First Golden strong Beer Recipe | Extract Belgian Golden Strong Ale | Brewer's Friend
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First Golden strong

305 calories 23.1 g 12 oz
Beer Stats
Method: Extract
Style: Belgian Golden Strong Ale
Boil Time: 120 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 305 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)
Created: Tuesday November 13th 2018
1.093
1.012
10.7%
39.1
5.9
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 lb Liquid Malt Extract - Light3.3 lb Liquid Malt Extract - Light 35 4 59.5%
1.25 lb Cane Sugar1.25 lb Cane Sugar - (late boil kettle addition) 46 0 22.5%
4.55 lbs / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb German - Pilsner1 lb Pilsner 38 1.6 22.5%
0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Saaz0.3 oz Saaz Hops Pellet 3.5 Boil 30 min 9 33.3%
0.60 oz Willamette0.6 oz Willamette Hops Pellet 4.5 Boil 60 min 30.11 66.7%
0.90 oz / 0.00
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
11.50 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
80 °F
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Notes

OG 1.085

http://www.greatfermentations.com/belgian-golden-strong-recipe/

Steep the remaining 1 lb of Belgian pilsner malt at 150-155F for 30 minutes using a muslin grain bag. Begin with enough volume to allow for a 90 minute boil. Allow the rinsed grain bag to drain for 15 to 20 minutes. Turn off the flame and dissolve the extract thoroughly. Turn the flame back on, bring to a boil and proceed as normal with the 90 minute boil, following the hop schedule and adding the Simplicity candi syrup in the last 15 minutes of the boil. Chill to 64F and follow fermentation schedule as closely as possible.


A Simpler Mash: mash at 146F for 90 minutes. This will allow for a fermentable wort that will still make a great Belgian golden strong. However, the head retention and clarity will not be quite what it would be with a multi-rest mash. Lauter and sparge to collect enough preboil volume to allow for a 90 minute boil. Proceed with the 90 minute boil, adding the Simplicity candi syrup in the last 15 minutes of the boil.

2.5 lbs. Simplicity (clear) Belgian Candi Syrup, added at the last 15 minutes of the 90 minute boil

Hops
2 oz. Styrian Golding hops (4.5% AA), added with 60 minutes left in the 90 minute boil
1 oz. Saaz hops (3.0% AA), added with 30 minutes left in the 90 minute boil

Chill to 64F, pitch yeast, and allow to raise to 82F over the course of 5 days. If unable to raise this high, raise as high as possible.

Ferment at 82F for 2 weeks. Then cold crash and lager at 32F for 3 weeks before bottling in Belgian bottles or kegging.

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  • Public: Yup, Shared
  • Last Updated: 2018-12-28 01:41 UTC
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