Dogfish "Raison D'extra" clone

[philhead1]

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?

 

[philhead1]

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.

 

[nealf]

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)

 

[magnj]

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.

 

[IrregularPulse]

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.

You are in luck, A spot in my cellar JUST opened up. PM me and I'll shoot you my address

 

[philhead1]

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]

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]

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]

You can find a recipe for it in Extreme Brewing.

 

[Beernik]

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.

 

[rico567]

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.

 

[ChshreCat]

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.

psssst

http://www.dogfish.com/brews-spirits/the-brews/on-hiatus-brews/raison-dextra.htm

 

[rico567]

psssst

http://www.dogfish.com/brews-spirits/the-brews/on-hiatus-brews/raison-dextra.htm

Oh....something new. Thanks.

To quote the immortal Emily Litella*, "Never mind."

*http://en.wikipedia.org/wiki/Emily_Litella

 

[fuzzybee]

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.

Is this liquid or dry malt extract?

 

[jjp36]

8 lbs light dry malt extract

It looks like he's using dry to me.

 

[fuzzybee]

It looks like he's using dry to me.

I get the idiot award for the day

 

[beermadeclear]

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

 

[Beernik]

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.

 

[philhead1]

hello again haven't hit the forums in a while, thanks for finding it, hope to have it going this month.

 

[Beernik]

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]

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

 

[Beernik]

Authentic Belgian Candi sugar is made from sugar beets.

 

[Lando]

Ahhh... makes sense.
Learn something new every day on HBT!

 

[Beernik]

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.

 

[Randar]

The name of the beer is "Raison d'etre." From the French, translates roughly "Reason for being."

No raisins.

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!

 

[smokinghole]

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.

 

[MacGruber]

Wow. A 2006 sounds VERY good right now. It's the "I'm only gonna have one beer tonight" drink.

 

[SkyHighBrew88]

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!

 

[smokinghole]

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]

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....