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 GuideTop 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% |