Raison D'Etre Sam Calagione 
Extract Recipe
Submitted By: smkranz (Shared)
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| Brewer: Neil & Steve | |
| Batch Size: 10.00 gal | Style: Belgian Specialty Ale (16E) |
| Boil Size: 11.78 gal | Style Guide: BJCP 2008 |
| Color: 15.6 SRM | Equipment: Steve's 20 Gallon Kettle (Extract) |
| Bitterness: 26.7 IBUs | Boil Time: 75 min |
| Est OG: 1.077 (18.7° P) | |
| Est FG: 1.012 SG (3.2° P) | Fermentation: Ale, Two Stage |
| ABV: 8.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 12.00 oz |
Raisins (15.0 SRM) |
Adjunct |
1 |
| 1 lbs |
Chocolate Malt - Pale [Steep] (200.0 SRM) |
Grain |
2 |
| 8.00 oz |
Caramel/Crystal Malt - 60L [Steep] (60.0 SRM) |
Grain |
3 |
| 16 lbs |
DME Golden Light (Briess) [Boil] (4.0 SRM) |
Dry Extract |
4 |
| 1 lbs |
Candi Sugar, Clear [Boil] (0.5 SRM) |
Sugar |
5 |
| 1.00 oz |
Warrior [15.0%] - Boil 60 min |
Hops |
6 |
| 2.00 items |
Servomyces (Boil 15 min) |
Misc |
7 |
| 2.00 tsp |
Irish Moss (Boil 10 min) |
Misc |
8 |
| 1.00 oz |
Hallertauer Mittelfrueh [4.0%] - Steep 20 min |
Hops |
9 |
| 2.0 pkgs |
Safebrew Abbey Ale (DCL/Fermentis #BE-256) |
Yeast |
10 |
Taste Notes
1. Steep grains in 11 gallons of 150F water for 15 minutes.
2. Remove grain bag and bring to boil. Remove 2 cups of water and puree raisins.
3. Turn off heat and add extract. Return to boil.
4. After 15 minutes, add Warrior hops. Boil for additional 50 minutes.
5. Add Raisins and Candi Sugar. Add Irish Moss, and coil chiller. Boil additioinal 10 minutes.
6. Remove from heat, add Hallertau hops and let steep 20 minutes.
7. Chill and whirlpool. Transfer to fermenter and pitch yeast. Ferment 71-74F.This Recipe Has Not Been Rated
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