View source for Fortior Quam Credis ('Stronger than you think')

<big>'''By James Cross'''</big>

Recipe is part of [[Recipe Index]]

'''BJCP 2021 Style 26D Belgian Dark Strong Ale'''

Based on a [https://www.maltosefalcons.com/blogs/recipes/johns-westvleteren-12-clone recipe] by John Aitchison of Maltose Falcons, but with home made invert sugar #2 instead of cane sugar, wort caramelisation instead of decoction mash, and only one type of yeast, M41 with attenuation of 92%

Lacked complexity after 1 year, hit its stride at 2.


== Awards ==
'''UK National Homebrew Competition 2026'''

1st - Strong Beers

== Measures ==
* IBU 25
* ABV 12%
* OG 1.096
* FG 1.006
* EBC 37
* 17 litres in fermenter
* Efficiency 77%

== Ingredients ==
=== Water ===
London tap (filtered). Salt additions to target Ca 150, Mg 10, Na 80, Cl 150, SO4 160

=== Malt/Adjuncts ===
* Dingemans Belgian Pilsner - 3 EBC, 5500g, 81.5%
* Dingemans Special B - 300 EBC, 250g, 3.7%
* Belgian Candi Sugar (Amber/Brown) - 120 EBC, 500g, 7.4%
* Invert Sugar #2 - 60 EBC, 500g, 7.4%

Made invert sugar from white sugar + a pinch citric acid, hold at 115°C (in oven) until amber. Can be sped up by adding very small amounts of alkali (e.g. bicarb) after 30 minutes, but best to use a large pan on the stove due to foaming

=== Hops ===
* 10g Hallertauer Magnum pellets (13.5 AA) at 60 minutes
* 15g Hallertauer Mittelfruh pellets (3.75 AA) at 20 minutes
* 10g Saaz pellets (3.5 AA) at 20 minutes

=== Yeast ===
* Mangrove Jack M41 (Belgian Ale) - pitched 1l starter + additional .5l starter after 5 days

== Process ==
=== Mash ===
* 63°C for 60 mins

=== Boil ===
* 90 mins. Wort caramelisation: draw off 2-3l into separate pan, boil hard to a thick syrup and add back into the kettle

=== Ferment ===
* 21°C first few days, rising to 28°C. 
* Attenuated down to 1.006 after 3 weeks. Keg version ended at 1.003

=== Serving ===
* Keg, or prime for 2.4 vols
* Bottle condition for 1-2 years

[[Category:Recipes]]