Ettonante

The following beer recipe is featured in the September/October 2001 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

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.

Belgian Ale

Brewed 3 times

The following beer recipe is featured in the September/October 2001 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

Ingredients:

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:

Yield: 5 gallons (19 L)

Original Gravity: 1.087

Final Gravity: 1.02

ABV: 8.80%

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."

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