Belgian Strong Golden Ale Recipe

Looking for a delicious and complex beer to brew at home? Look no further than this recipe for a Belgian Strong Golden Ale Recipe. With its origins dating back to the end of World War I, this beer style is similar to a Tripel, but with a paler color, less maltiness, and a slightly bitter finish. With a high ABV and a range of complex flavors, this beer is perfect for sipping and savoring on a special occasion.

Print Recipe

Belgian Strong Golden Ale

Created by the Moortgat brewery in Belgium at the end of World War I, this style is similar to Tripel (see p157) but paler, less malty, and with a slightly bitter finish.

Prep Time1 hour hr

Cook Time1 hour hr 15 minutes mins

To Ferment28 days d

Course: Beer

Cuisine: Ale

Keyword: Belgian Strong Golden Ale

Servings: 40 Pints

Calories: 237kcal

Author: Dan Smullen

Equipment

• Large stockpot (at least 8-gallon capacity)
• Fermentation vessel (6-gallon plastic or glass carboy)
• Airlock and stopper
• 1 Mash tun (a cooler or other insulated container)
• 1 Large stirring spoon or paddle
• 1 Strainer or mesh bag
• 1 Thermometer (preferably digital)
• 1 Hydrometer
• 1 Auto-siphon or racking cane
• 1 Bottling bucket
• 1 Bottles (40 x 12oz bottles or equivalent)
• 1 Bottle capper
• 1 Sanitizer (such as Star San or iodophor)
• 1 Propane burner or stove top (if boiling outdoors)

Ingredients

For the Mash – Liquor 15 Litres (26 Pints) – Mash Time 1 hr – Temperature 65°c/149 °F

• 12.6 oz Belgian Pilsner Malt Quantity 5.6kg
• 1 lb Carapils Malt Quantity 450g
• 10½ oz Aromatic Malt Quantity 300g

For the Boil – 27 Litres (47½ Pints) – Boil Time 1 hr – 10 mins

• 1⅔ oz (Hops) Saaz 4.2% When to add – At start of boil (IBU 18.6)
• 2 oz (Hops) Tettnang 4.5% When to add – For last 15 mins of boil (IBU 11.7)
• 1 tsp Protofloc Other – When to add – For last 15 mins of boil
• 1.10 oz Belgian light candi crystals Other – When to add – For last 5 mins of boil

To Ferment – 24°C (72°F) – Conditioning 7 weeks at 12°C (54°F)

• 1 Wyeast Belgian Abbey Style Ale II

Instructions

• Heat 15 liters (26 pints) of water to 65°C/149°F in a large pot.
• Add the 5.6kg Belgian Pilsner Malt, 450g Carapils Malt, and 300g Aromatic Malt to a mash tun or large mesh strainer.
• Pour the hot water over the grains, and stir well to combine. The temperature of the mash should be around 65°C/149°F.
• Let the mixture sit for 1 hour, stirring occasionally to ensure that the temperature remains constant.
• While the mash is resting, heat 27 liters (47.5 pints) of water in another large pot.
• After 1 hour, carefully strain the liquid (known as wort) from the grains into the pot of hot water. Be sure to squeeze the grains to extract as much liquid as possible.
• Bring the wort to a boil, and add 1.67 oz of Saaz hops.
• Boil the wort for 55 minutes, then add 2 oz of Tettnang hops and 1 tsp of Protofloc.
• Boil for another 15 minutes, then add 1.10 oz of Belgian light candi crystals and turn off the heat.
• Cool the wort to a temperature of 24°C/72°F, then transfer it to a sterilized fermenter.
• Add the Wyeast Belgian Abbey Style Ale II yeast to the fermenter, and seal it with an airlock and stopper.
• Let the mixture ferment for 28 days at a temperature of 24°C/72°F, or until the hydrometer reading is stable for at least 2 days.
• After fermentation is complete, condition the ale for 7 weeks at a temperature of 12°C/54°F.
• Once the ale has conditioned, bottle it with priming sugar and store it at room temperature for 8 weeks to carbonate.
• Chill the beer in the fridge for at least 24 hours before serving, and enjoy your delicious Belgian Strong Golden Ale!

Flavorful and Complex Beer

Looking for a flavorful and complex beer recipe to try at home? Look no further than this Belgian Strong Golden Ale recipe. With a combination of Belgian Pilsner Malt, Carapils Malt, and Aromatic Malt, this beer boasts a complex malt profile that is perfectly balanced by the addition of Saaz and Tettnang hops. The addition of Belgian light candi crystals near the end of the boil adds a touch of sweetness and complexity to the finished beer.

High ABV and Unique Flavors

This beer recipe ferments with Wyeast Belgian Abbey Style Ale II yeast, creating a range of fruity and spicy esters that add to the complexity of the finished beer. With an estimated ABV of 7.9%, this beer packs a punch and is perfect for sipping and savoring on special occasions. The unique combination of flavors and aromas in this beer make it a must-try for any homebrewer looking to expand their beer-making skills.

Impress Your Friends and Family

Whether you’re a seasoned homebrewer or just starting out, this Belgian Strong Golden Ale recipe is sure to impress your friends and family. With its beautiful golden color, complex flavor profile, and high ABV, this beer is perfect for sharing and savoring with loved ones. Try it out today and see why this beer style has been a favorite for nearly a century.

FAQ on Making this Belgian Strong Golden Ale Recipe