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