philhead1
Well-Known Member
Looking for a Dogfish head "raison D'extra" recipe, not all grain. loved the flavor but only wanting 1/2 the alcohol. or just a good base to start with and about how much raisons and brown sugar to use?
Dogfish "Raison D'extra" clone
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philhead1
Well-Known Member
ANYONE!!! would really appreciate. just looking for a cinnamon raison toast( buttered) type recipe to go from, don't really want ohe 18% ABV way to much.
Have you tried looking for a Raison D'etre clone? It is only 8% ABV... not sure how it compares because I haven't had a D'extra. Anyway, here is a link to a clone recipe.. just sub the pale malt for extra light DME:
BeerTools.com Recipe Library - Dogfish Head Raison D'Etre Clone (RE)
BeerTools.com Recipe Library - Dogfish Head Raison D'Etre Clone (RE)
magnj
Well-Known Member
Yea your looking for the D'etre. It's good but even at 8% a little hot, I have an D'extra downstairs and I don't even want to open it because I know it's going to be...intense.
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philhead1
Well-Known Member
I had the D'extra first you get the jet fuel burn of the alchohol, but goes into a NICE cinnamon raison toast which is what I'm looking for. just a good sipper for whenever. thinking about a fat tyre to start then just guess at the brown sugar and raison, with the SA-05 to eat it all up. BUT have to wait until my american amber/ pumpkin pie ale bottles are empty. hoping to get some kegs by christmas.. (wink,wink my lovely wife).
beerjunky828
Well-Known Member
OH the irony. I just cracked a bottle of D'Extra. 07 bottle. I think I read that this was the last year that they had made a batch of D'Extra. It is very intenste. Loads of alcohol and malty sweetness fading away to a big kick in the pants with some raisins.
jjp36
Well-Known Member
I don't think your going to get close using US-05. I would probably go with one of the Belgian strains. Dogfishhead uses a Belgian yeast for the D'etra and D'extra.
Beernik
Well-Known Member
You can find a recipe for it in Extreme Brewing.
Beernik
Well-Known Member
Found my book
Raison D'Etre
Ingredients
Preboil Tea at 150F
6 gallons water
grain bag
4 oz. Crushed 40L crystal malt
8 oz. Crushes light chocolate malt
Boil
8 lbs light dry malt extract
1/2 oz warrior hops (60 minutes)
2 cups hot wort from brewpot (10 minutes)
6 oz. Pureed raisins (10 minutes)
8 oz. Belgian Candi sugar (10 minutes)
1/2 oz. Vanguard hops (end of boil)
Fermentation
Wyeast 3522 Belgian Ale
Bottling
5 oz. Priming sugar
OG 1.078
FG 1.016
ABV 8%
IBU 25
In brew pot, heat water to 150F. Put grains in grainbag and steep 15 minutes.
Remove grainbag. Bring to boil. Combine raisins with 2 cups of wort from brewpot and purée until smooth
Remove from heat and add DME
Return to boil
After 15 minutes add warrior hops for 60 minute boil.
10 minutes before boil end, add raisins and Candi sugar.
At end of boil add vanguard hops. Remove kettle from heat, stir to create whirlpool, cover and let sit 20 minutes.
Cool wort and rack to a fermentor leaving as many solids behind as possible.
Pitch at 71F - 74F
Rack after 7 to 14 days. Condition in secondary for 14 to 20 days more.
Bottle.
Raison D'Etre
Ingredients
Preboil Tea at 150F
6 gallons water
grain bag
4 oz. Crushed 40L crystal malt
8 oz. Crushes light chocolate malt
Boil
8 lbs light dry malt extract
1/2 oz warrior hops (60 minutes)
2 cups hot wort from brewpot (10 minutes)
6 oz. Pureed raisins (10 minutes)
8 oz. Belgian Candi sugar (10 minutes)
1/2 oz. Vanguard hops (end of boil)
Fermentation
Wyeast 3522 Belgian Ale
Bottling
5 oz. Priming sugar
OG 1.078
FG 1.016
ABV 8%
IBU 25
In brew pot, heat water to 150F. Put grains in grainbag and steep 15 minutes.
Remove grainbag. Bring to boil. Combine raisins with 2 cups of wort from brewpot and purée until smooth
Remove from heat and add DME
Return to boil
After 15 minutes add warrior hops for 60 minute boil.
10 minutes before boil end, add raisins and Candi sugar.
At end of boil add vanguard hops. Remove kettle from heat, stir to create whirlpool, cover and let sit 20 minutes.
Cool wort and rack to a fermentor leaving as many solids behind as possible.
Pitch at 71F - 74F
Rack after 7 to 14 days. Condition in secondary for 14 to 20 days more.
Bottle.
rico567
Well-Known Member
You are either a deliberate or natural comedian.
The name of the beer is "Raison d'etre." From the French, translates roughly "Reason for being."
No raisins.
Not anything "extra."
That is all.
ChshreCat
Well-Known Member
rico567
Well-Known Member
Oh....something new. Thanks.
