[ultravista]

I'm looking for a tried and true all grain Raison D'etre recipe. Yes, I know there's a recipe in Sam's book but I can't seem to find someone who tried it and rates it as good as the real deal. It should be the real deal ...

Also, what is a decent sub for Belgian Ardennes (3522)? Would just about any Belgian yeast do or is Ardennes a must?

[riceral]

I'm looking for a tried and true all grain Raison D'etre recipe. Yes, I know there's a recipe in Sam's book but I can't seem to find someone who tried it and rates it as good as the real deal. It should be the real deal ...

Also, what is a decent sub for Belgian Ardennes (3522)? Would just about any Belgian yeast do or is Ardennes a must?

Can't help you with the first question.

According to MrMalty (http://www.mrmalty.com/yeast.htm) WLP550 Belgian Ale Yeast is equivalent to WY3522.

[ultravista]

I've got WLP530 from a Westy batch. Perhaps that might fit the bill too. The grain bill is pretty simple, mostly 2 row w/small amounts of chocolate & crystal. With only 6 ounces of pureed raisins, it seems pretty sparse.

[krebsy]

In my experience, Wyeast's Ardennes strain is significantly cleaner in both esters and phenols compared to their Westmalle strain.  I don't pick up a significant Belgian yeast character in Raison D'etre, so I would go with Ardennes if you want something closer to the real deal.

[snowtiger87]

I have a recipe at home. I will look it up tonight.

[ultravista]

Is 6 oz. of raisins enough?

[HoosierBrew]

In this case , I don't see why you'd be inclined not to use Sam's recipe. He was a homebrewer and this is the homebrew equivalent of his recipe, written by him. I can't imagine a different recipe getting you closer.