[Iliff Ave]

Anyone have a good recipe they want to share?

Sounds like keeping it simple might be the way to go. Pilsner malt and sugar?

[denny]

Anyone have a good recipe they want to share?

Sounds like keeping it simple might be the way to go. Pilsner malt and sugar?

Yep, that's it.  Don't be tempted to make it more complicated.  I like WY1388 for the style.

[Iliff Ave]

Anyone have a good recipe they want to share?

Sounds like keeping it simple might be the way to go. Pilsner malt and sugar?

Yep, that's it.  Don't be tempted to make it more complicated.  I like WY1388 for the style.

How much and what kind of sugar are we talking about? Plain table sugar at 10-15%?

[denny]

Anyone have a good recipe they want to share?

Sounds like keeping it simple might be the way to go. Pilsner malt and sugar?

Yep, that's it.  Don't be tempted to make it more complicated.  I like WY1388 for the style.

How much and what kind of sugar are we talking about? Plain table sugar at 10-15%?

Yep.  Even as high as 20%.

[Robert]

Anyone have a good recipe they want to share?

Sounds like keeping it simple might be the way to go. Pilsner malt and sugar?

Yep, that's it.  Don't be tempted to make it more complicated.  I like WY1388 for the style.

How much and what kind of sugar are we talking about? Plain table sugar at 10-15%?

Yep.  Even as high as 20%.

FWIW, Roger Protz (don't know where he got this info) has written that Duvel is brewed with Pilsner malt to a gravity of 1.056, and dextrose brings it to 1.073.

[denny]

FWIW, Roger Protz (don't know where he got this info) has written that Duvel is brewed with Pilsner malt to a gravity of 1.056, and dextrose brings it to 1.073.

Could be.  I'd have to check BLAM to verify.

[Robert]

Anyone have a good recipe they want to share?

Sounds like keeping it simple might be the way to go. Pilsner malt and sugar?

Yep, that's it.  Don't be tempted to make it more complicated.  I like WY1388 for the style.

How much and what kind of sugar are we talking about? Plain table sugar at 10-15%?

Yep.  Even as high as 20%.

FWIW, Roger Protz (don't know where he got this info) has written that Duvel is brewed with Pilsner malt to a gravity of 1.056, and dextrose brings it to 1.073.

Clarification:  that was from memory.  Read it again, he says Pilsner malt to 1.056, dextrose in the kettle to 1.066, the dextrose for priming brings the total to 1.073.  (No wonder it's so fizzy!)

[Big Monk]

They blend pilsner malts as well.

[BrewBama]

I recently read this article on the style: https://beerandbrewing.com/make-your-best-belgian-golden-strong-ale/


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[Iliff Ave]

Thanks all. Seems pretty easy as long as I pitch enough yeast and keep my fermentation temps in check. Hoping for something in the 9% Abv range 

[Big Monk]

Thanks all. Seems pretty easy as long as I pitch enough yeast and keep my fermentation temps in check. Hoping for something in the 9% Abv range

High attenuation and carbonation are the hallmarks.

[JT]

It begs the question...   are these really separate styles?


  "If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."

[klickitat jim]

I was always told it's called "strong" because it strongly resembles a triple. And golden rhymes with gordon.

Oh, I shouldn't have said that. See what you made me do?

[homoeccentricus]

Heathens. Tripel is a separate category. Duvel is a separate category. And every Belgian beer you label "golden strong" is a effing separate category.  Chouffe, Cuvée Van De Keizer and Dolle Oerbier have nothing in common. Zero, nada, zilch. Except if awesomeness is a category.

[Big Monk]

Heathens. Tripel is a separate category. Duvel is a separate category. And every Belgian beer you label "golden strong" is a effing separate category.  Chouffe, Cuvée Van De Keizer and Dolle Oerbier have nothing in common. Zero, nada, zilch. Except if awesomeness is a category.

Here here! Raise your glass and bow down to the one true Belgian!

I agree. To me the yeast drives the differences. The stats may be the same but no one can say that Westmalle Tripel and Duvel are the same, flavor wise. That’s the problem with trying to categorize a beer country like Belgium. Style descriptors miss the mark a lot of the time.