Trappist Ale - Belgian Dark Strong Ale - Beer Recipes | Brewer's Friend
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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 Guide

Top 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 7362
Enzo's Rochefort
170 L 10.31% 29.85 1.088 1.010
All Grain 4638
Belgian Brown
6 gal 9.88% 20.97 1.092 1.017
All Grain 4408
Belgian Stout
6.5 gal 6.24% 35.51 1.058 1.012
All Grain 4405
Chimay Blue
10 L 8.42% 20.54 1.086 1.021
All Grain 3820
Belgian Christmas Ale
20 L 8.74% 26.92 1.087 1.020
All Grain 3763
CNY Barleywine
18 L 13.25% 20.05 1.121 1.020
All Grain 3638
Belgisk Quadruppel (140 L)
140 L 10.51% 27.55 1.092 1.012
All Grain 3453
Johan the fisherman - saison de noel
25 L 10.52% 23.09 1.096 1.016
All Grain 3251
belg
21 L 8.66% 25.94 1.075 1.009
All Grain 2778

Newest Belgian Dark Strong Ale Recipes

Title Size ABV IBU OG FG Color Method Views
BELGIAN STRONG (QUAD)
12 gal 8.92% 33.8 1.085 1.017
BIAB 14
Awesome Recipe
5.5 gal 9.43% 0 1.091 1.019
All Grain 21
Awesome Recipe
5.5 gal 9.43% 0 1.091 1.019
All Grain 19
Belgian Strong Dark Ale
2.5 gal 9.11% 0 1.087 1.018
extract 20
St. Vallrun (SRX Triple)
24 L 9.29% 26.47 1.078 1.007
All Grain 34
Belchin' Strong Dark Belgian
3 gal 9.87% 31.48 1.095 1.020
BIAB 57
Rochefort 10
12 gal 10.98% 32.14 1.104 1.020
All Grain 51
belgian Quad
5 gal 10.97% 43.66 1.106 1.022
BIAB 59
westvleteren-12 Clone
5 gal 8.63% 54.11 1.084 1.018
All Grain 46
Quad 3.0
3 gal 10.07% 29.95 1.093 1.016
BIAB 50

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Special B 405 Grain crystal malt 115°L
34 4% 1% - 17%
Belgian - Pilsner 317 Belgian Grain base malt 1.6°L
37 62% 3% - 100%
Candi Syrup - Belgian Candi Syrup - D-180 216 Sugar sugar 180°L
32 9% 2% - 21%
Aromatic 127 Grain base malt 38°L
33 5% 1% - 17%
Candi Syrup - Belgian Candi Syrup - D-90 114 Sugar sugar 90°L
32 7% 2% - 20%
BE - Pale Ale 109 BE Grain base malt 3.4°L
38 46% 11% - 100%
Cane Sugar 103 Sugar sugar 0°L
46 8% 1% - 100%
Belgian - CaraMunich 101 Belgian Grain crystal malt 50°L
33 6% 1% - 20%
Belgian Candi Sugar - Dark (275L) 98 Sugar sugar 275°L
38 7% 1% - 20%
Belgian - Biscuit 93 Belgian Grain roasted malt 23°L
35 4% 1% - 20%

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

Name Recipes Average AA Avg. Usage Usage Range
Styrian Goldings 236 5.5 39% 10% - 100%
Saaz 145 3.5 42% 7% - 100%
Hallertau Mittelfruh 129 3.75 43% 10% - 100%
Magnum 97 15 58% 10% - 100%
Hallertau Hersbrucker 84 4 46% 8% - 100%
Northern Brewer 79 7.8 42% 7% - 100%
East Kent Goldings 52 5 38% 6% - 100%
Tettnanger 47 4.5 44% 9% - 100%
Perle 43 8.2 44% 7% - 100%
Fuggles 33 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
Special B 14 Grain crystal malt 115°L
34 35% 7% - 100%
Aromatic 6 Grain base 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 131 Wyeast Ale 0.12 Med-High 76% 64°F 78°F
White Labs - Abbey Ale Yeast WLP530 102 White Labs Ale High Med-High 77.5% 66°F 72°F
Fermentis - Safbrew - Abbaye Yeast BE-256 72 Fermentis / Safale Ale .11 High 82% 54°F 77°F
White Labs - Monastary Ale Yeast WLP500 59 White Labs Ales High Medium 77.5% 65°F 72°F
Wyeast - Belgian Abby Ale II 1762 45 Wyeast Ale 0.12 Medium 75% 65°F 75°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 38 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Wyeast - Belgian Ale 1214 33 Wyeast Ale 0.12 Med-Low 75% 68°F 78°F
Lallemand - LALBREW┬« ABBAYE BELGIAN ALE YEAST 31 Lallemand Belgian Ales High Medium 88% 63°F 77°F
Mangrove Jack - Belgian Ale Yeast M41 24 Mangrove Jack Ale n/a Medium 85% 64°F 82°F
White Labs - Belgian Strong Ale Yeast WLP545 22 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 125 Water Agt Mash 16% 0% - 91%
Calcium Chloride (dihydrate) 71 Water Agt Mash 15% 0% - 72%
Whirlfloc 64 Water Agt Boil 59% 2% - 100%
Lactic acid 63 Water Agt Mash 72% 0% - 100%
Epsom Salt 48 Water Agt Mash 7% 0% - 50%
Baking Soda 35 Water Agt Mash 11% 0% - 33%
Calcium Chloride (dihydrate) 28 Water Agt Mash 20% 0% - 100%
Irish Moss 27 Water Agt Boil 56% 0% - 100%
Calcium Chloride (anhydrous) 25 Water Agt Mash 20% 0% - 100%
Chalk 24 Water Agt Mash 5% 0% - 39%

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