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

Belgian Golden Strong Ale


If I am remembering correctly, Chimay Red has SG of 1.063. Dave Line, in Brewing Beers Like Those You Buy, and Dave Miller, in his book, give some suggestions for how to make a Trappist-style beer. So, taking their cue, here's an all-grain recipe.

For a Corsendonk-like brown ale, instead of the black malt listed above, try 3 ounces of chocolate malt.


  • 8--1/2 pounds, pale malt
  • 1 pound, mild malt (or Munich malt)
  • 1/2 pound, crystal malt
  • 1 ounce, black patent malt
  • 1 pound, dark brown sugar
  • 1/2 pound honey (optional)
  • 2 ounces, Hallertauer hops (60 minute boil)
  • 1 ounce, Kent Golding hops (60 minute boil)
  • Wyeast Belgian ale yeast (or culture Chimay)

Click to Print Recipe


Depending on your extract efficiency, this beer might come in at SG in mid-1060s or so. This is not intended to be a 1.100 beer! If you can find it, instead of using dark brown sugar, use 1 pound raw sugar crystals (seen at some gourmet food shops, but somewhat expensive). Note the mixture of continental and English hops. As the beer ought to have some body, use a starch conversion temperature of 155-8 degrees F.