Andrew (Belgian Golden)

All Grain Recipe

Submitted By: danedelman (Shared)
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Brewer: Dan Edelman
Batch Size: 10.00 galStyle: Belgian Golden Strong Ale (18D)
Boil Size: 13.13 galStyle Guide: BJCP 2008
Color: 4.9 SRMEquipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 25.1 IBUsBoil Time: 90 min
Est OG: 1.102 (24.1° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.028 SG (7.0° P)Fermentation: Ale, Two Stage
ABV: 10.0%Taste Rating: 30.0

Amount Name Type #
30 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1
4 lbs Candi Sugar, Clear [Boil] (0.5 SRM) Sugar 2
5.00 oz Saaz [4.0%] - Boil 60 min Hops 3
2.0 pkgs East Coast Yeast Belgian Abbaye (East Coast Yeast #) Yeast 4


Ferment at 62 F each day raise 2 degrees until 84F over the course of 11 days and hold that temp for 1-2 weeks. As Krausen begins to fall add 1 lb of belgian clear candied sugar. After primary transfer to secondary and then bottle/keg. 2nd time-started at 68 degrees instead as basement temp is that. Add 1 lb candi sugar when krauzen is done. raise to 84 in a few days. Next time up the candi sugar content to 2 or 3 lbs. Brewed with Fred 6/20/13- 15 gallon batch. lost some wort on the floor. Pretty basic brew other than the volume. Wort chiller worked well. Pitched at 80 degrees.

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