Strong Belgian Ale - Belgian Golden Strong Ale
A pale, complex, effervescent, strong Belgian-style ale that is highly attenuated and features fruity and hoppy notes in preference to phenolics.
Flavor Profile: Marriage of fruity, spicy and alcohol flavors supported by a soft malt character. Esters are reminiscent of pears, oranges or apples. Low to moderately low phenols are peppery in character. A low to moderate spicy hop character is often present. Alcohols
Ingredients: Pilsner malt with substantial sugary adjuncts. Saazer-type hops or Styrian Goldings are commonly used. Belgian yeast strains are used – those that produce fruity esters, spicy phenolics and higher alcohols – often aided by slightly warmer fermentation tem
BJCP Style GuideTop 10 Belgian Golden Strong Ale Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| 2023 golden strong ale |
23 L | 7.8% | 28.59 | 1.070 | 1.014 | All Grain | 6417 | |
| Delirium Tremens Clone |
32 L | 8.78% | 33.92 | 1.081 | 1.014 | All Grain | 6374 | |
| Houblon chouffe LK67 |
22 L | 7.53% | 45.61 | 1.064 | 1.006 | All Grain | 4991 | |
| Aludra's Dwarven Ale |
5.5 gal | 9.67% | 29.77 | 1.093 | 1.020 | BIAB | 3987 | |
| The Golden æl |
3.5 gal | 8.78% | 33.58 | 1.085 | 1.018 | Partial Mash | 3592 | |
| UBX - Belgian Strong Golden Ale |
60 L | 7.51% | 29.01 | 1.081 | 1.023 | All Grain | 3554 | |
| Imperial Witbier |
12 gal | 7.77% | 55.12 | 1.078 | 1.018 | All Grain | 3464 | |
| 25C - Belgian Strong Golden - BSG |
24 L | 9.13% | 30.14 | 1.079 | 1.009 | BIAB | 2475 | |
| Cherub Nectar - Belgian Golden Strong |
5.5 gal | 8.32% | 37.7 | 1.076 | 1.012 | All Grain | 2080 | |
| Putin Huylo(Putin is a Dickhead) |
5 gal | 8.07% | 26.91 | 1.072 | 1.011 | All Grain | 2029 |
Newest Belgian Golden Strong Ale Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Awesome Recipe |
100 L | 13.57% | 0 | 1.122 | 1.018 | All Grain | 10 | |
| Golden Diablo (BOCK Barrel fill) |
5.5 gal | 9.24% | 32.57 | 1.083 | 1.013 | All Grain | 25 | |
| Belgian Golden Strong |
21 L | 8.18% | 30.04 | 1.078 | 1.016 | BIAB | 29 | |
| Golden strong ale |
21 L | 9.23% | 24.87 | 1.081 | 1.011 | extract | 52 | |
| 11 BBL ProAm |
341 gal | 8.66% | 47.38 | 1.074 | 1.008 | All Grain | 59 | |
| Wedding Belles |
5.5 gal | 7.57% | 33.83 | 1.074 | 1.016 | All Grain | 87 | |
| GT Tripel |
465 gal | 8.42% | 37.93 | 1.079 | 1.015 | All Grain | 50 | |
| Belgian Strong Golden Ale |
5.25 gal | 7.95% | 31.06 | 1.076 | 1.016 | All Grain | 80 | |
| Golden Ale |
5.5 gal | 7.5% | 23.5 | 1.075 | 1.018 | All Grain | 70 | |
| King2 |
700 L | 8.95% | 30.59 | 1.091 | 1.023 | All Grain | 86 |
Fermentables Used In Belgian Golden Strong Ale Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Belgian - Pilsner | 257 | Belgian | Grain | base malt |
1.6°L
|
37 | 74% | 11% - 100% |
| Cane Sugar | 236 | Sugar | sugar |
0°L
|
46 | 13% | 2% - 33% | |
| Belgian Candi Sugar - Clear/Blond (0L) | 180 | Sugar | sugar |
0°L
|
38 | 12% | 0% - 40% | |
| German - Pilsner | 107 | German | Grain | base malt |
1.6°L
|
38 | 70% | 10% - 100% |
| Corn Sugar - Dextrose | 102 | Sugar | sugar |
0.5°L
|
42 | 11% | 2% - 25% | |
| American - Pilsner | 62 | American | Grain | base malt |
1.8°L
|
37 | 72% | 21% - 100% |
| Belgian - Biscuit | 51 | Belgian | Grain | roasted malt |
23°L
|
35 | 5% | 0% - 39% |
| German - Acidulated Malt | 50 | German | Grain | acidulated malt |
3.4°L
|
27 | 3% | 1% - 8% |
| Aromatic | 49 | Grain | base malt |
38°L
|
33 | 4% | 0% - 13% | |
| US - Pale 2-Row | 45 | US | Grain | base malt |
