Inspired by the success of Raison D'Etre, this brew has a similar design but with double the hops, more chocolate malt, small amount of black malt and half pint of maple syrup to finish it off. The recipe as we brewed it is as follows:
Pre-boil ingredients
5 gallons water
6oz crushed crystal malt
12 oz chocolate malt
1 oz black malt
Boil ingredients
8.8 lb (4kg) light spray malt
1 oz saaz hops
Irish Moss
6 oz raisins
8oz Belgian candi sugar
1oz Hallertau hops
Fermentation
Safbrew S33 Belgian yeast
8oz maple syrup
Initially the water was heated to 66degC and the pre-boil ingredients steeped in a grain bag for 15 minutes. This was drained for 2 minutes and the heat then turned up high until boiling. Half 475ml of the wort was removed and pureed with the raisins. Heat was removed and the dried malt extract added, stirred in well and the heat returned to boiling. After a few minutes, I scooped out 1/4 gallon and put this in a 1 gallon demijohn to water cool for the yeast starter. As soon as this was cool enough, I added the yeast and shook it well. After the wort had been boiling again for 15 minutes the saaz hops were added. After 40 minutes further the Irish moss was added. Ten minutes later the raisin puree and candi sugar were added and stirred in well. Was supposed to add the Hallertau hops at the end after a further 10 minutes boil but accidentally chucked them in with the raisin puree and candi sugar. After a further 10 minutes boil the heat was removed. As soon as cool enough to handle, the wort was transferred by jug to a 6 gallon plastic bucked, filtering through a straining bag. I used the bucket rather than a glass demijohn as I thought there would be less chance of it foaming over. When cool enough, last thing in the evening, I added the foaming yeast starter and topped up the bucket with cooled boiled pan water to the 20 liters mark
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