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1/16/2022
brewed this yesterday with ryan. updating recipe here for measured efficiency, OG, volumes, etc.
we mashed in three 10 gallon mash tuns, two cooler style and the third was the G40. after lauter we got about 1.070 gravity and about 15 gallons so we decided to just go forward and not sparge. we boiled starting 9 gallons in the G40 and 4 or 5 in the digiboil. the G40 really boiled hard and it boiled down fast. the digiboil was boiling down slowly, at some point we combined everything into the G40, almost to slow it down a little. we probably couldve/shouldve sparged to a larger starting volume like 16 or 17 gallons, we mightve still been able to boil down to 11 gallons in 2 hours.
we added wort and raisins to blender and pulsed a little, then added it to a bag and back into the boil. honey went in last few mins. i forgot to add yeast nutrient prob shouldve done that.
fermenting around 68/69.
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1/8/2022
subbed pilsner for belgian pale. scaled to 11 gallons.
change yeast strain. calculator suggests 6 RVA vials plus 4L starter. that is a lot! maybe do 4.
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1/6/2021
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 :
https://www.brewersfriend.com/homebrew/recipe/view/1235715/dfh-raison-d-etre
original detre clone recipe from American Homebrewers Association : https://www.homebrewersassociation.org/homebrew-recipe/dogfish-head-raison-detre-clone/
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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.
