash 73% 0% - 100%
Calcium Chloride (dihydrate) 59 Water Agt Mash 17% 0% - 83%
Whirlfloc 57 Fining Boil 60% 2% - 100%
Epsom Salt 43 Water Agt Mash 7% 0% - 50%
Baking Soda 32 Water Agt Mash 10% 0% - 33%
Calcium Chloride (dihydrate) 28 Water Agt Mash 20% 0% - 100%
Irish Moss 22 Fining Boil 57% 0% - 100%
Calcium Chloride (anhydrous) 21 Water Agt Mash 17% 0% - 100%
Chalk 21 Water Agt Mash 6% 0% - 39%

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