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	2166
Chimay Bleue Style Trappist Reserve	28 L	9.6%	34.96	20.5966	3.1967		All Grain	1821
Belgian quadrupel LK67	22 L	10.55%	25.38	1.103	1.022		All Grain	1580
XBEER TRAPPIST QUADRUPPEL	36 L	10.93%	28.72	1.101	1.017		All Grain	1176
belg	21 L	8.66%	25.94	1.075	1.009		All Grain	1141
Enzo's Rochefort	170 L	10.31%	29.85	1.088	1.01		All Grain	1061
Johan the fisherman - saison de noel	25 L	10.52%	23.09	1.096	1.016		All Grain	869
Belgisk Quadruppel (140 L)	140 L	10.51%	27.55	1.092	1.012		All Grain	745
Ovila Quad W/ Plums	6 gal	10.01%	20.22	1.096	1.019		All Grain	595
Belgian Stout	6.5 gal	6.24%	35.51	1.058	1.012		All Grain	557

Newest Belgian Dark Strong Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Avery Brewing Quad Clone	5 gal	10.23%	27.74	1.1	1.022		All Grain	9
Barrel-aged Quad	5.5 gal	9.93%	44.15	1.094	1.019		All Grain	9
377 Trappist Style Quad	180 gal	10.85%	35.25	1.097	1.014		All Grain	12
Quad	21 L	9.84%	32.53	1.088	1.013		All Grain	15
Sinterclaus	36 L	10.68%	29.31	1.101	1.02		All Grain	13
Trapp-Quad	20 L	11.49%	31.46	24.7122	4.2873		All Grain	21
Quad ride	10 gal	9.1%	37.75	1.088	1.018		All Grain	16
Quad II	4.5 gal	11.17%	48.64	1.106	1.021		All Grain	22
Krampus sQuad	5.5 gal	10.05%	25.36	1.097	1.02		All Grain	23
Morena Frutada	25 L	7.78%	26.61	1.085	1.026		All Grain	24

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

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Special B	147	Belgian	Grain	Roasted malt	115 °L	34	4%	1% - 15%
Pilsner	138	Belgian	Grain	Base malt	1.6 °L	37	61%	7% - 92%
Aromatic	62	Belgian	Grain	Roasted malt	38 °L	33	5%	1% - 17%
Belgian Candi SyrupD-180	61		Sugar	Sugar	180 °L	32	9%	3% - 21%
Biscuit	38	Belgian	Grain	Roasted malt	23 °L	35	4%	1% - 15%
Pale Ale	36	Belgian	Grain	Base malt	3.4 °L	38	41%	11% - 79%
CaraMunich	35	Belgian	Grain	Crystal malt	50 °L	33	5%	1% - 10%
Pilsner	34	German	Grain	Base malt	1.6 °L	38	62%	19% - 97%
Belgian Candi SyrupDark (80L)	30		Sugar	Sugar	80 °L	32	10%	3% - 20%
Cane Sugar	28		Sugar	Sugar	0 °L	46	7%	2% - 14%

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

Name	Uses	Average AA	Avg. Usage	Usage Range
Styrian Goldings	84	5.5	38%	10% - 100%
Saaz	50	3.5	45%	9% - 100%
Hallertau Mittelfruh	48	3.75	39%	10% - 100%
Hallertau Hersbrucker	39	4	41%	8% - 100%
Magnum	35	15	52%	11% - 100%
Northern Brewer	33	7.8	43%	12% - 100%
Brewer's Gold	22	9	40%	24% - 100%
East Kent Goldings	21	5	35%	6% - 100%
Domestic Hallertau	16	3.9	34%	18% - 50%
Tettnanger	16	4.5	46%	25% - 91%

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

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Special B	4	Belgian	Grain	Roasted malt	115 °L	34	46%	14% - 70%
CaraMunich I	2	German	Grain	Crystal malt	39 °L	34	37%	33% - 40%
Carapils (Dextrine Malt)	2	American	Grain	Crystal malt	1.8 °L	33	32%	30% - 33%
Roasted Barley	2	United Kingdom	Grain	Roasted malt	550 °L	29	17%	6% - 29%
Aromatic	2	Belgian	Grain	Roasted malt	38 °L	33	23%	17% - 29%
Caramel / Crystal 90L	1	American	Grain	Crystal malt	90 °L	33	33%	33% - 33%
Melanoidin	1	German	Grain	Roasted malt	25 °L	37	13%	13% - 13%
Biscuit	1	Belgian	Grain	Roasted malt	23 °L	35	17%	17% - 17%
Extra Dark Crystal 160L	1	United Kingdom	Grain	Crystal malt	160 °L	33	67%	67% - 67%
CaraMunich II	1	German	Grain	Crystal malt	46 °L	34	50%	50% - 50%

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

Name	Uses	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Abbey Ale Yeast WLP530	42	White Labs	Ale	High	Med-High	77.5	66°F	72°F
Trappist High Gravity 3787	39	Wyeast	Ale	0.12	Med-High	76	64°F	78°F
Trappist Ale Yeast WLP500	28	White Labs	Ale	High	Med-Low	77.5	65°F	72°F
Belgian Abby Ale II 1762	19	Wyeast	Ale	0.12	Medium	75	65°F	75°F
Safbrew - Abbaye Yeast	16	Fermentis / Safale	Ale	.11	High	82	54°F	77°F
Safbrew - Specialty Ale Yeast T-58	11	Fermentis / Safale	Ale	0.115	High	70	54°F	77°F
Belgian Ardennes 3522	10	Wyeast	Ale	0.12	High	74	65°F	85°F
Belgian Strong Ale Yeast WLP545	8	White Labs	Ale	High	Medium	81.5	66°F	72°F
Abbey IV Ale Yeast WLP540	7	White Labs	Ale	High	Medium	78	66°F	72°F
Belgian Ale 1214	7	Wyeast	Ale	0.12	Med-Low	75	68°F	78°F
Belgian Strong Ale 1388	7	Wyeast	Ale	0.12	Low	76	64°F	80°F

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

Name	Uses	Type	Use	Avg. Usage	Usage Range
Yeast Nutrient	26	Other	Boil	44%	0% - 100%
Whirlfloc	21	Fining	Boil	71%	19% - 100%
Irish Moss	19	Fining	Boil	66%	1% - 100%
Coriander	13	Spice	Boil	29%	0% - 100%
Servomyces	7	Other	Boil	65%	0% - 100%
Gypsum	7	Water Agt	Mash	45%	0% - 91%
Protafloc	6	Fining	Boil	64%	2% - 100%
Calcium Chloride	4	Water Agt	Mash	25%	0% - 63%
whirlflock	3	Fining	Boil	60%	33% - 80%
Protofloc	3	Water Agt	Boil	67%	67% - 67%
Whirfloc	3	Fining	Boil	46%	18% - 80%

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