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

Belgian Golden Strong Ale


The only substantial change I'd make to the hopping is to dry-hop rather than finish-hop, using the same quantities of the same varieties. After three weeks of fascinating fermentation, a strong beer was produced that was intriguingly complex and true to type. After a few months in the bottle it acquired a strong banana-ester component in the nose that priming with corn sugar rather than DME might have ameliorated. Good stuff, IMHO.


  • 7 pounds, domestic 2-row pale malted barley
  • 4 pounds, Munich malt
  • 8 ounces, wheat malt
  • 1-1/2 ounces, chocolate malt
  • 1 pound, dark brown sugar (in boil)
  • 1 ounce, Chinook (10.8% AA) (boil)
  • 1/2 ounce, Tettnanger (4.7%), (finish)
  • 1/2 ounce, Hallertauer (2.8%), (finish)
  • 1/2 ounce, Kent Goldings (5.2%) (finish)
  • yeast cultured from a bottle of Chimay Rouge
  • Priming: 1 cup light dry malt extract

Additional Instructions

Primary Ferment: 3 weeks
Secondary Ferment: 5 days

Beer Profile

Original Gravity: 1.078
Final Gravity: 1.013
Alcohol by Vol: 8.51%
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe


Heat 14 quarts of mash water to 135 degrees. Mash-in for 3 minutes. Adjust pH to about 5.3. Protein rest for 30 minutes for 131-128 degrees. Conversion of about 2 hours at 150-141 degrees. Mash-out for 5 minutes at 168 degrees. Sparge with 5.5 gallons at 168-165 degrees. Boil 2 hours. Add boiling hops at 60 mins and finish hops at end of boil. Chill. Pitch yeast.