[ultravista]

I plan on brewing a Dogfish Head Raison D'Etre clone in a few weeks and would like to know how WLP530 will work with the batch. The recipe calls for 3522 Belgian Ardennes/WLP550 Belgian Ale Yeast.

WLP550
Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness then WLP500.

Attenuation - 78-85%
Flocculation - Medium
Optimum Ferment Temp - 68-78°F
Alcohol Tolerance - Medium-High

WLP530
Used to produce Trappist style beers. Similar to WLP500, but is less fruity and more alcohol tolerant (up to 15% ABV). Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.

Attenuation - 75-80%
Flocculation - Medium to High
Optimum Ferment Temp - 66-72°F
Alcohol Tolerance - High

[dmtaylor]

Funny... an old recipe I found from >8 years ago said they actually use WLP570.  My personal favorite Belgian yeast is WLP530.  I think it would be perfect for this.  But any of the dozen Belgian abbey yeasts out there will probably do a splendid job for you.

[ultravista]

I ask because I have a slurry of WLP530 already from a Westvleteren 12 clone.

[HoosierBrew]

530 would work great but ,as Dave said, pretty much any of the Belgian strains would work.  Doing a split batch with 2 different Belgian yeasts would be fun too.

[dmtaylor]

Do it!  You won't be sorry.

[ultravista]

dmtaylor - will you post that recipe?

[denny]

530 will be fruitier than 550 which could change the character of the beer.  If you ferment around 62, you can restrain some of that fruitiness.

[ultravista]

Fruitier is good as the recipe has 8 oz. of pureed raisins. I'm wondering if 8 oz. is enough for a 5.5 gallon batch?

[dmtaylor]

dmtaylor - will you post that recipe?

Looks like I might have picked it up here:

http://forum.northernbrewer.com/viewtopic.php?t=18112&highlight=raison

[ultravista]

My recipe is from Sam's book.

[dmtaylor]

Oh really!  So how close is the linked one then, out of curiosity?  I actually have two recipes, one is all-grain and one extract.  However the linked one is touted as the real original recipe.  Whether the current recipe is different, and by how much, I am not certain.

[ultravista]

Here's what I plan on brewing.

-------------------------------------------------------------------------------------
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: DFH Raison D'Etre 5.5G
Brewer: Scaled & Rounded
Asst Brewer:
Style: Belgian Dark Strong Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 6.48 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.50 gal   
Bottling Volume: 5.25 gal
Estimated OG: 1.078 SG
Estimated Color: 27.3 SRM
Estimated IBU: 35.8 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 75.4 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
15 lbs                Pale Malt (2 Row) US (2.0 SRM)           Grain         1        91.3 %       
9.0 oz                Chocolate Malt (350.0 SRM)               Grain         2        3.4 %         
5.0 oz                Caramel/Crystal Malt - 60L (60.0 SRM)    Grain         3        1.9 %         
9.0 oz                Candi Sugar, Dark (275.0 SRM)            Sugar         4        3.4 %         
0.55 oz               Warrior [16.70 %] - Boil 60.0 min        Hop           5        35.8 IBUs     
8.00 oz               Raisins (Boil 10.0 mins)                 Spice         6        -             
0.55 oz               Vanguard [5.50 %] - Boil 0.0 min         Hop           7        0.0 IBUs     
1.0 pkg               Belgian Ardennes (Wyeast Labs #3522) [12 Yeast         8        -             


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 16 lbs 6.9 oz
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 4.96 gal of water at 165.3 F        150.0 F       75 min       

Sparge: Fly sparge with 3.43 gal water at 168.0 F
-------------------------------------------------------------------------------------

[dmtaylor]

Yeah, that's the other one I've got.  I bet the recipe changed over time to become that one.  For some reason, though, my version says they used WLP013 London Ale.  This can't be right!  Can it?!?

[ultravista]

I have not seen WLP013 in any recipes. Perhaps it was the Indian Brown?