To quote the immortal Emily Litella*, "Never mind."
*http://en.wikipedia.org/wiki/Emily_Litella
Is this liquid or dry malt extract?
jjp36
Well-Known Member
It looks like he's using dry to me.
beermadeclear
New Member
Hey Beernik,
Thanks for the post. I was curious what temp you condition in the primary? In the 2ndary? Do you keep it as high as the 3522 Ardennes allows? Cause in theory that could allow you to bubble away for the first week at like 80-85..would you concur or do you think greater tasting at a lower primary temp?
Best,
-Mike
Thanks for the post. I was curious what temp you condition in the primary? In the 2ndary? Do you keep it as high as the 3522 Ardennes allows? Cause in theory that could allow you to bubble away for the first week at like 80-85..would you concur or do you think greater tasting at a lower primary temp?
Best,
-Mike
Beernik
Well-Known Member
Sorry I haven't been around for a while. The stimulus plan stimulated me into a bunch of overtime.
The book doesn't give a whole lot of specifics on temperature. It says, "Pitch the cooled wort with the Belgian ale yeast and ferment at around 71F to 74F."
I'd say do it like an Abby ale with the primary and secondary between 65F and 70F, 72F max.
I should say, I haven't tried this recipe. But I did base my Belgian Strong Barelywine on a combination of this, the Peppercorn Rye Bock in the same book plus a couple other changes. If I ever get it unstuck, I'll post how it went.
The book doesn't give a whole lot of specifics on temperature. It says, "Pitch the cooled wort with the Belgian ale yeast and ferment at around 71F to 74F."
I'd say do it like an Abby ale with the primary and secondary between 65F and 70F, 72F max.
I should say, I haven't tried this recipe. But I did base my Belgian Strong Barelywine on a combination of this, the Peppercorn Rye Bock in the same book plus a couple other changes. If I ever get it unstuck, I'll post how it went.
philhead1
Well-Known Member
hello again haven't hit the forums in a while, thanks for finding it, hope to have it going this month.
Beernik
Well-Known Member
I finally got my beer mash using the Raison D as inspiration to finish it's fermentation. It's tastey, but at 10% is taking forever to carb.
Lando
Well-Known Member
Looking for a clone of this as well so I thought I would revive the thread.
The DF site says is is brewed with beet sugar in addition to other things.
Any ideas?
Thanks!
http://www.dogfish.com/brews-spirits/the-brews/year-round-brews/raison-detre.htm
The DF site says is is brewed with beet sugar in addition to other things.
Any ideas?
Thanks!
http://www.dogfish.com/brews-spirits/the-brews/year-round-brews/raison-detre.htm
Beernik
Well-Known Member
Authentic Belgian Candi sugar is made from sugar beets.
Lando
Well-Known Member
Ahhh... makes sense.
Learn something new every day on HBT!
Learn something new every day on HBT!
Beernik
Well-Known Member
I should say that a lot of European sugar is from sugar beets. They still grow them over there.
There used to be a lot of sugar beet farms in the US, but they were put out of business by corn and cane sugar farmers. It partly because of subsidies, but also because corn and cane sugar have a "cleaner" flavor. Sugar beet sugar retains some beet flavor.
If you care about getting the beet sugar flavor, then use it. If you don't, any invert sugar will do.
There used to be a lot of sugar beet farms in the US, but they were put out of business by corn and cane sugar farmers. It partly because of subsidies, but also because corn and cane sugar have a "cleaner" flavor. Sugar beet sugar retains some beet flavor.
If you care about getting the beet sugar flavor, then use it. If you don't, any invert sugar will do.
Interesting, because the brewers there state explicitly that they use green raisins (from Iran according to my research) in the brew. Good luck finding them in the US though!
They do use raisins as listed in the Extreme Brewing recipe book. DFH listed an extract version of Raison d'Etre. I have a bottle of Raison d' Extra in my fridge actually from 2006.
SkyHighBrew88
Well-Known Member
Anyone know if there a specific color of Belgian candi sugar used for this or have any experience brewing this with success using either?
I've seen both clear and dark and the recipe doesn't specify.
Thanks a ton...love this stuff, had it on tap once in Melbourne, FL.....MMMmmmm. Would be a hell of a great winter warmer to get goin before it gets cold!
I've seen both clear and dark and the recipe doesn't specify.
Thanks a ton...love this stuff, had it on tap once in Melbourne, FL.....MMMmmmm. Would be a hell of a great winter warmer to get goin before it gets cold!
Did you have it on tap recently? D'extra is 18%abv d'etra is like 8% or 9%. If you're looking for d'etra recipe you can look for it in Extreme Brewing.
brianroberts
Active Member
I'm looking for the "extra" recipe, does anyone have it? I'm thinking it would be a lot like the 120 recipe as far as boosting the alcohol would be,but maybe with the belgian candi sugar?.
Any thoughts?....,B....
