Dogfish Head Raison D’Etre Clone

This is a big, extreme Belgian ale brewed with raisins and beet sugar to give it an alcohol boost and tons of complex flavor. Pair this Belgian bad boy with steak, duck, game, wine reduction sauces, ham, or mussels.

20L Batch
Original Gravity: 1.079
Final Gravity: 1.019
ABV: 7.88%
SRM: 15

For the mash
5.5kg Belgian pale malt
250g 60L crystal malt
115g chocolate malt
250g clear candi sugar (10 min)
170g golden raisins, pureed (10 min)
30g Magnum pellet hops, 14% a.a. (60 min)
15g Saaz pellet hops, 4.5% a.a. (steep)
Wyeast 1214 Belgian Abbey or MJ M41 Belgian Ale

-Mash grains at 67°C for 60 minutes. Mash out at 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 20°C, aerate or oxygenate well and pitch ale yeast. Ferment at 20-25°C until fermentation is complete.