Belgian Strong Ale - Belgian Golden Strong Ale (BJCP 2008)
Top 10 Belgian Golden Strong Ale (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| BGSA ( DUVEL CLONE) |
5.5 gal | 7.79% | 35.07 | 1.079 | 1.019 | All Grain | 7315 | |
| La Chouffe clone |
22 L | 7.65% | 23.83 | 1.077 | 1.018 | Partial Mash | 5775 | |
| la chouffe |
15 L | 7.74% | 21.31 | 1.068 | 1.009 | BIAB | 5222 | |
| Golden Horny Devil |
5.75 gal | 8.34% | 30.31 | 1.076 | 1.012 | All Grain | 5058 | |
| Strong Belgian Duvel Clone #1 |
5.25 gal | 8.14% | 48.85 | 1.080 | 1.018 | Partial Mash | 4785 | |
| Who's in the Garden Grand Cru |
4.5 L | 5.83% | 24.08 | 1.058 | 1.014 | extract | 4503 | |
| belgian golden shower |
5.5 gal | 7.59% | 30.4 | 1.077 | 1.019 | All Grain | 4178 | |
| Schwifty Ale |
5.5 gal | 15.46% | 34.9 | 1.135 | 1.017 | All Grain | 3958 | |
| Belgian Revisited |
23 L | 7.67% | 43.5 | 1.070 | 1.012 | All Grain | 3884 | |
| Odin |
5.5 gal | 9.43% | 30.95 | 1.098 | 1.026 | All Grain | 3420 |
Newest Belgian Golden Strong Ale (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Belgian Golden Ale (Mescal Soaked Oak Chips) |
2.25 gal | 9.25% | 20.14 | 1.077 | 1.006 | BIAB | 41 | |
| Belgian strong golden |
5.5 gal | 9.12% | 21.01 | 1.079 | 1.010 | BIAB | 72 | |
| Ukraine Golden Ale Local 2026 |
2100 L | 6.57% | 12.7 | 1.071 | 1.021 | extract | 94 | |
| Belgian Golden Strong Special |
10 gal | 10.44% | 37.37 | 1.100 | 1.020 | All Grain | 129 | |
| Belgian Golden Strong Ale |
26 gal | 7.87% | 36.62 | 1.080 | 1.020 | All Grain | 156 | |
| tremens 2 |
35 gal | 8.26% | 29.13 | 1.072 | 1.009 | All Grain | 152 | |
| 3bbl Belgian strong |
112 gal | 9.76% | 21.89 | 1.079 | 1.005 | All Grain | 131 | |
| Belgian Golden Strong Ale |
20 L | 9.15% | 34.9 | 1.088 | 1.018 | All Grain | 277 | |
| Nieuwrode Klassiek II |
27 L | 9.03% | 33.47 | 1.077 | 1.008 | extract | 163 | |
| Golden Age Ale |
6 gal | 9.24% | 38.3 | 1.073 | 1.003 | BIAB | 230 |
Fermentables Used In Belgian Golden Strong Ale (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Belgian - Pilsner | 117 | Belgian | Grain | base malt |
1.6°L
|
37 | 76% | 11% - 100% |
| Cane Sugar | 93 | Sugar | sugar |
0°L
|
46 | 13% | 2% - 36% | |
| Belgian Candi Sugar - Clear/Blond (0L) | 86 | Sugar | sugar |
0°L
|
38 | 11% | 4% - 22% | |
| German - Pilsner | 43 | German | Grain | base malt |
1.6°L
|
38 | 72% | 23% - 100% |
| American - Pilsner | 36 | American | Grain | base malt |
1.8°L
|
37 | 64% | 8% - 100% |
| German - Acidulated Malt | 32 | German | Grain | acidulated malt |
3.4°L
|
27 | 3% | 1% - 13% |
| Honey | 31 | Sugar | honey |
2°L
|
35 | 18% | 2% - 54% | |
| US - Pale 2-Row | 28 | US | Grain | base malt |
1.8°L
|
37 | 55% | 9% - 100% |
| Corn Sugar - Dextrose | 27 | Sugar | sugar |
0.5°L
|
42 | 10% | 3% - 25% | |
| BE - Pale Ale | 22 | BE | Grain | base malt |
3.4°L
|
38 | 67% | 24% - 100% |
Hops Used In Belgian Golden Strong Ale (BJCP 2008) Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Saaz | 162 | 3.5 | 37% | 7% - 100% |
