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Thread: DFH Raison D'etre

  1. #1
    Join Date
    Dec 2010
    Posts
    460

    DFH Raison D'etre

    My Wife and Dad really enjoy this beer so I thought I would try my hand at it. I have found this recipe floating around the internet (they say its from Sam C. himself)
    Unfortunately my LHBS didn't have the Yeasts so I am wondering how Wyeast 1214 will work. Also they had neither of the hops so I was wondering if Nugget and Mt Hood will work? (I need to find a reliable online source for these)

    All Grain Recipe - Raison D'etre ::: 1.077/1.019 (5.5 Gal)
    Grain Bill
    14 lbs. - 2 Row Pale Malt (I dropped this down to 11 lb.due to my high eff.)
    1/2 lb. - Crystal Malt (60L)
    1/4 lb. - Chocolate Malt
    1/2 lb. - Honey Malt
    1/2 lb. - Belgian Candi Sugar (add with 10 min. left in boil)
    6 oz. - Pureed Golden Rasins (puree in blender with 2cups wort - add with 10min. left in boil)

    Hop Schedule - 20 IBU
    1 oz. - Warrior - 60 min.
    1/2 oz. - Vanguard - at Flameout


    Yeast
    Wyeast Belgian Ardennes (3522) Yeast - 1800 ml. starter

    Mash/Sparge/Boil
    Mash In at 154° for 60 min - sparge as usual
    Boil time : 60 min.
    With 10 minutes left, add in the Candi Sugar and Pureed Rasins
    Cool and ferment at 71° to 7

  2. #2
    Join Date
    Jul 2010
    Posts
    346
    The Ardennes Yeast is interesting. I made a Belgian Dark Strong (not really a dubbel) with that yeast and it wasn't as "Belgian-y" as I was expecting.

    It's got a bit of a funkiness to it that got a tad out of hand. (I was too concerned with my fermentor temp and moved the buckets too much stressing the yeast). But I think if you kept it on the coolish side of Belgian you'll do just fine. Maybe ferment like 7 days at 69 and then let it rip without cooling for another 7 days.

    It attenuated very well for me but I pitched at 70 and didn't cool it at all...but this was in March.

    Make sure to make a starter, a lot of the less desired esters are produced when the yeast are initially reproducing.

    Now my only other comment, and this is just me, I find the Raison D'etre to be a bit hard to drink...it's very full bodied despite it's relatively high attenuation. If it were me I'd drop the mash temp a bit but if you're trying to copy that beer then you should just go for it.
    It's like a chorus of angels riding whales through space.

  3. #3
    Join Date
    May 2009
    Posts
    2,324
    Quote Originally Posted by Rumplemintz
    My Wife and Dad really enjoy this beer so I thought I would try my hand at it. I have found this recipe floating around the internet (they say its from Sam C. himself)
    Unfortunately my LHBS didn't have the Yeasts so I am wondering how Wyeast 1214 will work. Also they had neither of the hops so I was wondering if Nugget and Mt Hood will work? (I need to find a reliable online source for these)

    All Grain Recipe - Raison D'etre ::: 1.077/1.019 (5.5 Gal)
    Grain Bill
    14 lbs. - 2 Row Pale Malt (I dropped this down to 11 lb.due to my high eff.)
    1/2 lb. - Crystal Malt (60L)
    1/4 lb. - Chocolate Malt
    1/2 lb. - Honey Malt
    1/2 lb. - Belgian Candi Sugar (add with 10 min. left in boil)
    6 oz. - Pureed Golden Rasins (puree in blender with 2cups wort - add with 10min. left in boil)

    Hop Schedule - 20 IBU
    1 oz. - Warrior - 60 min.
    1/2 oz. - Vanguard - at Flameout


    Yeast
    Wyeast Belgian Ardennes (3522) Yeast - 1800 ml. starter

    Mash/Sparge/Boil
    Mash In at 154 for 60 min - sparge as usual
    Boil time : 60 min.
    With 10 minutes left, add in the Candi Sugar and Pureed Rasins
    Cool and ferment at 71 to 7
    I have his book in front of me right now, the recipe in it for this brew is an extract recipe.

