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Fortior Quam Credis

Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 25.35 liters
Post Boil Size: 17 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.096 (recipe based estimate)
Efficiency: 77% (brew house)
Source: James Cross
Calories: 312 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
URL: https://www.nationalhomebrewcompetition.org.uk/

Created: Friday December 1st 2023

Original Gravity:

1.096

Final Gravity:

1.006

ABV (standard):

11.8%

IBU (tinseth):

26.4

SRM (morey):

18.9

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.50 kg	Dingemans - Belgian Pilsner Malt5.5 kg Belgian Pilsner Malt	37	1.6	81.5%
0.25 kg	Dingemans - Special B0.25 kg Special B	33.1	125	3.7%
0.50 kg	Belgian Candi Sugar - Amber/Brown (60L) - (late boil kettle addition)	38	60	7.4%
0.50 kg	GB - Invert Sugar #20.5 kg Invert Sugar #2 - (late boil kettle addition)	36	25	7.4%
6.75 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
10 g	Barth-Haas - Hallertauer Magnum10 g Hallertauer Magnum Hops	Pellet	13.5	Boil	60 min	18.71	28.6%
15 g	Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops	Pellet	3.75	Boil	20 min	4.72	42.9%
10 g	Saaz10 g Saaz Hops	Pellet	3.5	Boil	20 min	2.94	28.6%
35 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
10 g	Barth-Haas - Hallertauer Magnum (Pellet) 10 g Hallertauer Magnum (Pellet) Hops	18.71	28.6%
15 g	Hallertau Mittelfruh (Pellet)	4.72	42.9%
10 g	Saaz (Pellet) 10 g Saaz (Pellet) Hops	2.94	28.6%
35 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
25 L		Infusion	63 °C	63 °C	60 min
Starting Mash Thickness: 3.65 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
3 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1 g	Epsom Salt	Water Agt	Mash	1 hr.
4 g	Gypsum	Water Agt	Mash	1 hr.
2 g	Salt	Water Agt	Mash	1 hr.
8.57 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Mangrove Jack - Belgian Ale Yeast M41

Amount:	1 Each	Cost:
Attenuation (custom):	92%	Flocculation:	Medium
Optimum Temp:	18 - 28 °C	Starter:	Yes
Fermentation Temp:	22 °C	Pitch Rate:	1.0 (M cells / ml / ° P) 389 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 118.7 g Temp: 20 °C CO₂ Level: 2.45 Volumes

Target Water Profile

Balanced Profile II

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
150	10	80	150	160	220
Mash Chemistry and Brewing Water Calculator

Notes

Wort caramelisation: boil 2l of first runnings down to a thick, dark syrup and add to the boil
Yeast: use multiple packets of M41, or make a starter. I pitched a further starter at high krausen
Fermentation: raise temperature gradually to 28 degC and hold until stable at FG. May take up to 3 weeks.

1st (Strong Ales) - UK National Homebrew Competition 2026

Award Winning Recipe

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2026-03-06 15:54 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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