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Dogfish Head Raison D'Etre Clone (RE)
Specialty Beer • All Grain • 5 gal
Did a 5 gal batch with Gary. This beer was just big enough to prevent a 10 gal batch with my equipment.
November 12, 2007 am 11:33am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 13.5 lbs
Belgian Pale
Belgian Pale
Fully modified and is easily converted.
- 0.5 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 0.25 lbs
Belgian Chocolate Malt
Belgian Chocolate Malt
Adds a nutty flavor, Brown Ales
- 0.5 lbs
Candi Sugar Clear
Candi Sugar Clear
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
- 1 oz
Magnum - 14.0 AA% pellets; boiled 60 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- 0.5 oz
Vanguard - 4.5 AA% pellets; boiled 1 min
Vanguard
Still being tested and looked at by micro & craft breweries.
- 6 oz
golden raisins, pureed, 10 mins - (omitted from calculations)
golden raisins, pureed, 10 mins
-
White Labs WLP510 Bastogne Belgian Ale Yeast
White Labs WLP510 Bastogne Belgian Ale Yeast
A high gravity, Trappist style ale yeast. Produces dry beer with slight acidic finish. More 'clean' fermentation character than WLP500 or WLP530. Not as spicy as WLP530 or WLP550. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
Notes
Recipe from Zymurgy Jul/Aug 2007: Wyeast 3522 Belgian Ardennes or White Labs WLP510 Belgian Bastogne or culture up from bottle of LaChouffe Candi Sugar (10 min) Golden Raisins (10 min, pureed in 2 cups wort taken at 30 mins and steeped) Mash at 152F for 60 mins. Mash out at 158F for 10 mins. Ferment at 70-75F. O.G. 1.079 F.G. 1.019 IBUs: 60 Recipe called for 12 lbs base malt, I bumped up to 13.5 due to my efficiency to hit 1.079 Recipe called for Vanguard but we used. Only hit 1.064 OG? Charged the mash tun with hot water and strunk at 162F and settled right at 152F
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.079 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.015 | 0.995 - 1.035 | |
| Color: | 18.8 SRM | 1 - 50 | |
| Alcohol: | 8.4% ABV | 2.5% - 14.5% | |
| Bitterness: | 65.3 IBU | 0 - 100 | |
Discussion
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