Trappist Ale - Belgian Dark Strong Ale
BJCP Style GuideTop 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 | 5186 | |
| Enzo's Rochefort |
170 L | 10.31% | 29.85 | 1.088 | 1.010 | All Grain | 3578 | |
| Belgian Stout |
6.5 gal | 6.24% | 35.51 | 1.058 | 1.012 | All Grain | 3464 | |
| Belgian Brown |
6 gal | 9.88% | 20.97 | 1.092 | 1.017 | All Grain | 3225 | |
| CNY Barleywine |
18 L | 13.25% | 20.05 | 1.121 | 1.020 | All Grain | 3031 | |
| Belgian Christmas Ale |
20 L | 8.74% | 26.92 | 1.087 | 1.020 | All Grain | 2973 | |
| Belgisk Quadruppel (140 L) |
140 L | 10.51% | 27.55 | 1.092 | 1.012 | All Grain | 2711 | |
| Johan the fisherman - saison de noel |
25 L | 10.52% | 23.09 | 1.096 | 1.016 | All Grain | 2637 | |
| Chimay Blue |
10 L | 8.42% | 20.54 | 1.086 | 1.021 | All Grain | 2527 | |
| belg |
21 L | 8.66% | 25.94 | 1.075 | 1.009 | All Grain | 2351 |
Newest Belgian Dark Strong Ale Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Chimay Blue Extract 10L |
10 L | 9.36% | 34.1 | 1.079 | 1.008 | extract | 13 | |
| Belgian Quad |
5 gal | 12.12% | 33.94 | 1.117 | 1.024 | BIAB | 2 | |
| Westvleteren Clone |
21 L | 9.71% | 38.97 | 1.094 | 1.020 | BIAB | 24 | |
| Quad |
1000 L | 11.44% | 0 | 1.095 | 1.015 | All Grain | 21 | |
| Regency Pavillion Special |
11 L | 5.63% | 30.97 | 1.056 | 1.013 | Partial Mash | 16 | |
| DFH Raisosn D'Extra blackberry honey 10 gal |
10 gal | 12.9% | 120.61 | 1.114 | 1.016 | All Grain | 18 | |
| Awesome Recipe |
3 gal | 5.93% | 0 | 1.060 | 1.015 | BIAB | 12 | |
| Quad |
100 L | 7.64% | 25.83 | 1.079 | 1.021 | All Grain | 25 | |
| WBG Clone |
5.5 gal | 10.23% | 46.29 | 1.099 | 1.021 | extract | 25 | |
| Drake |
5.5 gal | 10.15% | 34.91 | 1.098 | 1.020 | All Grain | 21 |
Fermentables Used In Belgian Dark Strong Ale Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Belgian - Special B | 295 | Belgian | Grain | roasted malt |
115°L
|
34 | 4% | 1% - 15% |
| Belgian - Pilsner | 250 | Belgian | Grain | base malt |
1.6°L
|
37 | 63% | 7% - 95% |
| Candi Syrup - Belgian Candi Syrup - D-180 | 149 | Sugar | sugar |
180°L
|
32 | 9% | 2% - 21% | |
| Belgian - Aromatic | 108 | Belgian | Grain | roasted malt |
38°L
|
33 | 5% | 1% - 17% |
| Candi Syrup - Belgian Candi Syrup - D-90 | 81 | Sugar | sugar |
90°L
|
32 | 7% | 2% - 20% | |
| Belgian - CaraMunich | 81 | Belgian | Grain | crystal malt |
50°L
|
33 | 6% | 1% - 20% |
| BE - Pale Ale | 80 | BE | Grain | base malt |
3.4°L
|
38 | 48% | 11% - 100% |
| Belgian - Biscuit | 77 | Belgian | Grain | roasted malt |
23°L
|
35 | 4% | 1% - 15% |
| Munich - Light 10L | 66 | Grain | specialty malt |
10°L
|
33 | 13% | 1% - 63% | |
| Cane Sugar | 62 | Sugar | sugar |
0°L
|
46 | 8% | 1% - 100% |
Hops Used In Belgian Dark Strong Ale Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Styrian Goldings | 158 | 5.5 | 39% | 10% - 100% |
| Hallertau Mittelfruh | 94 | 3.75 | 43% | 10% - 100% |
