RecipeDB - Raison D'etre Clone (Dogfish head)

Australia & New Zealand Homebrewing Forum

Help Support Australia & New Zealand Homebrewing Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.


Well-Known Member
Reaction score

Raison D'etre Clone (Dogfish head)

Ale - Belgian Strong Ale
All Grain
* * * - - 1 Votes

Brewer's Notes

SG 1.079 FG 1.019

Crystal malt is Crystal 60

Mash Step
Mash In at 52C for 10 min
Raise to 67C for 90 minutes
Mash out at 76C for 10 mins
With 10 minutes left of the boil, add in the Candi Sugar and 150 grams of Pureed Golden Raisins (puree in blender with 2cups wort). Cool and ferment at 21C with a 2 litre starter.

I used Belgian Candi syrup instead of the sugar.
I get hints of caramel, molasses, plum fruit, raisons, nutmeg and cinnamon in the aroma and taste. I also get hints of chocolate and oak. (like its been aged in bourbon barrels)
Very warming and easy to drink for such a high ABV.(Tastes a lot like LC Day of the long shadow.) A very sweet beer but not to cloying.

Malt & Fermentables

% KG Fermentable
6.15 kg BB Ale Malt
0.22 kg TF Crystal
0.11 kg JWM Chocolate Malt
0.22 kg Candi Sugar (dark)


Time Grams Variety Form AA
13 g Vanguard (Pellet, 5.5AA%, 0mins)
12 g Warrior (Pellet, 15.0AA%, 60mins)


2000 ml Wyeast Labs 3522 - Belgian Ardennes
19L Batch Size

Brew Details

  • Original Gravity 1.085 (calc)
  • Final Gravity 1.022 (calc)
  • Bitterness 19 IBU
  • Efficiency 75%
  • Alcohol 8.23%
  • Colour 49 EBC


  • Primary 7 days
  • Secondary 7 days
  • Conditioning 4 days
I will certainly be brewing this beer again. Its very sweet to taste but not sickly sweet. I drank my first and was ready for a second. Very warming like a spiced christmas ale.

LC Day of the long shadow fans would love this.
Sounds very similar to one I did 18 months ago but used Wyeast Forbidden Fruit and a couple of extra crystal malts (one being Special B ) but no raisins. Down to my last 6 pint bottles, it keeps getting better with age. This is one style that loves oxidation over time.
I agree that Candi Syrup/Sugar Dark should be in it - adds to the dark fruit and caramel profile.

Thanks Truman, this is now on the top of the "To-Do" list
The fruits of my labour...In my Dogfish Head glass.

This beer is bloody awesome.


Latest posts