This beer from Wedge Brewing Co. was first brewed in 2000 at home in Georgia after falling in love with the Belgian beer Piraat. Named Golem after Led Zeppelin’s lyric in “Ramble On,” this beer has evolved over the years into a perfect balance of malt sweetness, yeast esters and Czech Saaz.
This homebrew recipe is featured in 51 Craft Beer Clone Recipes 2019. Find out what recipe was featured for your state!
Wedge Brewing Co. Golem Belgian Strong Pale Ale | Belgian Golden Strong Ale
- 10 lb (4.53 kg) Belgian Pilsner malt
- 1 lb (0.45 kg) Wheat malt
- 8 oz (0.23 kg) Acidulated malt (more if your water is high pH)
- 8 oz (0.23 kg) Flaked Oats
- 8 oz (0.23 kg) Flaked Corn
- 4-8 oz (113-227 g) Rice Hulls (depending on your system)
- 2 lb (0.91 kg) Belgian Rock Candy Sugar (if syrup, use 3 lb)
- 1 oz (28 g) Styrian Golding hops (FWH)
- 2 oz (56 g) Styrian Golding hops (80 min)
- 1 oz (28 g) Czech Saaz hops (10 min)
- 2 oz (56 g) Czech Saaz hops (whirlpool)
- Irish Moss (15 min)
- Yeast Nutrient (15 min)
- Belgian yeast: WLP 570, Wyeast 3787, WLP 510 (a bit less estery), Wyeast 3522, are just a few good ones
- Original Gravity: 1.086
- Final Gravity: 1.015
- ABV: 9.5%
- IBU: 45-50
- SRM: 6.5
Mash schedule: 131° F (55° C) for 15 minutes; 146-148° F (63-64° C) for 30 minutes; 152° F (67° C) for 40 minutes; 158-162° F (70-72° C) for 15 minutes; mash out to 168° F (76° C( for 30 minutes. Collect runnings, adding first wort hop addition to the kettle. Boil 90 minutes. Cool to 70° F (21° C) as quickly as possible and pitch yeast. If oxygen injection is possible, do it! If not, shake the hell out of the carboy or use another method for aeration. Allow primary fermentation at 66-72° F (19-22° C) for 10 days. Then slow bring temperature down 5° F per day until you reach 33-42° F (1-6° C). Condition at this temperature for 6-8 weeks. Carbonate and enjoy.