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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 4724
2020 TRAPPIST QUADRUPPEl
25 L 12.53% 26.36 1.108 1.012
All Grain 2969
Gouden Carolus Classic
20 L 8.41% 19.78 1.074 1.014
All Grain 2689
Enzo's Rochefort
170 L 10.31% 29.85 1.088 1.010
All Grain 2371
Belgian Stout
6.5 gal 6.24% 35.51 1.058 1.012
All Grain 2311
Belgian Brown
6 gal 9.88% 20.97 1.092 1.017
All Grain 1967
Johan the fisherman - saison de noel
25 L 10.52% 23.09 1.096 1.016
All Grain 1965
Belgian Christmas Ale
20 L 8.74% 26.92 1.087 1.020
All Grain 1920
belg
21 L 8.66% 25.94 1.075 1.009
All Grain 1891
Belgisk Quadruppel (140 L)
140 L 10.51% 27.55 1.092 1.012
All Grain 1833

Newest Belgian Dark Strong Ale Recipes

Title Size ABV IBU OG FG Color Method Views
Redemption Quad
6 gal 10.93% 0 1.104 1.021
All Grain 0
"What I Had Left Over" Strong Ale
2.5 gal 13.14% 29.14 1.135 1.035
Partial Mash 6
Intriguing Belgian Darkside of the Moon (IBDM) Ale
10 gal 9.68% 36.32 1.088 1.014
All Grain 47
The Drunken Monk
5.5 gal 11.53% 0 1.105 1.018
All Grain 21
Dubbel Bubble
4.5 gal 5.6% 23.14 1.058 1.015
BIAB 83
La Crappe Quadrupel
4 L 10.4% 28.88 1.098 1.019
All Grain 10
tres amigos
6.25 gal 9.84% 31.48 1.095 1.020
All Grain 87
quad
5.5 gal 11.71% 0 1.113 1.024
All Grain 30
Quad
5.5 gal 12.31% 43.14 1.101 1.015
All Grain 38
Awesome Recipe
2.5 gal 9.55% 44.55 1.089 1.017
BIAB 36

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

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Belgian - Special B 291 Belgian Grain roasted malt 115°L
34 4% 1% - 15%
Belgian - Pilsner 260 Belgian Grain base malt 1.6°L
37 62% 7% - 100%
Candi Syrup - Belgian Candi Syrup - D-180 139 Sugar sugar 180°L
32 10% 2% - 21%
Belgian - Aromatic 110 Belgian Grain roasted malt 38°L
33 5% 1% - 17%
Belgian - CaraMunich 86 Belgian Grain crystal malt 50°L
33 6% 1% - 20%
Belgian - Pale Ale 85 Belgian Grain base malt 3.4°L
38 47% 11% - 100%
Belgian - Biscuit 78 Belgian Grain roasted malt 23°L
35 4% 1% - 20%
Candi Syrup - Belgian Candi Syrup - D-90 78 Sugar sugar 90°L
32 7% 2% - 20%
German - Pilsner 69 German Grain base malt 1.6°L
38 61% 19% - 97%
Belgian Candi Sugar - Dark (275L) 65 Sugar sugar 275°L
38 7% 1% - 19%

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

Name Recipes Average AA Avg. Usage Usage Range
Styrian Goldings 157 5.5 39% 5% - 100%
Saaz 99 3.5 45% 7% - 100%
Hallertau Mittelfruh 92 3.75 44% 10% - 100%
Hallertau Hersbrucker 77 4 47% 8% - 100%
Magnum 69 15 54% 10% - 100%
Northern Brewer 61 7.8 42% 7% - 100%
East Kent Goldings 36 5 35% 6% - 100%
Perle 31 8.2 41% 13% - 100%
Fuggles 29 4.5 44% 13% - 100%
Tettnanger 28 4.5 44% 14% - 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 32% 7% - 70%
Belgian - CaraVienne 3 Belgian Grain crystal malt 20°L
34 44% 33% - 50%
German - Melanoidin 3 German Grain roasted malt 25°L
37 13% 12% - 13%
Belgian - Chocolate 3 Belgian Grain roasted malt 340°L
30 28% 12% - 60%
Belgian - Biscuit 3 Belgian Grain roasted malt 23°L
35 24% 8% - 38%
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 92 Wyeast Ale 0.12 Med-High 76% 64°F 78°F
White Labs - Abbey Ale Yeast WLP530 82 White Labs Ale High Med-High 77.5% 66°F 72°F
Wyeast - Belgian Abby Ale II 1762 40 Wyeast Ale 0.12 Medium 75% 65°F 75°F
White Labs - Trappist Ale Yeast WLP500 40 White Labs Ale High Med-Low 77.5% 65°F 72°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
Wyeast - Belgian Ale 1214 16 Wyeast Ale 0.12 Med-Low 75% 68°F 78°F
Mangrove Jack - Belgian Ale Yeast M41 15 Mangrove Jack Ale n/a Medium 85% 64°F 82°F
Mangrove Jack - Belgian Abbey M47 15 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 60 Water Agt Mash 23% 0% - 91%
Whirlfloc 45 Fining Boil 63% 0% - 100%
Lactic acid 32 Water Agt Mash 76% 6% - 100%
Calcium Chloride (dihydrate) 28 Water Agt Mash 20% 0% - 100%
Calcium Chloride (dihydrate) 27 Water Agt Mash 21% 0% - 68%
Epsom Salt 20 Water Agt Mash 7% 0% - 38%
Baking Soda 20 Water Agt Mash 10% 0% - 33%
Irish Moss 17 Fining Boil 64% 11% - 100%
Table Salt 15 Water Agt Mash 5% 0% - 27%
Chalk 14 Water Agt Mash 6% 0% - 39%

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