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
Chimay Bleue Style Trappist Reserve	28 L	9.6%	34.96	1.086	1.012		All Grain	4359
2020 TRAPPIST QUADRUPPEl	25 L	12.53%	26.36	1.108	1.012		All Grain	2675
Gouden Carolus Classic	20 L	8.41%	19.78	1.074	1.014		All Grain	2340
Enzo's Rochefort	170 L	10.31%	29.85	1.088	1.010		All Grain	2206
Belgian Stout	6.5 gal	6.24%	35.51	1.058	1.012		All Grain	2085
Johan the fisherman - saison de noel	25 L	10.52%	23.09	1.096	1.016		All Grain	1859
Belgian Christmas Ale	20 L	8.74%	26.92	1.087	1.020		All Grain	1824
belg	21 L	8.66%	25.94	1.075	1.009		All Grain	1815
Belgian Brown	6 gal	9.88%	20.97	1.092	1.017		All Grain	1737
Belgisk Quadruppel (140 L)	140 L	10.51%	27.55	1.092	1.012		All Grain	1693

Newest Belgian Dark Strong Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Quad NA	2.5 gal	2.55%	0	1.028	1.008		All Grain	4
RB 4 ("Grand Cru?") (quad)	5 gal	10.37%	32.39	1.096	1.017		All Grain	6
Trolled in the Wilds Outside the Knowles	5 gal	8.28%	32.48	1.082	1.019		All Grain	10
Belgian Red	4 gal	9.11%	21.67	1.085	1.015		All Grain	13
Quad	18.9 L	10.33%	32.97	1.100	1.021		BIAB	9
Belgian Quad	5 gal	10.5%	45.82	1.095	1.015		All Grain	34
Silent Night	5.5 gal	9.66%	37.53	1.091	1.018		All Grain	111
Dark and Strong	5.5 gal	8.08%	38.1	1.071	1.010		extract	97
Really Mad Elf	5.5 gal	10.79%	37.16	1.104	1.021		BIAB	59
Quad	12 L	10.01%	39.52	1.086	1.010		extract	31

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Special B	284	Belgian	Grain	roasted malt	115°L	34	4%	1% - 15%
Belgian - Pilsner	256	Belgian	Grain	base malt	1.6°L	37	62%	7% - 98%
Candi Syrup - Belgian Candi Syrup - D-180	132		Sugar	sugar	180°L	32	9%	2% - 21%
Belgian - Aromatic	108	Belgian	Grain	roasted malt	38°L	33	5%	1% - 17%
Belgian - CaraMunich	84	Belgian	Grain	crystal malt	50°L	33	6%	1% - 20%
Belgian - Pale Ale	82	Belgian	Grain	base malt	3.4°L	38	46%	11% - 100%
Belgian - Biscuit	76	Belgian	Grain	roasted malt	23°L	35	4%	1% - 20%
Candi Syrup - Belgian Candi Syrup - D-90	74		Sugar	sugar	90°L	32	7%	2% - 20%
Belgian Candi Sugar - Dark (275L)	64		Sugar	sugar	275°L	38	7%	1% - 20%
German - Pilsner	62	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	150	5.5	39%	5% - 100%
Saaz	96	3.5	44%	7% - 100%
Hallertau Mittelfruh	88	3.75	43%	10% - 100%
Hallertau Hersbrucker	73	4	47%	8% - 100%
Magnum	67	15	55%	10% - 100%
Northern Brewer	58	7.8	41%	7% - 100%
East Kent Goldings	35	5	35%	6% - 100%
Perle	30	8.2	41%	13% - 100%
Fuggles	28	4.5	44%	13% - 100%
Tettnanger	26	4.5	44%	14% - 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	15	Belgian	Grain	roasted malt	115°L	34	32%	7% - 70%
Belgian - Chocolate	5	Belgian	Grain	roasted malt	340°L	30	27%	12% - 60%
Belgian - CaraVienne	3	Belgian	Grain	crystal malt	20°L	34	44%	33% - 50%
German - Melanoidin	3	German	Grain	roasted malt	25°L	37	13%	12% - 13%
German - Carapils	2	German	Grain	crystal malt	1.3°L	35	33%	33% - 33%
Belgian - CaraMunich	2	Belgian	Grain	crystal malt	50°L	33	40%	33% - 46%
German - CaraMunich I	2	German	Grain	crystal malt	39°L	34	37%	33% - 40%
American - Carapils (Dextrine Malt)	2	American	Grain	crystal malt	1.8°L	33	32%	30% - 33%
Belgian - Aromatic	2	Belgian	Grain	roasted malt	38°L	33	39%	29% - 50%
United Kingdom - Oat Malt	2	United Kingdom	Grain	base malt	2°L	28	34%	19% - 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	84	Wyeast	Ale	0.12	Med-High	76%	64°F	78°F
White Labs - Abbey Ale Yeast WLP530	79	White Labs	Ale	High	Med-High	77.5%	66°F	72°F
Wyeast - Belgian Abby Ale II 1762	38	Wyeast	Ale	0.12	Medium	75%	65°F	75°F
White Labs - Trappist Ale Yeast WLP500	38	White Labs	Ale	High	Med-Low	77.5%	65°F	72°F
Fermentis - Safbrew - Abbaye Yeast BE-256	37	Fermentis / Safale	Ale	.11	High	82%	54°F	77°F
Fermentis - Safbrew - Specialty Ale Yeast T-58	18	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
White Labs - Belgian Strong Ale Yeast WLP545	17	White Labs	Ale	High	Medium	81.5%	66°F	72°F
Wyeast - Belgian Ale 1214	16	Wyeast	Ale	0.12	Med-Low	75%	68°F	78°F
Mangrove Jack - Belgian Ale Yeast M41	15	Mangrove Jack	Ale	n/a	Medium	85%	64°F	82°F
Mangrove Jack - Belgian Abbey M47	15	Mangrove Jack	Ale	n/a	Med-High	75%	64°F	77°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	57	Water Agt	Mash	24%	0% - 91%
Whirlfloc	43	Water Agt	Boil	62%	0% - 100%
Lactic acid	30	Water Agt	Mash	78%	6% - 100%
Calcium Chloride (dihydrate)	29	Water Agt	Mash	21%	0% - 100%
Calcium Chloride (dihydrate)	24	Water Agt	Mash	22%	0% - 68%
Epsom Salt	18	Water Agt	Mash	7%	0% - 38%
Baking Soda	17	Water Agt	Mash	10%	0% - 33%
Irish Moss	17	Fining	Boil	64%	11% - 100%
Table Salt	16	Water Agt	Mash	5%	0% - 27%
Chalk	13	Water Agt	Mash	6%	0% - 39%

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