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	3237
Chimay Bleue Style Trappist Reserve	28 L	9.6%	34.96	20.5966	3.1967		All Grain	2548
Belgian quadrupel LK67	22 L	10.55%	25.38	1.103	1.022		All Grain	2171
XBEER TRAPPIST QUADRUPPEL	36 L	10.93%	28.72	1.101	1.017		All Grain	1569
Enzo's Rochefort	170 L	10.31%	29.85	1.088	1.01		All Grain	1381
belg	21 L	8.66%	25.94	1.075	1.009		All Grain	1359
2018 Belgian dark strong ale rev1	18 L	8.14%	21.46	1.081	1.019		All Grain	1332
Johan the fisherman - saison de noel	25 L	10.52%	23.09	1.096	1.016		All Grain	1121
Belgisk Quadruppel (140 L)	140 L	10.51%	27.55	1.092	1.012		All Grain	1046
Belgian Stout	6.5 gal	6.24%	35.51	1.058	1.012		All Grain	953

Newest Belgian Dark Strong Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Quadrupel	5 gal	10.59%	51.76	1.106	1.025		extract	6
Westvleteren 12	5 gal	10.94%	49.45	1.1	1.017		All Grain	14
Westvleteren 12 Clone	22 L	9.71%	37.63	1.09	1.016		All Grain	13
Brown Monkey	5 gal	7.07%	37.78	1.068	1.015		All Grain	10
Proggsecco 5	6 L	5.22%	23.5	1.043	1.004		BIAB	10
Quad	6 gal	11.46%	42.44	1.098	1.011		All Grain	16
Allan #4	5.5 gal	7.86%	23.87	1.077	1.017		extract	12
Monster's Quad	5 gal	10.34%	45.81	1.101	1.022		All Grain	12
Hamster Grilljanne	10 L	8.66%	30.51	1.076	1.01		BIAB	14
Quadrupel	12 L	9.74%	0	1.092	1.018		BIAB	15

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

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Special B	178	Belgian	Grain	Roasted malt	115 °L	34	4%	1% - 15%
Pilsner	170	Belgian	Grain	Base malt	1.6 °L	37	61%	7% - 92%
Belgian Candi SyrupD-180	80		Sugar	Sugar	180 °L	32	9%	3% - 21%
Aromatic	72	Belgian	Grain	Roasted malt	38 °L	33	5%	1% - 17%
Pale Ale	52	Belgian	Grain	Base malt	3.4 °L	38	42%	11% - 90%
CaraMunich	48	Belgian	Grain	Crystal malt	50 °L	33	6%	1% - 20%
Biscuit	47	Belgian	Grain	Roasted malt	23 °L	35	4%	1% - 15%
Pilsner	43	German	Grain	Base malt	1.6 °L	38	62%	19% - 97%
Belgian Candi SyrupD-90	36		Sugar	Sugar	90 °L	32	7%	3% - 16%
Cane Sugar	33		Sugar	Sugar	0 °L	46	9%	2% - 100%

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

Name	Uses	Average AA	Avg. Usage	Usage Range
Styrian Goldings	96	5.5	37%	9% - 100%
Saaz	70	3.5	44%	8% - 100%
Hallertau Mittelfruh	59	3.75	40%	10% - 100%
Hallertau Hersbrucker	43	4	44%	8% - 100%
Northern Brewer	41	7.8	41%	12% - 100%
Magnum	38	15	56%	11% - 100%
Brewer's Gold	26	9	37%	24% - 65%
East Kent Goldings	24	5	35%	6% - 100%
Fuggles	20	4.5	53%	18% - 100%
Domestic Hallertau	18	3.9	34%	18% - 50%

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

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Special B	9	Belgian	Grain	Roasted malt	115 °L	34	33%	7% - 70%
CaraMunich I	3	German	Grain	Crystal malt	39 °L	34	35%	31% - 40%
Roasted Barley	2	United Kingdom	Grain	Roasted malt	550 °L	29	17%	6% - 29%
Aromatic	2	Belgian	Grain	Roasted malt	38 °L	33	24%	19% - 29%
Carapils (Dextrine Malt)	2	American	Grain	Crystal malt	1.8 °L	33	32%	30% - 33%
Melanoidin	2	German	Grain	Roasted malt	25 °L	37	13%	13% - 13%
CaraVienne	2	Belgian	Grain	Crystal malt	20 °L	34	42%	33% - 50%
Flaked Rye	1		Adjunct	Raw	2.8 °L	36	7%	7% - 7%
Oat Malt	1	United Kingdom	Grain	Base malt	2 °L	28	50%	50% - 50%
Honey Malt	1	Canadian	Grain	Base malt	25 °L	37	33%	33% - 33%

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	50	White Labs	Ale	High	Med-High	77.5	66°F	72°F
Trappist High Gravity 3787	47	Wyeast	Ale	0.12	Med-High	76	64°F	78°F
Trappist Ale Yeast WLP500	32	White Labs	Ale	High	Med-Low	77.5	65°F	72°F
Belgian Abby Ale II 1762	24	Wyeast	Ale	0.12	Medium	75	65°F	75°F
Safbrew - Abbaye Yeast BE-256	20	Fermentis / Safale	Ale	.11	High	82	54°F	77°F
Safbrew - Specialty Ale Yeast T-58	15	Fermentis / Safale	Ale	0.115	High	70	54°F	77°F
Belgian Strong Ale Yeast WLP545	13	White Labs	Ale	High	Medium	81.5	66°F	72°F
Belgian Ardennes 3522	11	Wyeast	Ale	0.12	High	74	65°F	85°F
Belgian Abbey M47	10	Mangrove Jack	Ale	n/a	Med-High	75	64°F	77°F
Belgian Ale 1214	10	Wyeast	Ale	0.12	Med-Low	75	68°F	78°F
Belgian Ale Yeast M41	10	Mangrove Jack	Ale	n/a	Medium	85	64°F	82°F

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

Name	Uses	Type	Use	Avg. Usage	Usage Range
Yeast Nutrient	30	Other	Boil	42%	0% - 100%
Whirlfloc	24	Fining	Boil	68%	19% - 100%
Irish Moss	21	Fining	Boil	67%	1% - 100%
Coriander	15	Herb	Boil	37%	0% - 100%
Gypsum	13	Water Agt	Mash	30%	0% - 91%
Calcium Chloride	10	Water Agt	Mash	13%	0% - 63%
Servomyces	7	Other	Boil	65%	0% - 100%
Lactic acid	6	Water Agt	Mash	77%	33% - 100%
Whirfloc	6	Other	Boil	49%	18% - 100%
Protafloc	6	Fining	Boil	64%	2% - 100%
sweet orange peel	4	Flavor	Boil	14%	0% - 26%

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