Belgian Golden Strong Ale – All Grain


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.


Fermentation seemed to stall at 1.018. Need to bring it down at least .006 more. Crap! Making a starter from a slurry of WLP001 I had and will pitch it into the carboy if there isn't any movement in a couple of days (December 20, 2009).

Pitched WLP001 slurry at high karausen to help bring down the FG. Carboy was bubbling once every three or four seconds after a few hours (December 22, 2009).

It worked. The key is to pitch the extra yeast when it reaches high karausen (December 27, 2009).

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
0.50 ounces Magnum 60 min 15.1%
2.00 ounces Golding 30 min 4.5%
1.00 ounces Golding 1 min 4.5%
3.50 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 Denver, Colorado

Fermentation and Aging

7 days @ 72° F
14 days @ 72° F
98 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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