Raison D'Etre - Beer Recipe - Brewer's Friend

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Raison D'Etre

255 calories 25.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Dogfish Head
Calories: 255 calories (Per 12oz)
Carbs: 25.4 g (Per 12oz)
Created: Friday May 10th 2019
1.077
1.018
7.8%
51.2
16.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.50 lb Belgian - Pale Ale13.5 lb Pale Ale 38 3.4 86.7%
10 oz American - Caramel / Crystal 60L10 oz Caramel / Crystal 60L 34 60 4%
5 oz Belgian - Chocolate5 oz Chocolate 30 340 2%
10 oz Candi Syrup - Belgian Candi Syrup - Clear (0L)10 oz Belgian Candi Syrup - Clear (0L) 32 0 4%
8 oz Raisins (dried)8 oz Raisins (dried) - (late boil kettle addition) 29.25 0 3.2%
249 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 Boil 60 min 51.17 66.7%
0.50 oz Vanguard0.5 oz Vanguard Hops Pellet 5 Hopback 0 min 33.3%
1.50 oz / $ 0.00
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
65 - 85 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 194 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Brooklyn
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 152 °F 60 min
Infusion -- 158 °F 10 min
Sparge -- 168 °F --
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.32 25.3  
Mash volume with grains 7.47 29.9  
Grain absorption losses -1.8 -7.2  
Remaining sparge water volume (equipment estimates 2.69 g | 10.8 qt) 3.68 14.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.05 0.2  
Pre boil volume (equipment estimates 7.01 g | 28 qt) 8 32  
Volume increase from sugar/extract (late additions) 0.05 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.52 22.1  
Hops absorption losses (hopback) -0.02 -0.1  
Going into fermentor 5.5 22  
Total: 10 40
Equipment Profile Used: System Default
 
Notes

Halfway through the boil, remove two cups of wort from the kettle and soak raisins for 10-20 minutes. Puree in a blender and add back to kettle 10 minutes from the end of the boil, along with the candi sugar. Shut off the boil and add aromatic hops.

Chill to 70°F (21°C), aerate or oxygenate well and pitch ale yeast slurry. Ferment at 70-75°F (21-24°C) until fermentation is complete.

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  • Last Updated: 2019-05-10 17:32 UTC