Belgian Golden Strong Ale

[EddieTheBrewerLADET]

Hi Everyone,

I'm a first time brewer and just received my essentials starter kit from Northern. I have a major love for Belgian Strongs in the vein of Delerium Tremens. HIGH carbonation, light body, floral and citrus notes and on the higher side of the alcohol spectrum. I understand these beers can take up to 4 months to make and for a first beer, I would prefer to try and do something that can be done more in the 4-6 week range. Is it possible to make a similar beer with pilsner malt extract and candy sugar that will be similar but not take as long? Alcohol content isn't really as high a priority as the carbonation for me.


Any thoughts or insight is greatly appreciated!


Thank you,
Eddie

 

[EddieTheBrewerLADET]

Belgian Blond Ales a good reference? Pilsner Malt, Candi Sugar, etc
https://byo.com/component/k2/item/2827-belgian-blond-style-profile

 

[Teromous]

You could do a Patersbier with less of the same ingredients and eliminating the candi sugar completely.

 

[EddieTheBrewerLADET]

What specifically does the Candi Sugar do?

 

[chickypad]

Clear candi sugar ups the ABV while keeping the body thin/drying it out. Simple sugars are commonly used on higher gravity Belgians, IPA's , etc. for this reason. Darker candi syrups/sugars also add flavor.

I'll second that patersbier recommendation, I've made the all grain recipe a number of times. So simple, it just lets the yeast and saaz shine and you can definitely be drinking that in 3-4 wks. I've also made Jamil's recipe that you linked with different yeast and subbing the aromatic for munich. IME many of the bigger Belgians benefit from a little aging when I can make myself wait, though that one's not so big at around 1.065 (according to my notes I tapped it at 8 wks). A good exercise is to brew a batch then sample it along the way and make notes about when you think it peaks.

 

[Teromous]

Simply put, the sugar is used to raise the gravity/ABV of the beer without adding additional body (that you would get from grains or extract). Each person will have their own experience but I find that when using candi sugar it not only lightens the body of the beer but allows alcohol to be more perceptible than a beer whose gravity is comprised of 100% grain. Some people notice additional sweetness in the taste of a beer that uses candi sugar.

 

[CorwinGraves]

I second the recommendation of a Patersbier, and I've brewed the one linked to above many times with great results. It's a crowd pleaser to be certain.

 

[Broham1]

My Belgian golden strong was brewed in October, put in the keg mid November, and kicked just last week. It was delicious! It doesn't have to take four months.

 

[Calder]

Make a tripel or BGS, you can be drinking in 6 weeks. Yes, it will improve with time, but will be great young too.

Use about 25% table sugar. Belgians have a high percentage of sugar, and it also helps extract batches end lower.

Clear candi sugar is just a waste of money. The dark has some flavor, but the clear is prety much the same effect as sugar.

The real key to a great Belgian is yeast selection, and temperature control.

 

[EddieTheBrewerLADET]

Calder, Which recipes do you recommend for a beer like this in that time frame? My ideal taste is Delerium Tremens.

Make a tripel or BGS, you can be drinking in 6 weeks. Yes, it will improve with time, but will be great young too.

Use about 25% table sugar. Belgians have a high percentage of sugar, and it also helps extract batches end lower.

Clear candi sugar is just a waste of money. The dark has some flavor, but the clear is prety much the same effect as sugar.

The real key to a great Belgian is yeast selection, and temperature control.

 

[Calder]

Calder, Which recipes do you recommend for a beer like this in that time frame? My ideal taste is Delerium Tremens.

I've never had that beer. I understand it has a little spice in it. After some quick research, the following would be my suggestion:

For 5.5 gallons:

8 lbs Pilsner LME (or lightest you can get) (or 6.5 lbs DME)
2.5 lbs plain table sugar

5 AAs of a noble hop (Saaz, Styrian Golding, etc) @ 60 minutes. (That would be 1.25 ozs of a 4% hop, or 1 ozs of a 5% hop, etc)
1.0 ozs Saaz @ 15 minutes

Coriander Seed 0.5 ozs @ 10 min
Ginger 4 grams @, 10 min
Paradise 2 grams @ 10 min

Yeast: Duvel yeast (WLP570, or Wyeast 1388), or harvest from a bottle of Delirium. Start ferment in high 60s (about 68 F), then over the next week slowly raise temp up to low 80s (about 82 F). Keep in low 80s for a few days. Should be able to bottle after 3 weeks, and drink at 6. No secondary necessary.

If you are not doing a full 5.5 gallon boil, add half the extract at the start of the boil. Add the rest of the extract and the sugar after you remove from the boil. It will still be a high enough temperature to dissolve, and pasteurize, and will also help with cooling.

Will improve with age, but will be good young.

This would give you an OG of 1.073. Would be trying for an FG of 1.008, for 8.5% abv.