We provide beer recipes and other content to you for free. Instead of charging you, we charge our advertisers. Without ads, we will not survive. Beerrecipes.org has been supporting homebrewers since 2002 with quality beer recipes, style guides and other content. Please help us continue by switching off your ad blocker. Learn more...

For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

Belgian Strong Ale 2

back to search Back to Search  Style Details 

Belgian Strong Ale 2

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


This is as close to the original Golden Dragon as I have been able to get and it is darn close. Golden Dragon took first place in its category at the California Beer Festival and another van Steenberge beer, Piraat, took Best of Show. These are excellent beers, and IMHO, mine is right up there with them.


  • 18# pale malt
  • 1 lb. Belgian amber candi sugar
  • 1 oz. of

Additional Instructions

Primary Ferment: 10 days
Secondary Ferment: 3 Weeks

Beer Profile

Original Gravity: 1.090
Final Gravity: 1.016
Alcohol by Vol: 9.69%
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe


Mash in and protein rest at 122F for 25 min. Raise to 151F, rest for 90 min. Raise to 168F, rest for 10 min. Sparge. Collect 7.5 gals. Add 1 lb. Belgian amber candi sugar when it begins to boil. 1 oz. of Fuggles at 90 min., 1/2 oz. Tettnanger at 30 min. 1/2 oz. coarsely ground coriander seeds and 1/2 oz. sweet orange peel at 10 min. Collect 5 gals (about 1 gal left behind in boiler - since I cannot get the last bit out, this is the recipe you get).

Pitch at 75F with two liters of healthy yeast grown up from a bottle of van Steenberge Golden Dragon Belgian Strong Ale. Ferment at 75F for 10 days and rack to secondary. Ferment at 65F for 3 more weeks, closed up in a SS fermenter to naturally carbonate it with a pressure relief valve set at 25psi. Cold condition at 38F for two months. Rack to serving keg.

Will yield an SG of about 1.090 and a FG of about 1.016. Enough alcohol for you??