Belgian Strong Ale - Belgian Golden Strong Ale (BJCP 2008) - Beer Recipes | Brewer's Friend
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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 6321
La Chouffe clone
22 L 7.65% 23.83 1.077 1.018
Partial Mash 4393
Golden Horny Devil
5.75 gal 8.34% 30.31 1.076 1.012
All Grain 4206
Strong Belgian Duvel Clone #1
5.25 gal 8.14% 48.85 1.080 1.018
Partial Mash 4133
Who's in the Garden Grand Cru
4.5 L 5.83% 24.08 1.058 1.014
extract 3540
Schwifty Ale
5.5 gal 15.46% 34.9 1.135 1.017
All Grain 3443
belgian golden shower
5.5 gal 7.59% 30.4 1.077 1.019
All Grain 3272
Belgian Revisited
23 L 7.67% 43.5 1.070 1.012
All Grain 3237
Odin
5.5 gal 9.43% 30.95 1.098 1.026
All Grain 2908
Les Filles du Diable
2 gal 8.13% 33.47 1.086 1.024
extract 2401

Newest Belgian Golden Strong Ale (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Apricot Belgian Ale
20.8 L 6.7% 33.42 1.067 1.016
All Grain 66
Imperial Witbier
37.9 L 7.15% 28.32 1.072 1.017
All Grain 60
Awesome Recipe
17 L 8.05% 23.36 1.075 1.014
All Grain 49
Friend of the Devil Collab with Vail Brewing
230 gal 10.35% 48.45 1.088 1.009
All Grain 87
belgian winter
5.5 gal 8.16% 37.95 1.080 1.018
All Grain 98
La Fin du Monde clone
6 gal 9.48% 32.44 1.079 1.007
BIAB 49
La Chouffe clone
16.5 L 8.1% 27.57 1.068 1.006
BIAB 87
Awesome Recipe
100 L 9.03% 21.41 1.076 1.008
All Grain 60
5bbl lager
110 gal 7.92% 32.6 1.072 1.011
All Grain 120
delirium
11 gal 6.87% 13.17 1.061 1.009
All Grain 157

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 108 Belgian Grain base malt 1.6°L
37 76% 11% - 100%
Cane Sugar 83 Sugar sugar 0°L
46 12% 2% - 25%
Belgian Candi Sugar - Clear/Blond (0L) 78 Sugar sugar 0°L
38 11% 4% - 22%
German - Pilsner 42 German Grain base malt 1.6°L
38 72% 23% - 100%
American - Pilsner 36 American Grain base malt 1.8°L
37 66% 8% - 100%
Honey 30 Sugar honey 2°L
35 18% 2% - 54%
German - Acidulated Malt 28 German Grain acidulated malt 3.4°L
27 3% 1% - 13%
US - Pale 2-Row 27 US Grain base malt 1.8°L
37 55% 9% - 100%
Corn Sugar - Dextrose 23 Sugar sugar 0.5°L
42 11% 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 141 3.5 37% 8% - 100%
Styrian Goldings 95 5.5 37% 6% - 88%
Tettnanger 25 4.5 25% 5% - 55%
East Kent Goldings 21 5 45% 8% - 100%
Magnum 18 15 35% 4% - 100%
Hallertau Mittelfruh 17 3.75 42% 10% - 100%
Fuggles 14 4.5 29% 10% - 100%
Northern Brewer 14 7.8 31% 13% - 51%
Cascade 11 7 43% 10% - 100%
Citra 11 11 22% 10% - 40%

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%
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 38 Wyeast Ale 0.12 Low 76% 64°F 80°F
White Labs - Belgian Golden Ale Yeast WLP570 27 White Labs Ale High Low 75.5% 68°F 75°F
Wyeast - Trappist High Gravity 3787 18 Wyeast Ale 0.12 Med-High 76% 64°F 78°F
Mangrove Jack - Belgian Ale Yeast M41 17 Mangrove Jack Ale n/a Medium 85% 64°F 82°F
Wyeast - Belgian Ardennes 3522 17 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
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 - Abbaye Yeast BE-256 11 Fermentis / Safale Ale .11 High 82% 54°F 77°F
White Labs - Belgian Strong Ale Yeast WLP545 8 White Labs Ale High Medium 81.5% 66°F 72°F

Other Ingredients Used In Belgian Golden Strong Ale (BJCP 2008) Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Whirlfloc 30 Water Agt Mash 66% 0% - 100%
Irish Moss 23 Other Boil 63% 0% - 100%
Gypsum 17 Water Agt Mash 26% 0% - 100%
Calcium Chloride (dihydrate) 9 Water Agt Mash 25% 0% - 67%
Coriander Seed 9 Spice Mash 69% 2% - 100%
Epsom Salt 8 Water Agt Mash 9% 0% - 38%
Baking Soda 6 Water Agt Mash 4% 0% - 20%
Lactic acid 5 Water Agt Mash 76% 47% - 99%
Wyeast - Beer Nutrient 4 Other Boil 58% 0% - 92%
Calcium Chloride (anhydrous) 4 Water Agt Mash 24% 0% - 45%

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