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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
Trois Pistoles clone
5 gal 8.05% 20.24 1.080 1.019
All Grain 4300
Chimay Bleue Style Trappist Reserve
28 L 9.6% 34.96 1.086 1.012
All Grain 3450
XBEER TRAPPIST QUADRUPPEL
36 L 10.93% 28.72 1.101 1.017
All Grain 2105
Enzo's Rochefort
170 L 10.31% 29.85 1.088 1.010
All Grain 1792
belg
21 L 8.66% 25.94 1.075 1.009
All Grain 1611
Belgian Stout
6.5 gal 6.24% 35.51 1.058 1.012
All Grain 1511
Gouden Carolus Classic
20 L 8.41% 19.78 1.074 1.014
All Grain 1497
Johan the fisherman - saison de noel
25 L 10.52% 23.09 1.096 1.016
All Grain 1457
Belgisk Quadruppel (140 L)
140 L 10.51% 27.55 1.092 1.012
All Grain 1409
Belgian Brown
6 gal 9.88% 20.97 1.092 1.017
All Grain 1214

Newest Belgian Dark Strong Ale Recipes

Title Size ABV IBU OG FG Color Method Views
QUAJIRA!
5.5 gal 10.63% 41.26 1.101 1.020
All Grain 3
Belgian Dark Strong
10.5 gal 9.67% 6.28 1.091 1.017
All Grain 11
Gleemer Quad
520 L 10.23% 0 1.091 1.019
All Grain 11
Christmas Noir 2019
5 gal 10.03% 64.37 1.093 1.016
extract 22
Opus - Westy 12 Clone
5.5 gal 10.5% 42.99 1.091 1.011
All Grain 33
Belgian Strong Ale
15 L 10.25% 38.77 1.091 1.013
All Grain 18
Sixth Glass clone 2019
5.5 gal 10.11% 37.23 1.096 1.019
All Grain 18
Raison D'Etre
5.5 gal 7.78% 62.51 1.077 1.018
All Grain 26
Rochefort 10
5 gal 10.86% 26.35 1.096 1.013
All Grain 44
Gulden Draak
9 L 10.27% 36.32 1.102 1.024
Partial Mash 58

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

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Belgian - Special B 234 Belgian Grain roasted malt 115°L
34 4% 1% - 15%
Belgian - Pilsner 221 Belgian Grain base malt 1.6°L
37 62% 7% - 95%
Candi Syrup - Belgian Candi Syrup - D-180 112 Sugar sugar 180°L
32 9% 3% - 21%
Belgian - Aromatic 92 Belgian Grain roasted malt 38°L
33 5% 1% - 17%
Belgian - Pale Ale 72 Belgian Grain base malt 3.4°L
38 45% 11% - 100%
Belgian - CaraMunich 70 Belgian Grain crystal malt 50°L
33 6% 1% - 20%
Belgian - Biscuit 66 Belgian Grain roasted malt 23°L
35 4% 1% - 15%
Candi Syrup - Belgian Candi Syrup - D-90 59 Sugar sugar 90°L
32 7% 3% - 20%
Belgian Candi Sugar - Dark (275L) 53 Sugar sugar 275°L
38 7% 1% - 16%
German - Pilsner 50 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 130 5.5 38% 9% - 100%
Saaz 82 3.5 44% 7% - 100%
Hallertau Mittelfruh 77 3.75 40% 10% - 100%
Hallertau Hersbrucker 56 4 46% 8% - 100%
Magnum 53 15 57% 11% - 100%
Northern Brewer 44 7.8 40% 9% - 100%
East Kent Goldings 33 5 35% 6% - 100%
Fuggles 24 4.5 46% 13% - 100%
Perle 24 8.2 41% 13% - 100%
Domestic Hallertau 23 3.9 39% 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 14 Belgian Grain roasted malt 115°L
34 32% 7% - 70%
German - Melanoidin 3 German Grain roasted malt 25°L
37 13% 12% - 13%
German - CaraMunich I 3 German Grain crystal malt 39°L
34 35% 31% - 40%
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%
German - Carapils 2 German Grain crystal malt 1.3°L
35 33% 33% - 33%
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%
Belgian - Aromatic 2 Belgian Grain roasted malt 38°L
33 24% 19% - 29%
Flaked Rye 1 Adjunct raw 2.8°L
36 7% 7% - 7%

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 68 Wyeast Ale 0.12 Med-High 76% 64°F 78°F
White Labs - Abbey Ale Yeast WLP530 67 White Labs Ale High Med-High 77.5% 66°F 72°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 36 Wyeast Ale 0.12 Medium 75% 65°F 75°F
Fermentis / Safale - Safbrew - Abbaye Yeast BE-256 27 Fermentis / Safale Ale .11 High 82% 54°F 77°F
Fermentis / Safale - Safbrew - Specialty Ale Yeast T-58 19 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
White Labs - Belgian Strong Ale Yeast WLP545 16 White Labs Ale High Medium 81.5% 66°F 72°F
Mangrove Jack - Belgian Abbey M47 14 Mangrove Jack Ale n/a Med-High 75% 64°F 77°F
Wyeast - Belgian Ardennes 3522 12 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 38 Water Agt Mash 24% 0% - 91%
Whirlfloc 34 Water Agt Boil 68% 2% - 100%
Calcium Chloride 30 Water Agt Mash 15% 0% - 76%
Irish Moss 23 Fining Boil 61% 0% - 100%
Lactic acid 21 Water Agt Mash 79% 25% - 100%
Chalk 9 Water Agt Mash 7% 0% - 39%
Epsom Salt 9 Water Agt Mash 2% 0% - 13%
Baking Soda 8 Water Agt Mash 4% 0% - 11%
Table Salt 6 Water Agt Mash 4% 0% - 11%
Phosphoric acid 6 Water Agt Other 47% 6% - 100%

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