Briess Recipe Database

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  Belgian Golden Strong

  
  

  Rich,with a wonderful marriage of fruity, spicy, alcohol and malty flavors, this Belgian ale is the perfect accompaniment to a chaise lounge chair and a sunset. Characterized by its high alcohol content, it's surprisingly light on the palate, thanks to the rock candy.

  
  

  Type: Ale

  Style: Belgian / French Ales

  Batch Size: 5 gallons

  Recipe Type: All grain

  Recipe Contributed By: Briess Technical Services Team

  
  

  Ingredients

  Quantity	Ingredient	Comment	Malt Style
  10 lbs	Brewers Malt		Base
  1 lb	Wheat Malt, White		Wheat
  8 oz	Carapils® Malt		Dextrine
  1 lb	Clear Rock Candy	Boil 5 minutes
  1 oz	Styrain Goldings Hops	Boil 60 minutes
  1 oz	Saaz Hops	Boil 5 minutes
  1 vial	WLP515 Antwerp Ale Yeast

  
  

  Procedures

  1. Mash at 152ºF for 60 minutes
  2. Sparge at 170ºF
  3. Knock out at 65ºF
  4. Oxygenate highly
  5. Cool to 72ºF
  6. Oxygenate and pitch yeast

  ---

  Primary Fermentation: 10 days at 65ºF

  Secondary Fermentation: 4 days at 35ºF

  Fermentation Notes: Bottle condition

  Original Gravity: 1.080

  Final Gravity: 1.018

  Alcohol by Weight:

  Alcohol by Volume: 8.1%

  IBU: 28

  Color: 5 SRM

  Tags: