Belgian Golden Strong Ale

Share Post

This week's recipe is for a Belgian Golden Strong Ale. These delicious brews usually have a fruity and/or spicy Belgian yeast character along with sweet Pilsner malt and light sugar characters in the the aromatics. This recipe was located in the Zymurgy November/December edition 2009 (page 16)

Belgian Golden Strong Ale | Belgian Golden Strong Ale


  • For 5.5 gallons (21 L)
  • 6.6 lb (3 kg) Light Liquid Malt Extract
    1.5 lb (.68 kg) Light Dry Malt Extract
    3 lb (1.36 kg) Cane Sugar
    1.25 oz (35 g) Styrian Golding hops, 5.25% alpha acid (90 min)
    .75 oz (21 g) Styrian Golding hops, 5.25% alpha acid (30 min)
    2 oz (56 g) Czech Saaz hops, 3.5% alpha acid (0 min)
    *3 packets Wyeast 1388 Belgion Strong Ale


    • Original Gravity: 1.080
    • Final Gravity: 1.007
    • ABV: 9.4%
    • IBU: 29
    • SRM: n/a
    • Boil Time: 90 minutes
    • Efficiency: n/a
    • Pre-boil Volume: n/a
    • Pre-boil Gravity: n/a


    Heat 2.8 gallons (10.6 L) of cool water to 150° F (65° C). Stir in malt extract and sugar, and then bring to a boil. Add the first hops and boil the wort for 60 minutes. Add the second hops and continue to boil for 30 minutes. Add the third hops and turn off the heat. Chill the wort and top off with enough pre-boiled cold water to make 5.5 gallons (21 L). Aerate well and when the temperature drops to 64° F (17° C), pitch the yeast (use three packages or make a starter). Begin the fermentation at 64° F (18° C) and allow it to warm up slowly to 80° F (27° C) over the duration of one week. When fermentation is complete, bottle the beer and prime for 4 volumes of CO2. Allow the bottles to carbonate at 70° F (21° C) for 2 to 4 weeks. Serve at 45-50° F (7-10° C).