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	4507
Chimay Bleue Style Trappist Reserve	28 L	9.6%	34.96	1.086	1.012		All Grain	3631
XBEER TRAPPIST QUADRUPPEL	36 L	10.93%	28.72	1.101	1.017		All Grain	2195
Enzo's Rochefort	170 L	10.31%	29.85	1.088	1.010		All Grain	1876
Gouden Carolus Classic	20 L	8.41%	19.78	1.074	1.014		All Grain	1657
belg	21 L	8.66%	25.94	1.075	1.009		All Grain	1653
Belgian Stout	6.5 gal	6.24%	35.51	1.058	1.012		All Grain	1609
Johan the fisherman - saison de noel	25 L	10.52%	23.09	1.096	1.016		All Grain	1532
Belgisk Quadruppel (140 L)	140 L	10.51%	27.55	1.092	1.012		All Grain	1479
Belgian Brown	6 gal	9.88%	20.97	1.092	1.017		All Grain	1302

Newest Belgian Dark Strong Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Ebenezer's Heavy Metal Holiday Ale	248 gal	8.31%	27.75	1.074	1.011		All Grain	5
Quad	15 L	10.52%	28.29	1.100	1.020		BIAB	17
Belgian Strong	3 gal	9.41%	34.24	1.093	1.022		All Grain	8
Robz Belgian Stout	5.5 gal	7.07%	25.89	1.070	1.016		All Grain	14
Overshare Series 1	3.5 gal	9.5%	24.91	1.088	1.016		extract	80
St. Bernardus Abt 12 60th Anniversary	6 gal	11.07%	16.57	1.104	1.019		All Grain	23
Belgian - Trappist Rochefort 10	5.5 gal	9.97%	30.84	1.100	1.024		extract	20
EG	1200 L	4.05%	0	1.041	1.010		All Grain	12
66. Westvernonen 12	12 gal	9.87%	44.12	1.091	1.016		All Grain	31
Brunfort 10	3 gal	10.43%	29.58	1.100	1.020		All Grain	26

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Special B	241	Belgian	Grain	roasted malt	115°L	34	4%	1% - 15%
Belgian - Pilsner	233	Belgian	Grain	base malt	1.6°L	37	62%	7% - 100%
Candi Syrup - Belgian Candi Syrup - D-180	121		Sugar	sugar	180°L	32	10%	3% - 21%
Belgian - Aromatic	93	Belgian	Grain	roasted malt	38°L	33	5%	1% - 17%
Belgian - Pale Ale	78	Belgian	Grain	base malt	3.4°L	38	45%	11% - 100%
Belgian - CaraMunich	73	Belgian	Grain	crystal malt	50°L	33	6%	1% - 20%
Belgian - Biscuit	64	Belgian	Grain	roasted malt	23°L	35	4%	1% - 15%
Candi Syrup - Belgian Candi Syrup - D-90	61		Sugar	sugar	90°L	32	7%	0% - 20%
Belgian Candi Sugar - Dark (275L)	57		Sugar	sugar	275°L	38	6%	1% - 16%
German - Pilsner	54	German	Grain	base malt	1.6°L	38	59%	19% - 97%

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

Name	Recipes	Average AA	Avg. Usage	Usage Range
Styrian Goldings	135	5.5	37%	9% - 100%
Saaz	84	3.5	44%	7% - 100%
Hallertau Mittelfruh	79	3.75	40%	10% - 100%
Hallertau Hersbrucker	60	4	46%	8% - 100%
Magnum	59	15	57%	11% - 100%
Northern Brewer	48	7.8	41%	9% - 100%
East Kent Goldings	32	5	36%	6% - 100%
Domestic Hallertau	25	3.9	39%	18% - 100%
Perle	25	8.2	43%	13% - 100%
Fuggles	24	4.5	44%	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
White Labs - Abbey Ale Yeast WLP530	73	White Labs	Ale	High	Med-High	77.5%	66°F	72°F
Wyeast - Trappist High Gravity 3787	73	Wyeast	Ale	0.12	Med-High	76%	64°F	78°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 / Safale - Safbrew - Abbaye Yeast BE-256	31	Fermentis / Safale	Ale	.11	High	82%	54°F	77°F
Fermentis / Safale - Safbrew - Specialty Ale Yeast T-58	18	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Mangrove Jack - Belgian Abbey M47	15	Mangrove Jack	Ale	n/a	Med-High	75%	64°F	77°F
White Labs - Belgian Strong Ale Yeast WLP545	14	White Labs	Ale	High	Medium	81.5%	66°F	72°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	46	Water Agt	Mash	25%	0% - 91%
Whirlfloc	38	Fining	Boil	67%	2% - 100%
Calcium Chloride (dihydrate)	31	Water Agt	Mash	20%	0% - 100%
Lactic acid	26	Water Agt	Mash	76%	4% - 100%
Irish Moss	21	Fining	Boil	61%	0% - 100%
Epsom Salt	12	Water Agt	Mash	3%	0% - 16%
Baking Soda	11	Water Agt	Mash	7%	0% - 33%
Table Salt	11	Water Agt	Mash	3%	0% - 11%
Chalk	9	Water Agt	Mash	7%	0% - 39%
Calcium Chloride (dihydrate)	9	Water Agt	Mash	20%	0% - 60%

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