Tim’s Belgian Golden Strong Ale Recipe | Craft Beer & Brewing

Tim’s Belgian Golden Strong Ale Recipe

Heaven in a glass…light in body, spicy flavor and nose, with a nice clean finish. But still a “devil” of a beer.

Hops & Berries 4 years ago

Tim’s Belgian Golden Strong Ale Recipe Primary Image

Style: 18D Belgian Golden Strong Ale

OG (est): 1.067
FG (est): 1.011
IBUs (est): 37
ABV (est): 7.4%

MASH/GRAIN BILL

11.5 lb (5.22 kg) Belgian Pils malt

HOPS SCHEDULE

1 oz (28 g) Target at 60 minutes
2 oz (57 g) Saaz at 5 minutes

SECONDARY FERMENTATION ADDITIONS

1.5 lb (680 g) honey

YEAST*

Wyeast 1388 Belgian Strong Ale or White Labs WLP570 Belgian Golden Ale
* Due to the strength of this ale, we recommend either pitching two packages of yeast or preparing a 2- to 3- liter starter a few days in advance so that you have enough cells to carry out a healthy fermentation.

DIRECTIONS

All-Grain Option

Mash the 11.5 lb (5.22 kg) of Belgian Pils malt at 150°F (66°C) for 1 hour. Lauter and sparge to a pre-boil volume of 7 gallons (26.5 liters), and boil for 90 minutes, following the hops schedule. Chill to 66°F (19°C), pitch the yeast, and ferment to completion. Rack to a secondary fermentor, then mix the honey with warm water and add to the secondary. Allow the secondary fermentation to complete and final gravity to stabilize before packaging.

All-Extract Option

Substitute 8 lb (3.61 kg) Pilsner liquid malt extract (LME) for the 11.5 lb (5.22 kg) of Belgian Pils malt. Boil the LME in up to 6 gallons (22.7 liters) of water for an hour, following the hops schedule. Chill to 66°F (19°C), top up with water to 5.25 gallons (19.9 liters) if necessary, pitch the yeast, and ferment to completion. Rack to a secondary fermentor, then mix the honey with warm water and add to the secondary. Allow the secondary fermentation to complete and final gravity to stabilize before packaging.

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Partial-Mash Option

Substitute 3 lb (1.36 kg) Belgian Pils malt and 5.75 lb (2.61 kg) Pilsner liquid malt extract (LME) for the 11.5 lb (5.22 kg) of Belgian Pils malt. Mash the 3 lb (1.36 kg) of Belgian Pils malt in 3.75 quarts (3.55 liters) of water at 150°F (66°C) for 1 hour. Sparge with 1.5 gallons (5.7 liters) of 168°F (76°C) water, collecting the runoff in your brew kettle. Add the 5.75 lb (2.61 kg) of Pilsner Liquid Malt Extract to the kettle and top up with water to as large a boil volume as your kettle will allow, up to 7 gallons (26.5 liters). Boil for 90 minutes, following the hops schedule. Chill to 66°F (19°C), top up with water to 5.25 gallons (19.9 liters) if necessary, pitch the yeast, and ferment to completion. Rack to a secondary fermentor, then mix the honey with warm water and add to the secondary. Allow the secondary fermentation to complete and final gravity to stabilize before packaging.

The talented homebrewers at Hops & Berries homebrew supply shop (just around the corner from the Craft Beer & Brewing office) graciously provided this homebrew recipe. The recipe is built to yield a batch size of 5 gallons (19 liters) and assumes 72 percent brewhouse efficiency.

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