Beer Recipe of the Week: Ettonante
This recipe is featured in Amahl Turczyn's "Winner's Circle" in the May/June 2002 issue of Zymurgy.
Style: Belgian Dark Strong Ale
Brewer: Noel Blake, Portland, Ore.
Award: Silver Medal, AHA 2001 National Homebrew Competition
Ingredients fo 5 US gal (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).
Original specific gravity: 1.087
Final specific gravity: 1.020
Boiling time: 75 minutes
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
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.
"Very nice beer. Good example of style. Big fruity palate, notes of prunes. Alcoholic warming is there. This is a gorgeous brew."