Dogfish Head Craft Brewery’s Raison D’etre clone

(5 gallons/19 L, all-grain)
OG = 1.084 FG = 1.018 IBU = 26 SRM = 24 ABV = 8.4%

Ingredients

15.5 lbs. (7.0 kg) pale malt
0.25 lbs. (0.11 kg) crystal malt (60 °L)
0.50 lbs. (0.23 kg) chocolate malt
0.38 lbs. (0.17 kg) green raisins
0.50 lbs. (0.23 kg) Belgian candi sugar
4 AAU Warrior hops (60 mins) (0.25 oz./7.1 g of 16 % alpha acids)
2 AAU Vanguard hops (60 mins) (0.50 oz./14 g of 4% alpha acids)
Belgian ale yeast (your choice)

Step by Step

Mash at 150 °F (66 °C). Boil for 60 minutes. Add candi sugar and raisins with 15 minutes left in boil. Ferment at 70 °F (21 °C).

Partial mash Option: Reduce pale malt to 1.25 lbs (0.57 kg). Steep grains at 150 °F (66 °C) in 2.75 qts. (2.6 L) of water for 45 minutes. Add water to make 3.0 gallons (11 L), stir in 2.75 lbs. (1.25 kg) Cooper’s Light dried malt extract an bring to boil. Boil wort for 60 minutes, adding hops at times indicated. Add sugar, raisins and 6.6 lbs (3.0 kg) liquid malt extract at end of the boil. Ferment at 70 °F (21 °C). Thanks to Sam Calagione, of Dogfish Head Craft Brewery for help with this recipe