Raison D'Etre Clone 
All Grain Recipe
Submitted By: EdEmanuel (Shared)
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| Brewer: Ed | |
| Batch Size: 10.00 gal | Style: Belgian Golden Strong Ale (25C) |
| Boil Size: 13.46 gal | Style Guide: BJCP 2015 |
| Color: 22.4 SRM | Equipment: Ed's Brewhouse - Stainless Kegs (10 Gal/37.8 L) - All Grain |
| Bitterness: 33.9 IBUs | Boil Time: 60 min |
| Est OG: 1.080 (19.3° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.015 SG (3.9° P) | Fermentation: Ale, Single Stage |
| ABV: 8.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 27 lbs |
Pale Malt (2 Row) Bel (3.0 SRM) |
Grain |
1 |
| 1 lbs 4.00 oz |
Chocolate Malt (350.0 SRM) |
Grain |
2 |
| 14.24 oz |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
3 |
| 1.94 oz |
Magnum [12.0%] - Boil 60 min |
Hops |
4 |
| 12.00 oz |
Golden Raisins - pureed (Boil 10 min) |
Misc |
5 |
| 1 lbs 0.24 oz |
Candi Sugar, Clear [Boil for 10 min] (0.5 SRM) |
Sugar |
6 |
| 1.00 oz |
Vanguard [5.5%] - Steep 0 min |
Hops |
7 |
| 2.0 pkgs |
Bastogne Belgian Ale (White Labs #WLP510) |
Yeast |
8 |
Notes
Raisins - to puree - halfway through the boil, remove 3 or 4 cups of wort from kettle and soak raisins for 10-20 minutes. Puree in a blender and add back to kettle at 10 minutes along with the candi sugar.This Recipe Has Not Been Rated
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