Raison D'Etre (Extract)

Head Brewer

Ian Anderson

Ingredients

• 4 Ounces Crushed 60 Lovibond Crystal Malt
• 8 Ounces Crushed Light Chocolate Malt
• 8 Pounds Light Dry Malt Extract
• 6 Ounces Pureed Golden Raisins
• 8 Ounces Belgian Candi Sugar
• 1/2 Ounce Vanguard Hops
• 1/2 Ounce Warrior Hops (Substitute with Nugget or Columbus)
• Belgian Ale Yeast (WYeast 1214)

Pre-Boil Schedule

• Heat Water to 150 Degrees, Steep Crystal and Chocolate Malts for 15 Minutes.
• While waiting for boil, combine raisins with 2 cups of water from boil, blend until smooth.
• Remove From Heat and Add Malt Extract

Boil Schedule

• 75 Minutes - Just Malt
• 60 Minutes - Add Warrior Hops
• 10 Minutes - Add Raisins and Candi Sugar
• 0 Minutes - Add Vanguard Hops

Dates

1. Brewed on 8/1/2008
2. Racked on ….
3. Bottled on ….
4. Drinkable by …

Gravity (Based of Book)

1. SG :: 1.078
2. FG :: 1.016
3. ABV :: 8%

Notes

• From Extreme Brewing by Sam Calagione
• All temperatures are in Fahrenheit.