Author Topic: Belgian Golden Strong Ale  (Read 1312 times)

Offline goschman

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Belgian Golden Strong Ale
« on: January 22, 2018, 03:35:15 PM »
Anyone have a good recipe they want to share?

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



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Offline denny

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Re: Belgian Golden Strong Ale
« Reply #1 on: January 22, 2018, 03:42:20 PM »
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.
Life begins at 60.....1.060, that is!

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Offline goschman

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Re: Belgian Golden Strong Ale
« Reply #2 on: January 22, 2018, 05:09:05 PM »
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%?
On Tap/Bottled: Euro Pale, Hazeless Daze IPA, Summer Gold, Dry Hopped Peach Cider       

Fermenting: 
Up Next: Vienna, Pumpkin, Red Rye

Offline denny

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Re: Belgian Golden Strong Ale
« Reply #3 on: January 22, 2018, 05:38:37 PM »
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%.
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline Robert

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Re: Belgian Golden Strong Ale
« Reply #4 on: January 22, 2018, 06:10:25 PM »
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.
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Offline denny

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Re: Belgian Golden Strong Ale
« Reply #5 on: January 22, 2018, 06:19:04 PM »
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.
Life begins at 60.....1.060, that is!

www.dennybrew.com

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"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline Robert

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Re: Belgian Golden Strong Ale
« Reply #6 on: January 22, 2018, 06:35:02 PM »
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!)
Rob Stein
Akron, Ohio

I'd rather have questions I can't answer than answers I can't question.

Offline Big Monk

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Re: Belgian Golden Strong Ale
« Reply #7 on: January 22, 2018, 06:50:48 PM »
They blend pilsner malts as well.
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Offline BrewBama

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Re: Belgian Golden Strong Ale
« Reply #8 on: January 22, 2018, 10:16:04 PM »
I recently read this article on the style: https://beerandbrewing.com/make-your-best-belgian-golden-strong-ale/


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Offline goschman

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Re: Belgian Golden Strong Ale
« Reply #9 on: January 23, 2018, 02:48:18 AM »
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 
On Tap/Bottled: Euro Pale, Hazeless Daze IPA, Summer Gold, Dry Hopped Peach Cider       

Fermenting: 
Up Next: Vienna, Pumpkin, Red Rye

Offline Big Monk

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Re: Belgian Golden Strong Ale
« Reply #10 on: January 23, 2018, 04:24:20 AM »
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.
“We are what we repeatedly do. Excellence, therefore, is not an act, but a habit.” Aristotle

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Offline JT

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Re: Belgian Golden Strong Ale
« Reply #11 on: January 23, 2018, 05:30:23 AM »
It begs the question...   are these really separate styles?


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Offline klickitat jim

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Re: Belgian Golden Strong Ale
« Reply #12 on: January 23, 2018, 05:34:49 AM »
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?
« Last Edit: January 23, 2018, 05:54:53 AM by klickitat jim »

Offline homoeccentricus

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Re: Belgian Golden Strong Ale
« Reply #13 on: January 23, 2018, 09:10:10 AM »
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.
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Offline Big Monk

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Re: Belgian Golden Strong Ale
« Reply #14 on: January 23, 2018, 10:10:32 AM »
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.
« Last Edit: January 23, 2018, 10:55:04 AM by Big Monk »
“We are what we repeatedly do. Excellence, therefore, is not an act, but a habit.” Aristotle

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