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Old 01-05-2013, 10:31 PM   #1
ultravista
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Default Wanted: DFH Raison D'etre All Grain Recipe

Has anyone brewed a near perfect clone of DFH's Raison D'etre?

I have Sam's book, and the recipe for D.E. but I'm not sure it's the real-deal.

Looking for an all grain recipe and comments on the recipe published in the book.

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Old 01-06-2013, 12:58 PM   #2
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Sam seems like a pretty straight forward guy. I have the book laying around somewhere, but from what I remember, nothing from the recipe seemed odd.

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Old 01-08-2013, 03:00 PM   #3
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Raison is a pretty raison-forward. Will 8 ounces really contribute that much in a five gallon batch?

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Old 01-08-2013, 03:51 PM   #4
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Quote:
Originally Posted by ultravista View Post
Raison is a pretty raison-forward. Will 8 ounces really contribute that much in a five gallon batch?
I used 1 pound of raisins in a 5-gallon batch that had approximately 15 lbs of grains in it. It was way to winey for my tastes to be considered enjoyable.

I don't know how the book suggests using them, but I shredded mine and threw them into secondary for a few months.
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Old 01-08-2013, 05:21 PM   #5
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I have a clone recipe of this somewhere ill try to find it later and post it , three to four months of aging it was awesome not so good fresh.

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Old 01-08-2013, 08:18 PM   #6
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There is an extract version in Extreme Brewing. Yoou could convert that to all grain. As I recall it uses 6 oz pureed raisins for the last 10 minutes of the boil.

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Old 01-09-2013, 05:31 PM   #7
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Here is the recipe I got

14 lbs of 2 row
1/2 lb crystal 60
1/4 lb chocolate malt
1/2 lb belgain candy sugar 10 min
6 oz golden raisins (purée with 2 cups of wort then add to boil kettle)
1oz warrior
1/2 oz vanguard at flameout
W/yeast 3522
You must bottle condition for at least 3 months needs time to mellow out

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Old 01-09-2013, 10:06 PM   #8
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Why the three month aging, the raisins?

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Old 01-09-2013, 10:59 PM   #9
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It didn't taste good newly carbed so I let it sit for a couple months and it was outstanding, your guess is as good as mine

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Old 01-09-2013, 11:57 PM   #10
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Quote:
Originally Posted by ultravista View Post
Why the three month aging, the raisins?
I find that Belgian brews like some age for the flavors to meld.

Think of it like food. Some things are best fresh and some things like chili always taste better with some age.
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