1.8°L
|
37 | 62% | 7% - 100% |
Hops Used In Belgian Golden Strong Ale Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Saaz | 327 | 3.5 | 37% | 1% - 100% |
| Styrian Goldings | 215 | 5.5 | 41% | 4% - 100% |
| Magnum | 79 | 15 | 42% | 4% - 100% |
| Tettnanger | 62 | 4.5 | 41% | 3% - 100% |
| East Kent Goldings | 49 | 5 | 42% | 3% - 100% |
| Hallertau Mittelfruh | 43 | 3.75 | 40% | 7% - 100% |
| Cascade | 28 | 7 | 35% | 13% - 100% |
| Hallertau Hersbrucker | 26 | 4 | 36% | 9% - 67% |
| Domestic Hallertau | 25 | 3.9 | 40% | 11% - 100% |
| Citra | 24 | 11 | 33% | 8% - 100% |
Steeping Grains Used In Belgian Golden Strong Ale Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Aromatic | 7 | Grain | base malt |
38°L
|
33 | 38% | 11% - 62% | |
| Belgian - Biscuit | 6 | Belgian | Grain | roasted malt |
23°L
|
35 | 45% | 17% - 100% |
| Belgian - Pilsner | 6 | Belgian | Grain | base malt |
1.6°L
|
37 | 85% | 44% - 100% |
| Munich - Light 10L | 4 | Grain | specialty malt |
10°L
|
33 | 43% | 11% - 100% | |
| Belgian - CaraVienne | 4 | Belgian | Grain | crystal malt |
20°L
|
34 | 54% | 22% - 100% |
| American - White Wheat | 3 | American | Grain | base malt |
2.8°L
|
40 | 33% | 13% - 60% |
| Weyermann - Abbey Malt | 3 | German | Grain | base malt |
17°L
|
36.8 | 66% | 31% - 100% |
| Flaked Oats | 2 | Adjunct | raw |
2.2°L
|
33 | 67% | 33% - 100% | |
| Aromatic Malt | 2 | Grain | specialty malt |
20°L
|
35 | 25% | 7% - 43% | |
| American - Vienna | 2 | American | Grain | base malt |
4°L
|
35 | 51% | 13% - 89% |
Yeasts Used In Belgian Golden Strong Ale Recipes (View More)
| Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
|---|---|---|---|---|---|---|---|---|
| Wyeast - Belgian Strong Ale 1388 | 85 | Wyeast | Ale | 0.12 | Low | 76% | 64°F | 80°F |
| White Labs - Belgian Golden Ale Yeast WLP570 | 64 | White Labs | Ale | High | Low | 75.5% | 68°F | 75°F |
| Fermentis - Safbrew - Abbaye Yeast BE-256 | 61 | Fermentis / Safale | Ale | .11 | High | 82% | 54°F | 77°F |
| Fermentis - Safbrew - Specialty Ale Yeast T-58 | 49 | Fermentis / Safale | Ale | 0.115 | High | 70% | 54°F | 77°F |
| Wyeast - Belgian Ardennes 3522 | 44 | Wyeast | Ale | 0.12 | High | 74% | 65°F | 85°F |
| Mangrove Jack - Belgian Ale Yeast M41 | 37 | Mangrove Jack | Ale | n/a | Medium | 85% | 64°F | 82°F |
| White Labs - Belgian Strong Ale Yeast WLP545 | 35 | White Labs | Ale | High | Medium | 81.5% | 66°F | 72°F |
| Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST | 29 | Lallemand | Belgian Ales | High | Medium | 88% | 63°F | 77°F |
| Fermentis - Safale - American Ale Yeast US-05 | 25 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Mangrove Jack - Belgian Tripel M31 | 25 | Mangrove Jack | Ale | n/a | Medium | 85% | 64°F | 82°F |
Other Ingredients Used In Belgian Golden Strong Ale Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Gypsum | 100 | Water Agt | Mash | 12% | 0% - 100% |
| Whirlfloc | 68 | Fining | Boil | 53% | 0% - 100% |
| Calcium Chloride (dihydrate) | 61 | Water Agt | Sparge | 13% | 0% - 100% |
| Lactic acid | 55 | Water Agt | Mash | 65% | 0% - 100% |
| Epsom Salt | 53 | Water Agt | Mash | 5% | 0% - 38% |
| Irish Moss | 40 | Fining | Boil | 56% | 0% - 100% |
| Coriander Seed | 29 | Spice | Mash | 42% | 0% - 100% |
| Calcium Chloride (anhydrous) | 20 | Water Agt | Mash | 15% | 0% - 100% |
| Baking Soda | 19 | Water Agt | Mash | 4% | 0% - 29% |
| Phosphoric acid | 18 | Water Agt | Mash | 74% | 3% - 100% |
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