Homebrewing Belgians definitely saves you some cash.
My last Belgian Strong Golden turned out pretty well and took a third place in a decent sized competition (though I can't take credit for the recipe).
- 79% Belgian pilsner
- 21% organic cane sugar (Trader Joe's brand)
- Saaz at 90 minutes to 34 IBU
- appropriately sized starter of 1388
Mashed at 149 for 90 minutes, boiled for 100 minutes, pitched yeast at 64, fermented at 65 for 2 days, 68 for 2 days, 75 for 10 days, crash cooled for 2 days, then kegged.
1388 is an interesting yeast, I'm going to try it in a Dubbel next weekend.