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	4157
XBEER TRAPPIST QUADRUPPEL	36 L	10.93%	28.72	1.101	1.017		All Grain	2517
Gouden Carolus Classic	20 L	8.41%	19.78	1.074	1.014		All Grain	2146
Enzo's Rochefort	170 L	10.31%	29.85	1.088	1.010		All Grain	2130
Belgian Stout	6.5 gal	6.24%	35.51	1.058	1.012		All Grain	1982
Johan the fisherman - saison de noel	25 L	10.52%	23.09	1.096	1.016		All Grain	1793
belg	21 L	8.66%	25.94	1.075	1.009		All Grain	1780
Belgian Christmas Ale	20 L	8.74%	26.92	1.087	1.020		All Grain	1721
Belgian Brown	6 gal	9.88%	20.97	1.092	1.017		All Grain	1661
Belgisk Quadruppel (140 L)	140 L	10.51%	27.55	1.092	1.012		All Grain	1645

Newest Belgian Dark Strong Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Belgian Dark Strong ALe	11.5 gal	7.51%	30.74	1.070	1.013		All Grain	6
Really Mad Elf	5.5 gal	10.79%	37.16	1.104	1.021		BIAB	24
Quad	10 L	12.06%	47.3	1.104	1.012		extract	2
Michel's Quad	10 L	10.27%	50.44	1.092	1.014		extract	3
DuB	1000 L	8.11%	23.57	1.078	1.016		All Grain	17
Rochefort 10 Trappist Quad Clone	6 gal	11.19%	27.88	1.096	1.011		All Grain	25
Quad	4.5 gal	9.64%	40.35	1.084	1.010		BIAB	17
Awesome Recipe	22 L	10.1%	23.44	1.098	1.021		All Grain	24
"He's a mean one" winter warmer	5.75 gal	9.87%	42.05	1.091	1.016		All Grain	25
Dark Strong Ale	5.5 gal	9.48%	41.7	1.087	1.015		All Grain	30

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Special B	275	Belgian	Grain	roasted malt	115°L	34	4%	1% - 15%
Belgian - Pilsner	253	Belgian	Grain	base malt	1.6°L	37	62%	7% - 98%
Candi Syrup - Belgian Candi Syrup - D-180	132		Sugar	sugar	180°L	32	10%	2% - 21%
Belgian - Aromatic	108	Belgian	Grain	roasted malt	38°L	33	5%	1% - 17%
Belgian - CaraMunich	83	Belgian	Grain	crystal malt	50°L	33	6%	1% - 20%
Belgian - Pale Ale	80	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	70		Sugar	sugar	90°L	32	7%	3% - 20%
Belgian Candi Sugar - Dark (275L)	65		Sugar	sugar	275°L	38	7%	1% - 20%
German - Pilsner	64	German	Grain	base malt	1.6°L	38	60%	19% - 97%

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

Name	Recipes	Average AA	Avg. Usage	Usage Range
Styrian Goldings	146	5.5	38%	10% - 100%
Saaz	95	3.5	44%	7% - 100%
Hallertau Mittelfruh	88	3.75	43%	10% - 100%
Hallertau Hersbrucker	71	4	46%	8% - 100%
Magnum	65	15	55%	10% - 100%
Northern Brewer	58	7.8	41%	7% - 100%
East Kent Goldings	34	5	35%	6% - 100%
Perle	29	8.2	41%	13% - 100%
Fuggles	27	4.5	44%	13% - 100%
Domestic Hallertau	26	3.9	38%	18% - 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%
German - Melanoidin	3	German	Grain	roasted malt	25°L	37	13%	12% - 13%
Belgian - CaraVienne	3	Belgian	Grain	crystal malt	20°L	34	44%	33% - 50%
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 - Roasted Barley	2	United Kingdom	Grain	roasted malt	550°L	29	17%	6% - 29%
German - Carapils	2	German	Grain	crystal malt	1.3°L	35	33%	33% - 33%

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	83	Wyeast	Ale	0.12	Med-High	76%	64°F	78°F
White Labs - Abbey Ale Yeast WLP530	77	White Labs	Ale	High	Med-High	77.5%	66°F	72°F
White Labs - Trappist Ale Yeast WLP500	39	White Labs	Ale	High	Med-Low	77.5%	65°F	72°F
Wyeast - Belgian Abby Ale II 1762	38	Wyeast	Ale	0.12	Medium	75%	65°F	75°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
Mangrove Jack - Belgian Abbey M47	15	Mangrove Jack	Ale	n/a	Med-High	75%	64°F	77°F
Wyeast - Belgian Ale 1214	14	Wyeast	Ale	0.12	Med-Low	75%	68°F	78°F
Mangrove Jack - Belgian Ale Yeast M41	14	Mangrove Jack	Ale	n/a	Medium	85%	64°F	82°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	55	Water Agt	Mash	24%	0% - 91%
Whirlfloc	43	Water Agt	Boil	64%	0% - 100%
Calcium Chloride (dihydrate)	29	Water Agt	Mash	21%	0% - 100%
Lactic acid	29	Water Agt	Mash	79%	6% - 100%
Calcium Chloride (dihydrate)	22	Water Agt	Mash	23%	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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