Trappist Ale - Belgian Dark Strong Ale

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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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