Belgian Golden Strong Ale – All Grain GONE


General Info

This is to replace the "brew that got away" - about 2/3 of the last batch leaked out of the keg onto the kegerator floor.

However, it won't be the same. Because the Bastogne yeast is only available in the summer, I'll be substituting the Duvel yeast from Wyeast.

Malts and Grains

Amount Malt/Grain %
12.00 pounds Belgian Plisen Malt 50%
12.00 pounds American Pale Malt (2-Row) 50%
24.00 pounds Total Grain Weight 100%


Amount Adjunct
3.00 pounds Sucrose (Table Sugar)


Amount Hop Time AA
0.60 ounces Magnum 60 min 12.5%
2.00 ounces Golding 30 min 4.5%
1.00 ounces Golding 1 min 4.5%
3.60 ounces Total Hop Weight


Name Lab/Manufacturer Product ID Amount
Belgian Strong Ale Wyeast 1388 3000 ml

Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash 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

Fermentation and Aging

7 days @ 72° F
14 days @ 72° F
42 days @ 50° F

Bastogne Golden Blonde

Date Brewed:  

Brew Day Data

  Target Actual Notes
Strike Water Amount: 8    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 8.1    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 11    
Post-Boil Amount: 10    
Boil Time: 90    
OG: 1.073 / 17.7° P    
Mash PH:      
Boil PH:      

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