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?
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.
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?
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.
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.
8 lbs light dry malt extract
It looks like he's using dry to me.
The name of the beer is "Raison d'etre." From the French, translates roughly "Reason for being."
No raisins.
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.
Six months later this beer is amazing aging Much better after aging six months
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