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