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Raid the Abbey

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Raid the Abbey

back to search Back to Search  Style Details 

Beer Style: Belgian Golden Strong Ale  (18D)
Recipe Type: extract
Yield: 5 US gallons

Belgian Golden Strong Ale


This ended up a deep amber color with a mildly bitter hop profile. The Begian candi flavor is evident. Clarity is very good, head is extremely good. I'm very happy with the end result of this unusual combo. The work paid off on this one. I will definitiely make it again although I will experiment with different hops.


  • 2.5 lbs light DME
  • 7.5 lbs amber DME
  • 0.25 lbs crystal malt
  • 0.5 lbs carapils malt
  • 0.5 lbs Munich malt
  • 0.5 lbs biscuit malt
  • 1.25 lbs Belgian Candi sugar
  • 1.25 oz. Mt Hood Hops
  • 1.25 oz.Cascade Hops
  • 0.625 oz. Saaz hops
  • Crushed Coriander
  • Fermentis Safbrew S-33 yeast

Additional Instructions

Primary Ferment: 9 days
Secondary Ferment: 9 days

Beer Profile

Original Gravity: 1.090
Final Gravity: 1.036
Alcohol by Vol: 7.07%
Recipe Type: extract
Yield: 5.00 US Gallons

Click to Print Recipe


Steep specialty grains in 154F water for 45 minutes. Bring to boil then add Mt Hood Hops. I divided the DME into thirds. Boil 35 minutes, then add Belgian candi and Cascade hops and 1/3 of the DME. Boil another 20 minutes then add another 1/3 of DME. Boil another 10 minutes then add the last of the DME. Boil another 10 minutes then add coriander. Boil another 20 minutes then add Saaz hops and remove from heat.