tnbrewer371
Well-Known Member
has anyone brewed this recipe? how does it turn out?
Dogfish "Raison D'extra" clone
- Thread starter philhead1
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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?
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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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