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."