Trappist Ale - Belgian Dark Strong Ale

A dark, complex, very strong Belgian ale with a delicious blend of malt richness, dark fruit flavors, and spicy elements. Complex, rich, smooth and dangerous.

Flavor Profile: Similar to aroma (same malt, ester, phenol, alcohol, and hop comments apply to flavor as well). Moderately malty-rich on the palate, which can have a sweet impression if bitterness is low. Usually moderately dry to dry finish, although may be up to modera

Ingredients: Belgian yeast strains prone to production of higher alcohols, esters, and sometimes phenolics are commonly used. Impression of a complex grain bill, although many traditional versions are quite simple, with caramelized sugar syrup or unrefined sugars and

BJCP Style Guide

Top 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	6117
Enzo's Rochefort	170 L	10.31%	29.85	1.088	1.010		All Grain	4049
Belgian Stout	6.5 gal	6.24%	35.51	1.058	1.012		All Grain	3936
Belgian Brown	6 gal	9.88%	20.97	1.092	1.017		All Grain	3922
Belgian Christmas Ale	20 L	8.74%	26.92	1.087	1.020		All Grain	3413
CNY Barleywine	18 L	13.25%	20.05	1.121	1.020		All Grain	3299
Chimay Blue	10 L	8.42%	20.54	1.086	1.021		All Grain	3170
Belgisk Quadruppel (140 L)	140 L	10.51%	27.55	1.092	1.012		All Grain	3060
Johan the fisherman - saison de noel	25 L	10.52%	23.09	1.096	1.016		All Grain	2974
belg	21 L	8.66%	25.94	1.075	1.009		All Grain	2567

Newest Belgian Dark Strong Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Quad	17 gal	11.01%	32.91	1.106	1.022		All Grain	11
Westveletern 12 Quad	5.25 gal	10.03%	46.94	1.094	1.017		BIAB	10
Belgian Dark Strong w/ Merlot	7 gal	10.09%	29.28	1.084	1.007		BIAB	54
Black Sabbath	27 L	8.56%	30.88	1.076	1.010		All Grain	17
Barrel Aging Quad met Pa	55 L	9.9%	38.78	1.101	1.026		All Grain	85
Belgian Dark Strong Ale	12 L	10.45%	36.91	1.100	1.020		BIAB	24
GGB 3.0 THG	3 gal	9.64%	40.73	1.090	1.016		BIAB	26
Rochefort 8 Clone	16.5 L	8.62378%	31.8054	1.080	1.014		BIAB	2
Black Forrest - Quad_v2	23 L	9.63%	23.87	1.088	1.015		All Grain	13
Forward	1800 L	10.49%	38.5	1.088	1.014		All Grain	206

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Special B	377	Belgian	Grain	roasted malt	115°L	34	4%	1% - 15%
Belgian - Pilsner	304	Belgian	Grain	base malt	1.6°L	37	62%	3% - 100%
Candi Syrup - Belgian Candi Syrup - D-180	196		Sugar	sugar	180°L	32	9%	2% - 21%
Belgian - Aromatic	119	Belgian	Grain	roasted malt	38°L	33	5%	1% - 17%
Candi Syrup - Belgian Candi Syrup - D-90	110		Sugar	sugar	90°L	32	7%	2% - 20%
BE - Pale Ale	103	BE	Grain	base malt	3.4°L	38	46%	11% - 100%
Belgian - Biscuit	94	Belgian	Grain	roasted malt	23°L	35	4%	1% - 20%
Belgian - CaraMunich	94	Belgian	Grain	crystal malt	50°L	33	6%	1% - 20%
Cane Sugar	94		Sugar	sugar	0°L	46	8%	1% - 100%
Belgian Candi Sugar - Dark (275L)	88		Sugar	sugar	275°L	38	7%	1% - 20%

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

Name	Recipes	Average AA	Avg. Usage	Usage Range
Styrian Goldings	215	5.5	39%	10% - 100%
Saaz	136	3.5	43%	7% - 100%
Hallertau Mittelfruh	126	3.75	43%	10% - 100%
Yakima Chief Hops - Magnum	99	13.2	56%	10% - 100%
Hallertau Hersbrucker	82	4	46%	8% - 100%
Northern Brewer	76	7.8	41%	7% - 100%
East Kent Goldings	47	5	36%	6% - 100%
Tettnanger	43	4.5	45%	9% - 100%
Artisan - Perle	41	7.1	43%	13% - 100%
Fuggles	32	4.5	43%	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 - Aromatic	6	Belgian	Grain	roasted malt	38°L	33	27%	13% - 48%
Belgian - Biscuit	6	Belgian	Grain	roasted malt	23°L	35	27%	8% - 58%
Belgian - Chocolate	6	Belgian	Grain	roasted malt	340°L	30	25%	2% - 60%
Belgian - CaraMunich	4	Belgian	Grain	crystal malt	50°L	33	36%	20% - 46%
Belgian - CaraVienne	3	Belgian	Grain	crystal malt	20°L	34	44%	33% - 50%
German - CaraMunich I	3	German	Grain	crystal malt	39°L	34	41%	33% - 50%
German - Melanoidin	3	German	Grain	roasted malt	25°L	37	13%	12% - 13%
United Kingdom - Roasted Barley	3	United Kingdom	Grain	roasted malt	550°L	29	23%	6% - 33%
American - Caramel / Crystal 120L	2	American	Grain	crystal malt	120°L	33	38%	25% - 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	124	Wyeast	Ale	0.12	Med-High	76%	64°F	78°F
White Labs - Abbey Ale Yeast WLP530	93	White Labs	Ale	High	Med-High	77.5%	66°F	72°F
Fermentis - Safbrew - Abbaye Yeast BE-256	59	Fermentis / Safale	Ale	.11	High	82%	54°F	77°F
White Labs - Monastary Ale Yeast WLP500	52	White Labs	Ales	High	Medium	77.5%	65°F	72°F
Wyeast - Belgian Abby Ale II 1762	43	Wyeast	Ale	0.12	Medium	75%	65°F	75°F
Fermentis - Safbrew - Specialty Ale Yeast T-58	34	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Wyeast - Belgian Ale 1214	31	Wyeast	Ale	0.12	Med-Low	75%	68°F	78°F
Mangrove Jack - Belgian Ale Yeast M41	22	Mangrove Jack	Ale	n/a	Medium	85%	64°F	82°F
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST	21	Lallemand	Belgian Ales	High	Medium	88%	63°F	77°F
White Labs - Belgian Strong Ale Yeast WLP545	20	White Labs	Ale	High	Medium	81.5%	66°F	72°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	112	Water Agt	Mash	16%	0% - 91%
Lactic acid	63	Water Agt	Mash	73%	0% - 100%
Calcium Chloride (dihydrate)	59	Water Agt	Mash	17%	0% - 83%
Whirlfloc	57	Fining	Boil	60%	2% - 100%
Epsom Salt	43	Water Agt	Mash	7%	0% - 50%
Baking Soda	32	Water Agt	Mash	10%	0% - 33%
Calcium Chloride (dihydrate)	28	Water Agt	Mash	20%	0% - 100%
Irish Moss	22	Fining	Boil	57%	0% - 100%
Calcium Chloride (anhydrous)	21	Water Agt	Mash	17%	0% - 100%
Chalk	21	Water Agt	Mash	6%	0% - 39%

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