| Saaz | 94 | 3.5 | 44% | 7% - 100% |
| Hallertau Hersbrucker | 72 | 4 | 47% | 8% - 100% |
| Magnum | 71 | 15 | 56% | 10% - 100% |
| Northern Brewer | 59 | 7.8 | 40% | 7% - 100% |
| East Kent Goldings | 34 | 5 | 34% | 6% - 100% |
| Perle | 33 | 8.2 | 42% | 13% - 100% |
| Tettnanger | 28 | 4.5 | 43% | 9% - 100% |
| Fuggles | 26 | 4.5 | 44% | 13% - 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 | 13 | Belgian | Grain | roasted malt |
115°L
|
34 | 30% | 7% - 70% |
| Belgian - Chocolate | 5 | Belgian | Grain | roasted malt |
340°L
|
30 | 19% | 2% - 60% |
| Belgian - Biscuit | 4 | Belgian | Grain | roasted malt |
23°L
|
35 | 22% | 8% - 38% |
| German - Melanoidin | 3 | German | Grain | roasted malt |
25°L
|
37 | 13% | 12% - 13% |
| Belgian - CaraMunich | 3 | Belgian | Grain | crystal malt |
50°L
|
33 | 41% | 33% - 46% |
| Belgian - CaraVienne | 3 | Belgian | Grain | crystal malt |
20°L
|
34 | 44% | 33% - 50% |
| Belgian - Aromatic | 3 | Belgian | Grain | roasted malt |
38°L
|
33 | 20% | 13% - 29% |
| 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% |
| United Kingdom - Roasted Barley | 2 | United Kingdom | Grain | roasted malt |
550°L
|
29 | 17% | 6% - 29% |
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 | 87 | Wyeast | Ale | 0.12 | Med-High | 76% | 64°F | 78°F |
| White Labs - Abbey Ale Yeast WLP530 | 80 | White Labs | Ale | High | Med-High | 77.5% | 66°F | 72°F |
| White Labs - Monastary Ale Yeast WLP500 | 43 | White Labs | Ales | High | Medium | 77.5% | 65°F | 72°F |
| Fermentis - Safbrew - Abbaye Yeast BE-256 | 38 | Fermentis / Safale | Ale | .11 | High | 82% | 54°F | 77°F |
| Wyeast - Belgian Abby Ale II 1762 | 34 | Wyeast | Ale | 0.12 | Medium | 75% | 65°F | 75°F |
| Fermentis - Safbrew - Specialty Ale Yeast T-58 | 20 | Fermentis / Safale | Ale | 0.115 | High | 70% | 54°F | 77°F |
| Wyeast - Belgian Ale 1214 | 19 | Wyeast | Ale | 0.12 | Med-Low | 75% | 68°F | 78°F |
| White Labs - Belgian Strong Ale Yeast WLP545 | 17 | White Labs | Ale | High | Medium | 81.5% | 66°F | 72°F |
| Mangrove Jack - Belgian Tripel M31 | 15 | Mangrove Jack | Ale | n/a | Medium | 85% | 64°F | 82°F |
| Mangrove Jack - Belgian Abbey M47 | 14 | 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 | 75 | Water Agt | Mash | 19% | 0% - 91% |
| Whirlfloc | 47 | Water Agt | Boil | 60% | 2% - 100% |
| Lactic acid | 40 | Water Agt | Mash | 77% | 0% - 100% |
| Calcium Chloride (dihydrate) | 37 | Water Agt | Mash | 19% | 0% - 72% |
| Calcium Chloride (dihydrate) | 28 | Water Agt | Mash | 20% | 0% - 100% |
| Epsom Salt | 23 | Water Agt | Mash | 8% | 0% - 50% |
| Baking Soda | 22 | Water Agt | Mash | 11% | 0% - 33% |
| Irish Moss | 17 | Fining | Boil | 64% | 0% - 100% |
| Chalk | 15 | Water Agt | Mash | 6% | 0% - 39% |
| Table Salt | 14 | Water Agt | Mash | 4% | 0% - 11% |
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