heywolfie1015
Well-Known Member
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!
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!