Trappist Ale - Belgian Dark Strong Ale

Top 10 Belgian Dark Strong Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Trois Pistoles clone	5 gal	8.05%	20.24	1.08	1.019		All Grain	2564
Chimay Bleue Style Trappist Reserve	28 L	9.6%	34.96	20.5966	3.1967		All Grain	2185
Belgian quadrupel LK67	22 L	10.55%	25.38	1.103	1.022		All Grain	1852
03 BELGIAN DARK	25 L	10.51%	30.26	1.095	1.015		All Grain	1425
XBEER TRAPPIST QUADRUPPEL	36 L	10.93%	28.72	1.101	1.017		All Grain	1356
belg	21 L	8.66%	25.94	1.075	1.009		All Grain	1248
Enzo's Rochefort	170 L	10.31%	29.85	1.088	1.01		All Grain	1214
2018 Belgian dark strong ale rev1	18 L	8.14%	21.46	1.081	1.019		All Grain	998
Johan the fisherman - saison de noel	25 L	10.52%	23.09	1.096	1.016		All Grain	985
Belgisk Quadruppel (140 L)	140 L	10.51%	27.55	1.092	1.012		All Grain	870

Newest Belgian Dark Strong Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Dark Belgy Ale	21 L	8.89%	23.37	1.091	1.023		All Grain	16
Belgian Quad	6 gal	11.86%	36.23	1.106	1.016		All Grain	25
Belgian Quad	5 gal	10.07%	26.34	1.092	1.015		BIAB	17
All the way	12 L	11.62%	17.33	1.112	1.024		BIAB	17
Awesome Recipe	1.2 gal	11.5%	33.11	1.111	1.023		All Grain	8
Källartrapplist	215 L	12.54%	34.02	26.2096	4.02391		All Grain	13
Brune	22 L	6.19%	24.31	1.054	1.007		BIAB	14
Liquidambra	22 L	7.33%	34.6	1.07	1.016		All Grain	20
Alex's Dark Belgian Tit	1.25 gal	9.12%	53.37	1.089	1.02		BIAB	14
Boy Farm Dubbel Tap	5.5 gal	8.22%	45.12	1.077	1.015		All Grain	22

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

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Special B	162	Belgian	Grain	Roasted malt	115 °L	34	4%	1% - 16%
Pilsner	144	Belgian	Grain	Base malt	1.6 °L	37	61%	7% - 92%
Belgian Candi SyrupD-180	69		Sugar	Sugar	180 °L	32	9%	3% - 21%
Aromatic	67	Belgian	Grain	Roasted malt	38 °L	33	5%	1% - 17%
Pale Ale	43	Belgian	Grain	Base malt	3.4 °L	38	40%	11% - 79%
Biscuit	42	Belgian	Grain	Roasted malt	23 °L	35	4%	1% - 15%
CaraMunich	40	Belgian	Grain	Crystal malt	50 °L	33	5%	1% - 12%
Pilsner	39	German	Grain	Base malt	1.6 °L	38	61%	19% - 97%
Cane Sugar	31		Sugar	Sugar	0 °L	46	7%	2% - 14%
Belgian Candi SyrupDark (80L)	30		Sugar	Sugar	80 °L	32	10%	3% - 20%

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

Name	Uses	Average AA	Avg. Usage	Usage Range
Styrian Goldings	87	5.5	38%	10% - 100%
Saaz	58	3.5	44%	8% - 100%
Hallertau Mittelfruh	53	3.75	39%	10% - 100%
Hallertau Hersbrucker	39	4	42%	8% - 100%
Northern Brewer	38	7.8	42%	12% - 100%
Magnum	38	15	53%	11% - 100%
Brewer's Gold	24	9	39%	24% - 100%
East Kent Goldings	24	5	34%	6% - 100%
Domestic Hallertau	17	3.9	34%	18% - 50%
Fuggles	16	4.5	52%	18% - 100%

Steeping Grains Used In Belgian Dark Strong Ale Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Special B	4	Belgian	Grain	Roasted malt	115 °L	34	46%	14% - 70%
Roasted Barley	2	United Kingdom	Grain	Roasted malt	550 °L	29	17%	6% - 29%
Carapils (Dextrine Malt)	2	American	Grain	Crystal malt	1.8 °L	33	32%	30% - 33%
CaraMunich I	2	German	Grain	Crystal malt	39 °L	34	37%	33% - 40%
Caramel / Crystal 90L	1	American	Grain	Crystal malt	90 °L	33	33%	33% - 33%
CaraMunich II	1	German	Grain	Crystal malt	46 °L	34	50%	50% - 50%
Chocolate Malt	1	Finland	Grain	Roasted malt	338 °L	31	29%	29% - 29%
Honey Malt	1	Canadian	Grain	Base malt	25 °L	37	33%	33% - 33%
CaraMunich III	1	German	Grain	Crystal malt	57 °L	34	40%	40% - 40%
Special Roast	1	American	Grain	Roasted malt	50 °L	33	33%	33% - 33%

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

Name	Uses	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Abbey Ale Yeast WLP530	47	White Labs	Ale	High	Med-High	77.5	66°F	72°F
Trappist High Gravity 3787	44	Wyeast	Ale	0.12	Med-High	76	64°F	78°F
Trappist Ale Yeast WLP500	31	White Labs	Ale	High	Med-Low	77.5	65°F	72°F
Belgian Abby Ale II 1762	20	Wyeast	Ale	0.12	Medium	75	65°F	75°F
Safbrew - Abbaye Yeast BE-256	16	Fermentis / Safale	Ale	.11	High	82	54°F	77°F
Safbrew - Specialty Ale Yeast T-58	14	Fermentis / Safale	Ale	0.115	High	70	54°F	77°F
Belgian Ardennes 3522	10	Wyeast	Ale	0.12	High	74	65°F	85°F
Belgian Ale 1214	9	Wyeast	Ale	0.12	Med-Low	75	68°F	78°F
Belgian Strong Ale Yeast WLP545	9	White Labs	Ale	High	Medium	81.5	66°F	72°F
Belgian Abbey M47	8	Mangrove Jack	Ale	n/a	Med-High	75	64°F	77°F
Belgian Strong Ale 1388	8	Wyeast	Ale	0.12	Low	76	64°F	80°F

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

Name	Uses	Type	Use	Avg. Usage	Usage Range
Yeast Nutrient	26	Other	Boil	44%	0% - 100%
WhirlFloc	21	Fining	Boil	71%	19% - 100%
Irish Moss	21	Fining	Boil	67%	1% - 100%
Coriander	13	Spice	Boil	29%	0% - 100%
Servomyces	7	Other	Boil	65%	0% - 100%
Gypsum	7	Water Agt	Mash	45%	0% - 91%
Protafloc	7	Fining	Boil	55%	2% - 100%
Calcium Chloride	4	Water Agt	Mash	25%	0% - 63%
Whirfloc	4	Other	Boil	60%	18% - 100%
whirlflock	3	Fining	Boil	60%	33% - 80%
Star Anise	3	Spice	Boil	51%	4% - 100%

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