| Styrian Goldings | 106 | 5.5 | 37% | 6% - 88% |
| Tettnanger | 25 | 4.5 | 25% | 5% - 55% |
| East Kent Goldings | 24 | 5 | 46% | 8% - 100% |
| Magnum | 21 | 15 | 34% | 4% - 100% |
| Hallertau Mittelfruh | 20 | 3.75 | 42% | 10% - 100% |
| Northern Brewer | 17 | 7.8 | 31% | 13% - 51% |
| Fuggles | 16 | 4.5 | 30% | 10% - 100% |
| Citra | 11 | 11 | 22% | 10% - 40% |
| Amarillo | 10 | 8.6 | 26% | 3% - 62% |
Steeping Grains Used In Belgian Golden Strong Ale (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Belgian - Biscuit | 3 | Belgian | Grain | roasted malt |
23°L
|
35 | 33% | 25% - 50% |
| American - Caramel / Crystal 10L | 2 | American | Grain | crystal malt |
10°L
|
35 | 100% | 100% - 100% |
| American - Carapils (Dextrine Malt) | 2 | American | Grain | crystal malt |
1.8°L
|
33 | 75% | 50% - 100% |
| Aromatic | 2 | Grain | base malt |
38°L
|
33 | 100% | 100% - 100% | |
| Special B | 2 | Grain | crystal malt |
115°L
|
34 | 43% | 25% - 60% | |
| German - Carapils | 2 | German | Grain | crystal malt |
1.3°L
|
35 | 63% | 25% - 100% |
Yeasts Used In Belgian Golden Strong Ale (BJCP 2008) Recipes (View More)
| Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
|---|---|---|---|---|---|---|---|---|
| Wyeast - Belgian Strong Ale 1388 | 39 | Wyeast | Ale | 0.12 | Low | 76% | 64°F | 80°F |
| White Labs - Belgian Golden Ale Yeast WLP570 | 34 | White Labs | Ale | High | Low | 75.5% | 68°F | 75°F |
| Wyeast - Trappist High Gravity 3787 | 19 | Wyeast | Ale | 0.12 | Med-High | 76% | 64°F | 78°F |
| Mangrove Jack - Belgian Ale Yeast M41 | 18 | Mangrove Jack | Ale | n/a | Medium | 85% | 64°F | 82°F |
| Wyeast - Belgian Ardennes 3522 | 18 | Wyeast | Ale | 0.12 | High | 74% | 65°F | 85°F |
| Fermentis - Safbrew - Specialty Ale Yeast T-58 | 16 | Fermentis / Safale | Ale | 0.115 | High | 70% | 54°F | 77°F |
| Fermentis - Safbrew - Abbaye Yeast BE-256 | 14 | Fermentis / Safale | Ale | .11 | High | 82% | 54°F | 77°F |
| White Labs - Belgian Ale Yeast WLP550 | 13 | White Labs | Ale | Med-High | Medium | 81.5% | 68°F | 78°F |
| White Labs - Monastary Ale Yeast WLP500 | 12 | White Labs | Ales | High | Medium | 77.5% | 65°F | 72°F |
| Fermentis - Safbrew - General/Belgian Yeast S-33 | 9 | Fermentis / Safale | Ale | 0.115 | High | 70% | 54°F | 77°F |
Other Ingredients Used In Belgian Golden Strong Ale (BJCP 2008) Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Whirlfloc | 35 | Water Agt | Boil | 67% | 0% - 100% |
| Irish Moss | 25 | Fining | Boil | 63% | 0% - 100% |
| Gypsum | 25 | Water Agt | Mash | 25% | 0% - 100% |
| Calcium Chloride (dihydrate) | 14 | Water Agt | Mash | 22% | 0% - 67% |
| Lactic acid | 13 | Water Agt | Mash | 67% | 16% - 100% |
| Epsom Salt | 13 | Water Agt | Mash | 7% | 0% - 38% |
| Coriander Seed | 12 | Spice | Boil | 52% | 1% - 100% |
| Calcium Chloride (anhydrous) | 9 | Water Agt | Mash | 12% | 0% - 45% |
| Yeast Nutrient | 6 | Other | Boil | 45% | 0% - 100% |
| Baking Soda | 6 | Water Agt | Mash | 4% | 0% - 20% |
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