Fortior Quam Credis ('Stronger than you think')
By James Cross
Recipe is part of Recipe Index
BJCP 2021 Style 26D Belgian Dark Strong Ale
Based on a 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