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- Product Details
- Patterned after some of Belgium's most unique and famous ales, our kit yields a beer that looks innocent in the glass but packs a delicious wallop. The secret is a high percentage of candi sugar, an easily fermentable sugar that ratchets up the beer's strength while keeping the body light and easy to drink. Smooth mouthfeel, sweet, floral maltinesss, and rich spiciness from hops and yeast.
Recommended: 2-stage fermentation and yeast starter.
- Additional Information
Beer Kit Yield 5 Gallons Recipe and Instructions Click Here for Belgian Strong Golden Ale Extract Kit Brewing Instructions Regional Style Belgian Original Gravity 1081 Total Time to Make 4 months
- 4.8 / 5.033 ReviewsGolden Strong AleThe ale kit was easy to make, it is very similar to Tripel Karmeliet. I bottled my first batch 3-17-17 , it gets better with age. We first tasted it on a cool August evening outside by the fire, everyone commented about the head and smooth taste leading to the warm feeling inside your body. It' definitely a sipper. Just last week we had a Christmas dinner party, I pared it with smoked gouda cheese and a dry salami. Currently I have a batch in secondary, the plan is to build up a supply so we can let the big bottles age for three or four years. Thanks for another excellent product. Kevin FlahertyDecember 23, 2017Purchased
5 months agoNot a Duvel clone, not even close...This is a good beer, but its nothing like Duvel. There is no dry finish and its sweetness completely overpowers the rest of the taste notes. I used the extract kit with dry yeast and was hoping for a similar taste profile to Duvel Blonde. Not even close. Like I said, good beer regardless. Dont shy away from it, unless you're looking for a Duvel type taste. If you are, keep looking.May 22, 2017Leave it on the Yeast for some timeI made this recipe 2 years ago, but subbed out a Lb of DME for corn sugar at the end of the boil. That OG was over 1.095, racked about 2 weeks later, and aged it 4 months in the secondary. FG was still 1.019. After aging that beer over a year, the flavor had not changed. It also failed to carbonate well because of that aging. It was like an apricot bomb, far too sweet to be palatable.
I tried it again a month ago, and followed the temp profile from Hieronymus' book, which is to start cold and let it rise normally, then cold crash. I left the recipe as-is otherwise. OG was 1.081, 1388 was going the next morning but never required a blowoff tube. It rose normally from 65 to 78, but then I sat it in a hot water bath for 2 more days to artificially hold it into the 80s-90s F. I left it on the primary yeast cake and was rewarded, its flavor is considerably drier, SG is 1.010, and its a much better beer. I make a lot of Belgians and 1388 is the most finicky one for me, now I know to let it get hot and let it sit on that yeast cake.January 23, 2017Purchased
1 year agoGood product, easy and completeGood product, easy and complete directions for novice brewers.July 9, 2016Good beer if you want floral, spicy, fruity flavor... not hoppy or malty at allThis is a good beer. I was disappointed because "strong golden ale" sounds like a strong malty, hoppy beer. This is delicious... just more floral spice and less hoppiness than I had expected.June 17, 2016Belgian Strong Golden AleOnly ten days into fermentation right now. Very strong ferment, should have used a blow off tube. A lot of sugars went into it. Guess I will find out how great it is in about 6 monthsMarch 28, 2016AmazingI've been brewing for about 15 years and this is my favorite extract kit that I have ever made. Brewed in April, racked after 3 weeks, in secondary 2 months, bottled, and let it sit! First tried one in October and it was still hot. By the end of November it was pretty smooth and awesome by Christmas. Don't even think about touching this for 6 months. Ill be hiding a few away hoping I forget about them to see how it ages over time.January 15, 2016I like Belgians, but this one needs more effortI followed the recipe as is, brewed it in April '15. I used 1388 and a big starter fermented at 70, and characteristic of this yeast, it starts fast and finishes slow. OG 1.093/FG in July was 1.016. While it has that signature Duvel/1388 flavor, its just cloyingly apricot-like sweet with only a slightly dry finish. The booziness flavor mellowed recently. When I craft my next recipe for BSG I'll cut back the OG a little and raise the ferm temps to make the yeast finish quicker. Might add .25/0.5 oz more bittering hops too. I highly recommend you add fresh yeast at bottling after this long a ferment, the 1388 is too slow to get it done at that point.December 9, 2015Time is your friendI brewed this for new years, started on 5/17/13. Bottled on 8/9/13. My O.G, ready for this, 1.14!! My F.G was 1.012!! Ya do the math, that's 12%. Very alcoholey after a month. Like taking a shot of everclear. By new years it mellowed but still lots of alcohol. Now it's February and it's absolutely deli-sh, but packs a wallop. Always give this brew 3 months at least in the bottle and you'll never be disappointed.March 5, 2014Has become a traditionReally like this beer. We brew it on Thanksgiving Day. I give it a solid month in the primary, but let it sit a month longer than recommended in the secondary, and at least a month in the bottles before drinking. I like the dryness...and the punch. It's hard to let it sit for 6 months but worth the wait.November 18, 2013
- Browse 2 questions Browse 2 questions and 4 answersThe temperature for my primary was around 65-68 F and everything went fine. After about 11 days, I transferred it to a secondary and moved it to a cooler (around 60 F) location. Is that too cold? At this time of year, my storage spots tend to be on the cool side.BEST ANSWER: The room that I use for fermentation runs about 64 deg over the winter, and I have had good results with this ale. However, carbonation can be an issue because much of the fermentation yeast may settle into the trub or not survive 3 mos in ~10% alcohol. Would suggest adding both sugar and yeast (~1/3 -1/2 oz CBC-1) to the bottling bucket and mixing before bottling. This was suggested to me by one of the experts at Northern Brewer and it worked fine for Belgian Strong Golden Ale.What would be to warm for secondary fermentation? My space would generally be 70-75, could see 80 if it gets really hot outside. Should I look at refrigeration?BEST ANSWER: Hello,
You are going to want to keep that fermentation around 70-75, optimally at about 70. If the beer hits 80, its not the end of the world, there might just be a little more fruity ester character.