Any thoughts?....,B....
tnbrewer371
Well-Known Member
has anyone brewed this recipe? how does it turn out?
scottland
Well-Known Member
So Raison D'extra is the 18% ABV version of Raison D'etre. If I was trying to brew the D'extra version, I would do what DFH does with the 90min vs. 120min.
120min recipe is almost identical to brew as the 90min recipe, the big differences start once you pitch your yeast. I'll explain in the context of Raison D'extra:
Take the recipe listed in this thread, and brew it. There are a few slight changes:
-You're going to want to double the hop additions(at least), as this beer will probably need at least 50 IBU to be balanced.
-You're going to need to add more malt. If AG, 15-17# of 2-row depending on your eff%, or 11-12# of DME.
(To convert recipe to AG, just replace the DME with 2-row, pretty simple here)
At this point we've got a 1.100 OG, 50IBU version of Raison D'etre. Now the fun starts: Pitch your WYeast 3522. You're going to want to make a HUGE starter. I'm talking like 2-3 liter. Let this ferment out most of the way, I would try to get the gravity down into the 20's, but monitor the beer closly. Once you get your SG into the 20s, or once fermentation slows down:
You need about 10 pounds of Dextrose (corn sugar), and a vial of WLP099 - Super High Gravity yeast. A couple days before you need to pitch it, get the WLP099 going in a BIG starter, and divide the Dextrose evenly into 14 plastic bags(10-11oz per bag). Once fermentation with your WYeast 3522 starts to slow, add the starter of WLP099 (ideally at full krausen), and also add the first bag of dextrose into the beer. From this point, twice a day, you will adding a bag of dextrose to the beer. Monitor it closely, especially near the end of fermentation. You're going to want this beer to ideally finish up in the 1.030-1.040 range, so you might not add all your bags of corn sugar.
This is a VERY tedious and difficult beer to brew. I suggest listening to the brewing network's can you brew it: DFH 120 episode, as well as doing some searching on this site, as there are a few people that have tried to brew the 120min IPA. I imagine the process of brewing World Wide Stout, or Raison D'extra is identical to the 120min IPA once fermenation starts, so you can apply this technique to any 'base' beer.
Good luck!
120min recipe is almost identical to brew as the 90min recipe, the big differences start once you pitch your yeast. I'll explain in the context of Raison D'extra:
Take the recipe listed in this thread, and brew it. There are a few slight changes:
-You're going to want to double the hop additions(at least), as this beer will probably need at least 50 IBU to be balanced.
-You're going to need to add more malt. If AG, 15-17# of 2-row depending on your eff%, or 11-12# of DME.
(To convert recipe to AG, just replace the DME with 2-row, pretty simple here)
At this point we've got a 1.100 OG, 50IBU version of Raison D'etre. Now the fun starts: Pitch your WYeast 3522. You're going to want to make a HUGE starter. I'm talking like 2-3 liter. Let this ferment out most of the way, I would try to get the gravity down into the 20's, but monitor the beer closly. Once you get your SG into the 20s, or once fermentation slows down:
You need about 10 pounds of Dextrose (corn sugar), and a vial of WLP099 - Super High Gravity yeast. A couple days before you need to pitch it, get the WLP099 going in a BIG starter, and divide the Dextrose evenly into 14 plastic bags(10-11oz per bag). Once fermentation with your WYeast 3522 starts to slow, add the starter of WLP099 (ideally at full krausen), and also add the first bag of dextrose into the beer. From this point, twice a day, you will adding a bag of dextrose to the beer. Monitor it closely, especially near the end of fermentation. You're going to want this beer to ideally finish up in the 1.030-1.040 range, so you might not add all your bags of corn sugar.
This is a VERY tedious and difficult beer to brew. I suggest listening to the brewing network's can you brew it: DFH 120 episode, as well as doing some searching on this site, as there are a few people that have tried to brew the 120min IPA. I imagine the process of brewing World Wide Stout, or Raison D'extra is identical to the 120min IPA once fermenation starts, so you can apply this technique to any 'base' beer.
Good luck!
tnbrewer371
Well-Known Member
Scotland thank you for the response however I was wondering if anyone had brewed the normal raison detre and how the original recipe in extreme brewing turned out compared to the commercial example?
Boerderij_Kabouter
Well-Known Member
No help on the recipe... but the D'extra was one of the worst beers I ever had. That is what happens when a big bad beer goes really wrong. Maybe i had a bad bottle, I've never been able to muster the courage to try again.
tnbrewer371
Well-Known Member
surely not considering the price of it, have you had the detre, or had the clone from extreme brewing?
Foolmonkey
Member
I just have to say, d'EXTRA is amazing.
I will attempt a clone recipe soon, but a beer like this should age for years before you start to get really great flavor. Once I get started with this monsterbrew I can post my ingredients and some pictures of how it's coming along!
I will attempt a clone recipe soon, but a beer like this should age for years before you start to get really great flavor. Once I get started with this monsterbrew I can post my ingredients and some pictures of how it's coming along!
Foolmonkey
Member
Now was this the 8% etre, or the big bad 18% EXTRA? What was your recipe/technquie?
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