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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.

Name: Ettonante
Style: Belgian Dark Strong Ale
Brewer: Noel Blake, Portland, Ore.
Award: Silver Medal, AHA 2001 National Homebrew Competition

Recipe

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).

Specifications

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

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.

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."