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The Wrath of Pecan

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The Wrath of Pecan

back to search Back to Search  Style Details 

Beer Style: Belgian Golden Strong Ale  (18D)
Recipe Type: partial mash
Yield: 2.75 US gallons

Belgian Golden Strong Ale


Styled as a Trappist ale, this one comes in with a little nutty zest. Brought to you as a dessert or special occasion beer, the flavor is out of this world.


  • 1 lb Special B Malt grains
  • 1 lb Belgian CaraPils Malt grains
  • 2 lbs White Wheat Malt grains
  • 1 lb Pale Chocolate Malt grains
  • 7 lbs Pale Ale Liquid Malt extract
  • 1 oz Tettnang hops
  • 1 oz Citra hops
  • 1 stick cinnamon
  • 1 tablet Whirlfloc fining
  • 1 tube Trappist Ale (WPL500) yeast
  • 11.75 oz Hazelnut Agave Nectar liquid
  • Purified water

Additional Instructions

Primary Ferment: 7-14 days
Secondary Ferment: 7 days

Click to Print Recipe


Bring 1.5 gallons of water to 120F degrees. Place the grains into boil bag(s) and submerge into water for 30 minutes. Bring the temp up to 160F degrees for 30 minutes. Turn off heat and let stand for 15 minutes. Sparge with 1.5 gallons 150F degree water. Bring liquid to boil. Turn off heat. Add liquid malt extract. Bring to boil for 30 minutes. Add Tettnang hops. Boil for 20 minutes. Add Citra hops, nectar and crushed Whirfloc. Continue to boil and stir for 10 minutes. Turn off heat. Cool. Splash into primary fermenter. Top off to 3 gallons with 75F degree, purified water. Mix aggressively. Pitch yeast and stir for 20 seconds. Seal fermenter and add air lock. Store in a dark room at 70F-75F degrees until bubbling stops completely (7-14 days). Rack gently to secondary fermenter. Add pecans and cinnamon sticks. Store in a dark room at 70F-75F degrees for 7 days. Bottle (or keg) condition for 30-60 days. Bottoms up!