Winning Recipes and Techniques

RecipeBeer StyleBrewer
The BGSBelgian Strong AleMatt Klumpp



Belgian Golden Strong Recipe (5.25 gal batch): Matt Klumpp
1ST PLACE - Light Category - 2018 Blacksburg Brew Do
1 tsp gypsum
.25# rice hulls
11# Belgian Pilsner
3# Domino Sugar
2.81oz Saaz 2.8%AA (90 min addition)
Big ass starter of Fermentis T-58 (I just pitched onto a previous Belgian Blond yeast cake)
Use the sugar to make a simple syrup. Add simple syrup at flameout. Mash
at 149F for 90 min, mash out at 168F for 10 min. Use a 90 min boil.
Start fermenting at 64F, add about 3 degrees a day to reach 82F.

Return to Top

Skip to toolbar