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Belgian Golden Strong

Rjezowski75

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Feb 6, 2013
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Hello all,
After about 70 batches of brew, I am finally going to brew a Belgian Golden Strong Ale. I need any words of wisdom regarding this style (i.e. hop types/ grain/ fermentation/ water type/ aging?)
Thanks all!
 
Yes, any type cane/raw/simple sugar that completely ferments out without imparting flavor should work.  Usually 2.0 to 2.5# of cane sugar is used to raise the gravity from whatever you can  get from the malt to the higher OG and ABV levels of a BGS. 

http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=128

And most homebrewers say they allow the fermentation temp to rise freely, after the primary phase to ensure the needed attenuation does happen. 
 
I usually ferment at about 20 until it's nearly finished then raise it to 25 for the last few days to make sure it attenuates. I have a Belgian blonde cold crashing at the moment. It's made with WLP550 and it dropped from 1.062 to 1.006 in seven days. I used 680ml of Candi Sugar. It's dry, spicy and has a typical Belgian flavour.
 
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