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	4094
Chimay Bleue Style Trappist Reserve	28 L	9.6%	34.96	20.5966	3.1967		All Grain	3275
Belgian quadrupel LK67	22 L	10.55%	25.38	1.103	1.022		All Grain	2710
XBEER TRAPPIST QUADRUPPEL	36 L	10.93%	28.72	1.101	1.017		All Grain	1970
Enzo's Rochefort	170 L	10.31%	29.85	1.088	1.01		All Grain	1699
belg	21 L	8.66%	25.94	1.075	1.009		All Grain	1565
Belgian Stout	6.5 gal	6.24%	35.51	1.058	1.012		All Grain	1401
Johan the fisherman - saison de noel	25 L	10.52%	23.09	1.096	1.016		All Grain	1373
Belgisk Quadruppel (140 L)	140 L	10.51%	27.55	1.092	1.012		All Grain	1353
Gouden Carolus Classic	20 L	8.41%	19.78	1.074	1.014		All Grain	1340

Newest Belgian Dark Strong Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Awesome Recipe	5.25 gal	10.21%	35.13	1.098	1.02		All Grain	1
Westy 12 Clone	5.5 gal	10.1%	38.32	1.096	1.019		All Grain	3
Prickley Pair Tripel	5.5 gal	5.39%	0	1.049	1.008		All Grain	3
Awesome Recipe	20.8 L	10.78%	0	1.109	1.027		All Grain	3
Awesome Recipe	22 L	10.41%	0	1.106	1.026		All Grain	2
Westvleteren 12 Clone	5 gal	9.9%	38.75	1.09	1.015		BIAB	15
It's a Trapp!	20.8 L	8.49%	0	1.076	1.015		All Grain	16
Two Philosophers	2.5 gal	10.12%	27.7	1.098	1.021		BIAB	43
Quad II	5.5 gal	10.52%	44.55	1.104	1.024		All Grain	14
Quad #2	5.5 gal	10.17%	39.28	1.092	1.014		BIAB	23

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

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Special B	224	Belgian	Grain	Roasted malt	115 °L	34	4%	1% - 15%
Pilsner	215	Belgian	Grain	Base malt	1.6 °L	37	62%	7% - 95%
Belgian Candi SyrupD-180	107		Sugar	Sugar	180 °L	32	10%	3% - 21%
Aromatic	90	Belgian	Grain	Roasted malt	38 °L	33	5%	1% - 17%
Pale Ale	69	Belgian	Grain	Base malt	3.4 °L	38	44%	11% - 100%
CaraMunich	68	Belgian	Grain	Crystal malt	50 °L	33	6%	1% - 20%
Biscuit	62	Belgian	Grain	Roasted malt	23 °L	35	4%	1% - 15%
Belgian Candi SyrupD-90	57		Sugar	Sugar	90 °L	32	7%	3% - 20%
Pilsner	51	German	Grain	Base malt	1.6 °L	38	60%	19% - 97%
Belgian Candi SugarDark (275L)	51		Sugar	Sugar	275 °L	38	7%	1% - 16%

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

Name	Uses	Average AA	Avg. Usage	Usage Range
Styrian Goldings	127	5.5	37%	9% - 100%
Saaz	81	3.4	43%	7% - 100%
Hallertau Mittelfruh	77	2.7	40%	10% - 100%
Hallertau Hersbrucker	55	4.6	46%	8% - 100%
Magnum	49	12.4	55%	11% - 100%
Northern Brewer	44	9.3	40%	9% - 100%
Brewer's Gold	35	9	37%	24% - 65%
East Kent Goldings	33	5.8	35%	6% - 100%
Domestic Hallertau	23	3.9	39%	18% - 100%
Tettnanger	23	4.5	45%	20% - 100%

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

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Special B	14	Belgian	Grain	Roasted malt	115 °L	34	32%	7% - 70%
Melanoidin	3	German	Grain	Roasted malt	25 °L	37	13%	12% - 13%
CaraMunich I	3	German	Grain	Crystal malt	39 °L	34	35%	31% - 40%
CaraVienne	3	Belgian	Grain	Crystal malt	20 °L	34	44%	33% - 50%
Chocolate	3	Belgian	Grain	Roasted malt	340 °L	30	28%	12% - 60%
Carapils	2	German	Grain	Crystal malt	1.3 °L	35	33%	33% - 33%
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	24%	19% - 29%
Flaked Rye	1		Adjunct	Raw	2.8 °L	36	7%	7% - 7%

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	67	White Labs	Ale	High	Med-High	77.5	66°F	72°F
Trappist High Gravity 3787	65	Wyeast	Ale	0.12	Med-High	76	64°F	78°F
Trappist Ale Yeast WLP500	38	White Labs	Ale	High	Med-Low	77.5	65°F	72°F
Belgian Abby Ale II 1762	34	Wyeast	Ale	0.12	Medium	75	65°F	75°F
Safbrew - Abbaye Yeast BE-256	26	Fermentis / Safale	Ale	.11	High	82	54°F	77°F
Safbrew - Specialty Ale Yeast T-58	19	Fermentis / Safale	Ale	0.115	High	70	54°F	77°F
Belgian Strong Ale Yeast WLP545	15	White Labs	Ale	High	Medium	81.5	66°F	72°F
Belgian Abbey M47	14	Mangrove Jack	Ale	n/a	Med-High	75	64°F	77°F
Belgian Ale 1214	11	Wyeast	Ale	0.12	Med-Low	75	68°F	78°F
Belgian Ardennes 3522	11	Wyeast	Ale	0.12	High	74	65°F	85°F
Belgian Strong Ale 1388	11	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
Gypsum	35	Water Agt	Boil	24%	0% - 91%
Yeast Nutrient	33	Other	Boil	40%	0% - 100%
Whirlfloc	32	Water Agt	Boil	69%	7% - 100%
Calcium Chloride	28	Water Agt	Mash	15%	0% - 76%
Irish Moss	23	Fining	Boil	61%	0% - 100%
Lactic acid	19	Water Agt	Mash	73%	25% - 100%
Coriander	15	Spice	Boil	39%	0% - 100%
Chalk	10	Water Agt	Mash	12%	0% - 55%
Whirfloc	8	Fining	Boil	47%	18% - 100%
Baking Soda	7	Water Agt	Mash	7%	0% - 19%
Protafloc	7	Fining	Boil	56%	2% - 100%

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