Belgian Golden Strong Ale – All Grain GONE



Made with all the stuff I had on hand - the last remnants of pils and 2 row; wheat.

Added sucrose syrup to secondary.

Malts and Grains

Amount Malt/Grain %
4.00 pounds Belgian Plisen Malt 33.3%
4.00 pounds American Wheat Malt 33.3%
4.00 pounds American Pale Malt (2-Row) 33.3%
12.00 pounds Total Grain Weight 100%


Amount Adjunct
2.00 pounds Sucrose (Table Sugar)


Amount Hop Time AA
0.25 ounces Magnum 60 min 13.5%
1.00 ounces Kent Golding 30 min 5.5%
0.50 ounces Kent Golding 1 min 5.5%
1.75 ounces Total Hop Weight


Name Lab/Manufacturer Product ID Amount
Abbey Ale White Labs WLP530 2000 ml

Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun


Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.

Mash Profile Single Infusion Mash, Light Bodied Beer, No Mash Out


Mash profile for most well-modified malts.

Mash Steps

# Name Time Temp. Description
1 Mash In 75 min. 150°F

Add 100% of mash water at 162° F / 72° C

Water Profile Highlands Ranch, Colorado


  • Single infusion mash at 151-152° for at least 60 minutes.
  • Add hops according to schedule.
  • Add sugar in the last 15 minutes along with Irish Moss. As an option, add the sugar in secondary instead of the boil - mix with some water and boil to make a syrup.
  • 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.


Fermentation and Aging

7 days @ 70° F
7 days @ 70° F
42 days @ 55° F

All That Glitters is Golden

Date Brewed:  

Brew Day Data

  Target Actual Notes
Strike Water Amount: 4    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 4    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 5.5    
Post-Boil Amount: 5    
Boil Time: 90    
OG: 1.080 / 19.3° P    
Mash PH:      
Boil PH:      

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