Beer
Homebrewers Association
Homebrewers Association
Homebrew Recipes

Ettonante

Ettonante is French for "amazing," which describes this Belgian dark strong ale perfectly. Taking silver in the 2001 National Homebrew Competition, this ale has a big fruity palate with a nice touch of alcoholic warming. This recipe is featured in Amahl Turczyn’s “Winner’s Circle” in the May/June 2002 issue of Zymurgy magazine.

Ettonante | Belgian Dark Strong Ale

Ingredients

  • For 5 gallons (19 L)
    • 10 lb (4.5 kg) | DWC* pale malt
    • 2.5 lb (1.1 kg) | DWC* Munich malt
    • 1 lb (0.45 kg) | flaked wheat
    • 0.625 lb (0.28 kg) | Special B malt
    • 0.5 lb (0.23 kg) | 60° L caramel malt
    • 0.375 lb (0.17 kg) | 30° L caramel malt
    • 1 lb (0.45 kg) | sucrose (secondary)
    • 1.5 oz (43 g) | Northern Brewer whole hops, 7.1% alpha acid (75 min)
    • Wyeast 3787 Belgian Trappist ale yeast
    • 3.7 oz (105 g) | corn sugar (to prime)
    • *DWC malt is no longer in business. Substitutions are available (try Dingemans).

    Specifications

    • Original Gravity: 1.087
    • Final Gravity: 1.020
    • ABV: 8.8%
    • IBU: n/a
    • SRM: n/a
    • Boil Time: 75 minutes
    • Efficiency: n/a
    • Pre-boil Volume: n/a
    • Pre-boil Gravity: n/a

    Directions

    • Mash pale and Munich malts and flaked wheat at 153°F (67°C) for one hour.
    • Steep remaining grains at 145°F (63°C) for one hour.
    • Follow boil schedule. Add sugar to secondary.
    • Primary fermentation: 3 days at 65° F (18° C) in glass.
    • Secondary fermentation: 19 days at 66° F (19° C) in glass.
    • Tertiary fermentation: 14 days at 65° F (18° C) in glass.

    Judge's Comments

    "Very nice beer. Good example of style. Big fruity palate, notes of prunes. Alcoholic warming is there. This is a gorgeous brew."