Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Avery Reverend pseudo-clone recipe (advice)

Reply
 
LinkBack Thread Tools
Old 12-22-2009, 03:44 PM   #1
heywolfie1015
Feedback Score: 1 reviews
Recipes 
 
Join Date: Aug 2009
Location: Los Angeles, California
Posts: 508
Liked 3 Times on 3 Posts

Default Avery Reverend pseudo-clone recipe (advice)

My buddy is a big fan of Avery's The Reverend. We were talking about brewing up a batch last night and I started mulling over a possible recipe. According to Avery's website, these are the ingredients and characteristics:

Hop Variety: Styrian Goldings
Malt Variety: Two-row barley, cara 8, cara 20, caramel 15L, caramel 40L, Belgian special B
OG: 1.093 * ABV: 10.0% * IBUs: 10

After playing around on Hopville this morning and altering a few of the ingredients for personal taste, i came up with the following recipe. Was curious to see what people thought and if they think it needs tweaking to become a little more "Reverend-esque." Thanks!

Grain/Sugar Bill:
12 lb. Belgian Pale
0.5 lb. Caramel 10L
0.5 lb. Caramel 40L
0.5 lb. CaraVienne
0.5 lb. CaraMunich
0.5 lb. Special B
2.0 lb. Belgian Candy Sugar Light

Hops:
1.25 oz. Styrian Goldings (60 min.)

Yeast:
WLP570 Belgian Golden Ale

Mash:
Single infusion at 150 F for 60 minutes. (I listened to an interview with Adam Avery where he said that Avery only does single infusion mashes.) Batch sparge.

*****

Hopville estimates this as 1.093 OG, 1.021 FG, 19 SRM, and 10 IBUs. I think that is dead on for ABV and color, so I'm pretty happy with my guesstimates so far. Is just the one hop bittering addition correct for a Belgian Strong like this? Also, what do people more experienced than I think about the yeast choice? Same goes for mash. I know it's a bit low, but I want this thing to be as dry as a Strong can get (since I don't think I will be able to get it below 1.02 anyway...).

Again, thanks for any help!

__________________
heywolfie1015 is offline
 
Reply With Quote Quick reply to this message
Old 12-22-2009, 09:34 PM   #2
ColoradoXJ13
Feedback Score: 0 reviews
 
ColoradoXJ13's Avatar
Recipes 
 
Join Date: Dec 2006
Location: Somerville, MA
Posts: 1,271
Liked 13 Times on 6 Posts

Default

Avery uses Wyeast 3787 (while labs 530) for all their high gravity belgians. I think that one hop addition will replicate the revvie pretty well, there isn't much hop aroma/flavor in it, but knowing Avery, they likely have late additions. I know Salvation has a ton of late hops. I'd probably mash for 90 minutes at 148-150 so that you will hit your FG, there is plenty of unfermentable sugars coming from the cara malts.

__________________

Last edited by ColoradoXJ13; 12-22-2009 at 09:37 PM.
ColoradoXJ13 is offline
 
Reply With Quote Quick reply to this message
Old 11-04-2010, 01:30 PM   #3
tedclev
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: Asheville, NC
Posts: 144
Liked 4 Times on 4 Posts
Likes Given: 7

Default

Every clone for this recipe that I come across uses Belgian Light sugars, but this beer, according to both the bottle and the website, uses Belgian Dark sugars. Something to bear in mind when thinking about your SRM...

__________________
tedclev is offline
 
Reply With Quote Quick reply to this message
Old 11-04-2010, 01:43 PM   #4
wonderbread23
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Brooklyn
Posts: 1,030
Liked 35 Times on 33 Posts
Likes Given: 1

Default

Thats a ton of crystal for a high gravity beer. Does The Rev finish sweet? If not, I'd cut back a bit.

__________________
wonderbread23 is offline
 
Reply With Quote Quick reply to this message
Old 11-05-2010, 02:55 PM   #5
tedclev
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: Asheville, NC
Posts: 144
Liked 4 Times on 4 Posts
Likes Given: 7

Default

Nope- not very sweet. Pretty dry actually. It is barely hopped, so they rely on the dryness to cut the sweet and allow the subtle flavors (spiciness, dark cherries, currants, molasses) to come through. You can read about it at averybrewing.com

__________________
tedclev is offline
 
Reply With Quote Quick reply to this message
Old 11-05-2010, 03:59 PM   #6
wonderbread23
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Brooklyn
Posts: 1,030
Liked 35 Times on 33 Posts
Likes Given: 1

Default

Quote:
Originally Posted by tedclev View Post
Nope- not very sweet. Pretty dry actually. It is barely hopped, so they rely on the dryness to cut the sweet and allow the subtle flavors (spiciness, dark cherries, currants, molasses) to come through. You can read about it at averybrewing.com
If that's the case I'd keep the crystal to .5 lb or 1 lb max and use dark candi sugar to get your color and desired flavors.
__________________
wonderbread23 is offline
 
Reply With Quote Quick reply to this message
Old 11-05-2010, 04:19 PM   #7
BrookdaleBrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Posts: 831
Liked 11 Times on 11 Posts
Likes Given: 2

Default

Quote:
Originally Posted by tedclev View Post
Nope- not very sweet. Pretty dry actually. It is barely hopped, so they rely on the dryness to cut the sweet and allow the subtle flavors (spiciness, dark cherries, currants, molasses) to come through. You can read about it at averybrewing.com
Are you kidding me? I had this beer not too long ago and it was cloyingly sweet to me. Tasted like a thick, syrupy mess. There is no way this finishes below 1.020.
__________________
BrookdaleBrew is offline
 
Reply With Quote Quick reply to this message
Old 07-13-2011, 09:30 PM   #8
JL72189
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Lawrence, Kansas
Posts: 11
Default

In the book "brew like a monk" they have there yeast as Wyeast #3787. They brew salvation then pull the yeast off that and pitch it into the Rev.

__________________
JL72189 is offline
 
Reply With Quote Quick reply to this message
Old 07-13-2011, 09:37 PM   #9
KellyK
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Posts: 163
Liked 6 Times on 5 Posts

Default

Just e-mail the brewery and ask. In my experience Avery has been extremly open about sharing their recipes.

__________________
KellyK is offline
 
Reply With Quote Quick reply to this message
Old 07-13-2011, 10:31 PM   #10
heywolfie1015
Feedback Score: 1 reviews
Recipes 
 
Join Date: Aug 2009
Location: Los Angeles, California
Posts: 508
Liked 3 Times on 3 Posts

Default

Quote:
Originally Posted by KellyK View Post
Just e-mail the brewery and ask. In my experience Avery has been extremly open about sharing their recipes.
Any idea what email address to use? The "info" address is unlikely to yield results. (I'm not being sarcastic, by the way. Genuinely interested if you have any suggestions.)
__________________
heywolfie1015 is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
All-Grain - Avery IPA Clone tborgman India Pale Ale 8 04-24-2011 01:03 PM
Avery The Reverend discgolfin Recipes/Ingredients 6 11-03-2009 08:09 PM
Avery Redpoint Ale Clone? Stevorino Recipes/Ingredients 3 06-11-2009 08:08 PM
clone recipe advice Mots Recipes/Ingredients 0 01-01-2008 03:02 AM
How's this look for a Avery Hog Heaven clone? FireBrewer Recipes/Ingredients 2 06-30-2007 05:45 PM