Belgian Golden Strong Ale
BJCP 2008 – 18D

Statistics

Fermentables

Amount Fermentable %
9.00 pounds Belgian Plisen Malt 75%
0.50 pounds German Light Munich Malt 4.2%
0.50 pounds German Wheat Malt Light 4.2%
2.00 pounds Sucrose (Table Sugar) 16.7%
12.00 pounds Total Fermentable Weight 100%

Hops

Amount Hop Time Use Form AA
0.25 ouncesWarrior90 minutesBoilPellets14.0%
0.50 ouncesCentennial30 minutesBoilPellets10.0%
1.00 ouncesSaaz1 minutesBoilPellets3.0%
1.75 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Form
Abbey AleWhite LabsWLP530Liquid

Mash Profile Infusion

Mash Steps

# Name Time Temp.
1Infusion 60 minutes151° F
2Sparge 20 minutes170° F

Fermentation and Aging

Primary:
7 days @ 66° F
Secondary:
7 days @ 66° F
Age:
60 days @ 60° F

Procedure

  • Single infusion mash at 151° for at least 60 minutes.
  • Add hops according to schedule.
  • Add sugar in the last 15 minutes along with Irish Moss.
  • Cool to fermentation temperature.
  • Ferment for in primary at 70° for seven days. Secondary ferment for at least seven days. Age for at least 60 days.