    4oz Crystal 60
    8oz light chocolate malt

    8lbs Light DME
    1/2 oz Warrior @60
    6oz Pureed raisins(with 2 cups hot wort) Last 10 of boil
    8oz Belgian candy sugar
    1/2 oz Vanguard hops flameout
    Wyeast 3522 Belgian Ale
    5oz priming sugar at bottling.
    The mind is like a beer, it does the most good when it is opened.

    Author of Bizarre Brews 101 Now for sale online!

    http://www.iuniverse.com/Bookstore/BookDetail.aspx?BookId=SKU-000460972

    Or Just Google Bizarre Brews 101!

  4. #4
    Join Date
    Dec 2010
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    460
    Yes I found a converted recipe on Brew 365 .com
    I had to use the 1214 yeast instead of the 3522 because it was not available along with the hops.
    I am not crazy about this beer Vance, but my wife keeps drinking all my good homebrew, so this might keep her away for awhile.

  5. #5
    Join Date
    Jun 2010
    Posts
    685
    Quote Originally Posted by Rumplemintz
    I am not crazy about this beer Vance, but my wife keeps drinking all my good homebrew, so this might keep her away for awhile.
    Good idea. I can't get my wife to drink anything reasonable. I'm scared to make a beer just for her because I know that she won't like it anyway. Unless I make something that's exactly like Bue Moon, I don't think she's interested.
    "Nothing matters
    but flopping on a mattress
    with cheap dreams and a beer."
    -Butowski

    Bottled: Maiden Voyage Imperial Stout, Dumpster Fire Cherry Ale & Belgian Dubbel
    Primary: Nothing-YIKES!
    On Deck: American Chauvinist Ale & Demon Concubine Black IPA

  6. #6
    Join Date
    Dec 2010
    Posts
    460
    I brewed this today and I dropped the gravity a bit more than expected, but I dont think a 6.5-7.0 ABV will hurt all that much. I dropped the base malt down to 11lbs from 14.
    Next time I use a blender for the puree rather than the wifes food processor.

  7. #7
    Join Date
    May 2009
    Posts
    2,324
    Quote Originally Posted by Rumplemintz
    Yes I found a converted recipe on Brew 365 .com
    I had to use the 1214 yeast instead of the 3522 because it was not available along with the hops.
    I am not crazy about this beer Vance, but my wife keeps drinking all my good homebrew, so this might keep her away for awhile.
    Ahhh good plan my friend good plan and well played!
    The mind is like a beer, it does the most good when it is opened.

    Author of Bizarre Brews 101 Now for sale online!

    http://www.iuniverse.com/Bookstore/BookDetail.aspx?BookId=SKU-000460972

    Or Just Google Bizarre Brews 101!

  8. #8
    Join Date
    May 2009
    Posts
    2,324
    Quote Originally Posted by Baacktoberfest
    Good idea. I can't get my wife to drink anything reasonable. I'm scared to make a beer just for her because I know that she won't like it anyway. Unless I make something that's exactly like Bue Moon, I don't think she's interested.
    Blue moon is suppose to be real easy to clone man!
    The mind is like a beer, it does the most good when it is opened.

    Author of Bizarre Brews 101 Now for sale online!

    http://www.iuniverse.com/Bookstore/BookDetail.aspx?BookId=SKU-000460972

    Or Just Google Bizarre Brews 101!

  9. #9
    Join Date
    May 2007
    Posts
    225
    Lol, ya Blue Moon = 50% 2row 50% wheat. Orange peel and coriander at the end.
    Bottled - Saison
    Fermenter - Belgian Pale Ale
    Secondary -
    On Deck -
    Future Brew -

  10. #10
    Join Date
    May 2011
    Posts
    533
    Is there a recipe for Oberon floating around too?
    Two ciders please, I'm thirsty!

