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Kiss My Abbey

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Kiss My Abbey

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


A while back I posted a recipe asking for opinions on the content. I received one reply :-( , advising me to put like 4 oz of chocolate malt in as I was trying to get a Brown out of the recipe. Well, I didn't listen, and ended up with more of an IPA than a Brown. But thats okay too. The taste is sweet and very hoppy. I reccomend this recipe, with the addition of 4 oz chocolate and the subtraction of 8 oz of the carastan.


  • 7 lbs 2-row
  • 3 lbs Munich (prob 10. L)
  • 1 lb carastan malt
  • 1 lb brown malt
  • 1 oz Columbia (alpha-15%)
  • 1 oz Chinook (alpha-12%)
  • Belgian ale yeast

Click to Print Recipe


Protein rest - 15 min at 121.F. Starch conversion - 2 hrs at 151-141.F, 30 mins at 160. F. Mash out - 5 min at 168.F. Sparge, boil, add all hops at 60 min before end of boil. SG - 1.060. FG - 1.020. Bottled 30 - 12oz and 16 pints.