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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
04 DOUBLE MASH BELGIAN STRONG
28 L 10.02% 28.84 1.111 1.035
All Grain 6946
Gouden Carolus Classic
20 L 8.41% 19.78 1.074 1.014
All Grain 3924
Enzo's Rochefort
170 L 10.31% 29.85 1.088 1.010
All Grain 2958
Belgian Stout
6.5 gal 6.24% 35.51 1.058 1.012
All Grain 2915
Belgian Brown
6 gal 9.88% 20.97 1.092 1.017
All Grain 2577
Belgian Christmas Ale
20 L 8.74% 26.92 1.087 1.020
All Grain 2509
Johan the fisherman - saison de noel
25 L 10.52% 23.09 1.096 1.016
All Grain 2260
Belgisk Quadruppel (140 L)
140 L 10.51% 27.55 1.092 1.012
All Grain 2219
belg
21 L 8.66% 25.94 1.075 1.009
All Grain 2069
Chimay Blue
10 L 8.42% 20.54 1.086 1.021
All Grain 1890

Newest Belgian Dark Strong Ale Recipes

Title Size ABV IBU OG FG Color Method Views
BBQ Bacon Belgian Quad
50 L 8.14% 19.96 1.087 1.025
All Grain 9
Black Widow
30 L 8.47% 25.24 1.082 1.017
All Grain 2
Belgian Quad 2021
3.5 gal 10.3% 30.87 1.086 1.013
All Grain 3
Chimay Grande Reserve
5.5 gal 8.61% 14.39 1.084 1.018
All Grain 67
Belgian Quad
3 gal 10.64% 43.01 1.100 1.019
BIAB 18
Quad Collab
186 gal 10.61% 41.12 1.102 1.022
extract 6
Dark strong
18 L 11.02% 31.7 1.107 1.023
All Grain 18
12 Saints
6 gal 11.73% 39.57 1.101 1.021
All Grain 6
Quadinette I
19 L 10.28% 43.96 1.101 1.023
Partial Mash 7
still dark and strongsome
5 gal 9.87% 23.79 1.092 1.017
All Grain 11

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Special B 251 Belgian Grain roasted malt 115°L
34 4% 1% - 13%
Belgian - Pilsner 227 Belgian Grain base malt 1.6°L
37 62% 7% - 95%
Candi Syrup - Belgian Candi Syrup - D-180 120 Sugar sugar 180°L
32 10% 3% - 21%
Belgian - Aromatic 98 Belgian Grain roasted malt 38°L
33 5% 1% - 17%
Belgian - Pale Ale 75 Belgian Grain base malt 3.4°L
38 46% 11% - 100%
Belgian - CaraMunich 73 Belgian Grain crystal malt 50°L
33 6% 1% - 20%
Belgian - Biscuit 70 Belgian Grain roasted malt 23°L
35 4% 1% - 15%
Candi Syrup - Belgian Candi Syrup - D-90 67 Sugar sugar 90°L
32 7% 2% - 20%
Munich - Light 10L 58 Grain specialty malt 10°L
33 13% 1% - 63%
German - Pilsner 57 German Grain base malt 1.6°L
38 61% 19% - 97%

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

Name Recipes Average AA Avg. Usage Usage Range
Styrian Goldings 132 5.5 38% 10% - 100%
Saaz 84 3.5 45% 7% - 100%
Hallertau Mittelfruh 76 3.75 41% 10% - 100%
Hallertau Hersbrucker 67 4 44% 8% - 100%
Magnum 59 15 56% 11% - 100%
Northern Brewer 49 7.8 41% 9% - 100%
East Kent Goldings 31 5 34% 6% - 100%
Artisan - Perle 30 7.1 41% 13% - 100%
Tettnanger 24 4.5 43% 14% - 100%
Fuggles 23 4.5 41% 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 10 Belgian Grain roasted malt 115°L
34 35% 14% - 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%
American - Carapils (Dextrine Malt) 2 American Grain crystal malt 1.8°L
33 32% 30% - 33%
German - CaraMunich I 2 German Grain crystal malt 39°L
34 37% 33% - 40%
Belgian - Biscuit 2 Belgian Grain roasted malt 23°L
35 17% 8% - 25%
Belgian - CaraMunich 2 Belgian Grain crystal malt 50°L
33 40% 33% - 46%
United Kingdom - Roasted Barley 2 United Kingdom Grain roasted malt 550°L
29 17% 6% - 29%
Belgian - Chocolate 2 Belgian Grain roasted malt 340°L
30 12% 12% - 13%
Belgian - Aromatic 2 Belgian Grain roasted malt 38°L
33 39% 29% - 50%

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 76 Wyeast Ale 0.12 Med-High 76% 64°F 78°F
White Labs - Abbey Ale Yeast WLP530 73 White Labs Ale High Med-High 77.5% 66°F 72°F
White Labs - Monastary Ale Yeast WLP500 37 White Labs Ales High Medium 77.5% 65°F 72°F
Fermentis - Safbrew - Abbaye Yeast BE-256 30 Fermentis / Safale Ale .11 High 82% 54°F 77°F
Wyeast - Belgian Abby Ale II 1762 30 Wyeast Ale 0.12 Medium 75% 65°F 75°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 19 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Mangrove Jack - Belgian Abbey M47 14 Mangrove Jack Ale n/a Med-High 75% 64°F 77°F
White Labs - Belgian Strong Ale Yeast WLP545 14 White Labs Ale High Medium 81.5% 66°F 72°F
Wyeast - Belgian Ale 1214 13 Wyeast Ale 0.12 Med-Low 75% 68°F 78°F
Wyeast - Belgian Ardennes 3522 12 Wyeast Ale 0.12 High 74% 65°F 85°F

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

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 54 Water Agt Mash 21% 0% - 91%
Whirlfloc 43 Fining Boil 58% 0% - 100%
Lactic acid 33 Water Agt Mash 79% 14% - 100%
Calcium Chloride (dihydrate) 27 Water Agt Mash 17% 0% - 76%
Calcium Chloride (dihydrate) 21 Water Agt Boil 17% 0% - 72%
Epsom Salt 17 Water Agt Mash 7% 0% - 38%
Baking Soda 16 Water Agt Mash 9% 0% - 25%
Irish Moss 15 Fining Boil 67% 11% - 100%
Chalk 13 Water Agt Mash 5% 0% - 39%
Table Salt 12 Water Agt Mash 3% 0% - 11%

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