DFH Raison D'Extra w/ blackberry honey Beer Recipe | All Grain Belgian Specialty Ale | Brewer's Friend
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DFH Raison D'Extra w/ blackberry honey

407 calories 31.2 g 12 oz
Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.104 (recipe based estimate)
Post Boil Gravity: 1.123 (recipe based estimate)
Efficiency: 55% (brew house)
Source: Dogfish head
Calories: 407 calories (Per 12oz)
Carbs: 31.2 g (Per 12oz)
URL: https://www.homebrewersassociation.org/homebrew-recipe/dogfish-head-raison-detre-clone/
Created: Friday January 7th 2022
Amount Fermentable Cost PPG °L Bill %
20 lb Dingemans - Belgian Pilsner Malt20 lb Belgian Pilsner Malt 37 1.6 70.2%
16 oz American - Caramel / Crystal 60L16 oz Caramel / Crystal 60L 34 60 3.5%
8 oz Finland - Chocolate Malt8 oz Chocolate Malt 31 338 1.8%
12 oz Raisins (dried)12 oz Raisins (dried) - (late boil kettle addition) 29.25 0 2.6%
2.50 lb Honey2.5 lb Honey 35 2 8.8%
0.75 lb German - Acidulated Malt0.75 lb Acidulated Malt 27 3.4 2.6%
3 lb Dry Malt Extract - Light3 lb Dry Malt Extract - Light 42 4 10.5%
28.50 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Magnum2 oz Magnum Hops Pellet 15 Boil 60 min 63.91 66.7%
1 oz Vanguard1 oz Vanguard Hops Pellet 5 Boil 0 min 33.3%
3 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Batch Sparge -- 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
RVA Yeast Labs - RVA 201 Trappist Ale I
2 Each
Attenuation (custom):
Optimum Temp:
65 - 72 °F
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 209 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 0 Volumes
Target Water Profile
henrico county va 23233 sept 2020
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
26 4 16 10 13 72
Mash Chemistry and Brewing Water Calculator

took the detre clone recipe and doubled it (all malt amounts, all hop amounts) with the following mods :

  • subbed out belgian candi sugar for 2.5 lb honey
  • subbed out wyeast belgian ardennes 3522 for wyeast trappist high gravity 3787
  • added .75 lb acid malt for pH balance based on henrico county water (guestimate)
  • changed yeast attenuation from default 76% to predicted 85%. it might end up being higher than that, usually is higher for highly fermentable beers with simple sugars. for the honey tripel it was in the 90s. (i am not completely sure i am using this attenuation knob correctly but basically after the brew is done I go back and adjust this percentage until the calculated FG matches the measured FG)

    issues/concerns :
  • how much yeast is needed. use yeast calculator to decide how many packs to buy and/or how big a starter to try to build
  • even though the hops are doubled, i think the IBU is too low for a beer of this gravity. It might be ok for short turnaround for contest but if done right I think it deserves a higher IBU which will help it stay balanced as it ages.
  • i could see the efficiency on this beer being bad. currently set to 55 but i wouldnt be surprised if it is 50 or even less if we do 100% all grain. should consider reducing the base malt and using some DME which is more reliable / predictable
    ** we could consider boiling extra long too. Last time we boiled all in one giant pot but if we boiled in separate pots we could probably boil off more volume and get a better higher OG
  • aside from the question of "can our mash tuns fit 20-somethin lbs grain", we could consider just buying and splitting a 50lb sack of belgian pale malt - not sure if OG has that but they def have sacks of pilsner malt which would be similar (but have to boil at least 90 mins)

    other items we talked about :
  • oaking with rum and/or whiskey soaked oak cubes

    the regular raison d'etre recipe in brewers friend :

    original detre clone recipe from American Homebrewers Association : https://www.homebrewersassociation.org/homebrew-recipe/dogfish-head-raison-detre-clone/

    To brew this Dogfish Head Raison D’Etre clone, mash grains at 152°F (67°C) for 60 minutes. Mash out at 158°F (70° C) for 10 minutes. Sparge and bring to a boil, adding hops at specified intervals.

    Halfway through boil, remove two cups of wort from 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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  • Public: Yup, Shared
  • Last Updated: 2022-01-08 19:14 UTC
  • Snapshot Created: 2022-01-07 03:21 UTC
  • Link To Parent Recipe
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