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Westie Clone

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Westie Clone

back to search Back to Search  Style Details 

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

Belgian Golden Strong Ale


Very smooth, golden, 7.2% ABV, Belgian-type ale. Flavor malty, spicy with subtle coriander and orange peel, and fine bubbles create a creamy head that stays and stays. One of my very best beers. Totally stealth... Makes a 6 gal batch.


  • 2.5g gypsum + 2.0g calcium chloride in 9 gals water for mashing and sparging
  • 7.5 # Belgian or German pilsener malt
  • 7.5 # Belgian pale ale malt
  • 1/8 tsp potassium bisulfite (in mash)
  • 1.5 oz whole Hallertau hops (4.4% AA) (60)
  • 1.5 oz whole Hallertau hops (4.4% AA) (45)
  • 1.5 oz whole Willamette hops (5.1% AA) (30)
  • 1 tsp Irish Moss (rehydrated) (15)
  • 1.0 oz whole Willamette hops (5.1% AA) (10)
  • 1 # D1 Belgian candi syrup (10)
  • 0.5 oz freshly ground coriander seeds (5)
  • 0.25 oz ground dried sweet orange peel (5)
  • 0.5 finely ground black patent malt (added at lauter)
  • White Labs 550 yeast, 1 - 2 quart starter (just the sludge)
  • 6 oz corn sugar in 2 cups water, boiled 10 min and cooled (if bottling)

Additional Instructions

Primary Ferment: 10 - 14 days
Secondary Ferment: not used

Beer Profile

Original Gravity: 1.076
Final Gravity: 1.014
Alcohol by Vol: 8.12%
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe


Finely grind the coriander seeds and dried orange peel in a coffee grinder and set aside. Separately, finely grind the black patent malt and set aside. Bring 9 gals water with the gypsum and calcium chloride added to 170F. (Note: my water is very low in calcium, sulfate, and chloride. You may not need these additions. You should know your water analysis and act accordingly.) Grains should be crushed already. Mash in with 1.25 - 1.5 quart water per pound of grain to achieve 152F. Add the potassium bisulfite as you begin the dough-in. Mash 1 hour, stirring every 15 minutes. Then, pull a 40% thick decoction and slowly bring it to a boil, taking about 30 minutes to get it there, then boil it for 10 min. Return the decoction to the tun and mash another 30 minutes, stirring once at 15 minutes. Then, transfer to a pot and mash-out at 170F. Return to your tun, adding the finely ground black patent malt, let it settle 15 minutes, then lauter and sparge with about 3.5 gals of the water. Bring to a boil, and watch out prior to the break because this recipe boils over very easily. After hot break occurs, boil for 1 hour, making all the other ingredient additions per the times shown above. Don't forget to put your chiller (strainer too, if you are using one) in at 20 minutes before flame-out to get it sterilized. Cool rapidly to 65 - 70F, aerate by pouring back-and-forth between your brewpot and primary fermenter (easy with a bucket primary, impossible with a carboy) two or three times, then pitch a big starter and airlock it. It will be ready to bottle or keg at about 2 wks from the start. I used 6 oz of corn sugar to bottle mine.