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Belgian Golden Strong Ale • All Grain • 5.5 gal


Aimed to brew a Belgian Golden Strong similar to Damnation from Russian River Brewery. The beer is fantastic, but closer to a Duvel than Damnation. Keg disappeared when beer geek friends came over for the NFL playoffs.

January 19, 2013 at 11:55pm

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Ingredients (All Grain5.5 gal)

  • 14 lbs Belgian Pils

    Belgian Pils

    Pilsner style malted barley grain.

  • .25 lbs Belgian Aromatic

    Belgian Aromatic

    Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.

  • .75 lbs Belgian Munich

    Belgian Munich

    Used to increase malt aroma and body with slightly more color.

  • 1 lbs Candi Sugar Clear

    Candi Sugar Clear

    Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.

  • 2 oz Styrian Goldings - 3.8 AA% pellets; boiled 60 min

    Styrian Goldings

    Mild, pleasant.

  • 0.5 oz Saaz - 4.9 AA% pellets; boiled 15 min


    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • 0.5 oz Saaz - 4.9 AA% pellets; boiled 1 min


    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • 1 tbsp 5.2 pH Stabilizer - (omitted from calculations)

    5.2 pH Stabilizer

    Five Star 5.2 pH Stabilizer. A proprietary blend of food-grade phosphate buffers that locks in your mash and kettle water at a pH of 5.2, regardless of the starting pH. It also reduces scaling and mineral deposits on brewing equipment. 1 pound. Use at the rate of 1 tablespoon per 5 gallons of water.

  • 1 tsp Irish Moss - (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • White Labs WLP530 Abbey Ale

    White Labs WLP530 Abbey Ale

    Used in two of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.


Vinnie Cilurzo, Brewer and Owner, Russian River Brewing emailed this advice. "Basically, it is all Pilsner and 2-Row malt with about 7% sugar. The hops are Styrian Golding and Sterling with three different additions. The OG is about 1.062 and it finishes at 7.25 - 7.5 percent ABV. We ferment with Abbey Ale Yeast from White Labs starting at 66F and letting it free rise to 72F towards the end of fermentation. The final gravity is about 1.006."

Style (BJCP)

Category: 18 - Belgian Strong Ale

Subcategory: D - Belgian Golden Strong Ale

Range for this Style
Original Gravity: 1.077 1.070 - 1.095
Terminal Gravity: 1.009 1.005 - 1.016
Color: 6.9 SRM 3 - 6
Alcohol: 8.9% ABV 7.5% - 10.5%
Bitterness: 35.6 IBU 22 - 35


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