    On deck: Soon Cider
    Fermenting: None
    bottled: Old and dusty something rathers
    Secondary: None
    Kegged: Carbonated Water (enjoying home made soda syrups)

  11. #11
    Join Date
    Jun 2010
    Posts
    685
    Quote Originally Posted by vance71975
    Blue moon is suppose to be real easy to clone man!
    I know, but I just can't get myself to follow a recipe for the life of me. I'm the same way with cooking.
    Speaking of cooking. I'm in the middle of a two weeks diet where I have nothing but juices that I make from fruit and vegetables. No steak, burgers, coffee or beer-YIKES!!!
    My blood pressure is 170/110 and it's been that way since I was 25 so I figured I should maybe do something about it. The beer part isn't really hard but I'm def craving some red meat!
    "Nothing matters
    but flopping on a mattress
    with cheap dreams and a beer."
    -Butowski

    Bottled: Maiden Voyage Imperial Stout, Dumpster Fire Cherry Ale & Belgian Dubbel
    Primary: Nothing-YIKES!
    On Deck: American Chauvinist Ale & Demon Concubine Black IPA

  12. #12
    Join Date
    May 2007
    Posts
    225
    Quote Originally Posted by maltyapples
    Is there a recipe for Oberon floating around too?
    Recipe: Bell's Oberon Ale (AG)
    Brewer:
    Asst Brewer:
    Style: American Wheat
    TYPE: All Grain

    Recipe Specifications
    --------------------------
    Batch Size: 5.00 gal
    Boil Size: 6.00 gal
    Estimated OG: 1.046 SG
    Estimated Color: 3.4 SRM
    Estimated IBU: 18.8 IBU
    Brewhouse Efficiency: 75.00 %
    Boil Time: 60 Minutes

    Ingredients:
    ------------
    Amount Item Type % or IBU
    4.50 lb Wheat Malt, Bel (2.0 SRM) Grain 54.55 %
    3.00 lb Lager Malt (2.0 SRM) Grain 36.36 %
    0.75 lb Cara-Pils/Dextrine (2.0 SRM) Grain 9.09 %
    1.25 oz Saaz [4.00 %] (60 min) Hops 18.8 IBU
    0.10 oz Coriander Seed (Boil 0.0 min) Misc
    1 Pkgs Belgian Witbier (Wyeast Labs #3944) Yeast-Wheat


    Mash Schedule: Single Infusion, Light Body, Batch Sparge
    Total Grain Weight: 8.25 lb
    ----------------------------
    Single Infusion, Light Body, Batch Sparge

    75 min Mash @ 150.0 F


    Notes:
    ------
    1/8th teaspoon coriander
    Bottled - Saison
    Fermenter - Belgian Pale Ale
    Secondary -
    On Deck -
    Future Brew -

  13. #13
    Join Date
    May 2009
    Posts
    2,324
    Quote Originally Posted by Baacktoberfest
    I know, but I just can't get myself to follow a recipe for the life of me. I'm the same way with cooking.
    Speaking of cooking. I'm in the middle of a two weeks diet where I have nothing but juices that I make from fruit and vegetables. No steak, burgers, coffee or beer-YIKES!!!
    My blood pressure is 170/110 and it's been that way since I was 25 so I figured I should maybe do something about it. The beer part isn't really hard but I'm def craving some red meat!
    If i worried about my BP i wouldnt eat anything i like ever again, lets just say it is higher than yours and leave it at that.
    The mind is like a beer, it does the most good when it is opened.

    Author of Bizarre Brews 101 Now for sale online!

    http://www.iuniverse.com/Bookstore/BookDetail.aspx?BookId=SKU-000460972

    Or Just Google Bizarre Brews 101!

  14. #14
    Join Date
    Dec 2010
    Posts
    460
    I have that same recipe for Oberon, I brewed a slightly modified version of it a few weeks ago.

    Wow 110/170 that is extreme hypertension. May I ask if either of you fellas are smokers?
    I smoked for 15 years and when I finally gave it up I dropped 10-15 points almost instantly.
    Just an FYI.

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