Avery Reverend pseudo-clone recipe (advice) - Home Brew Forums
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Old 12-22-2009, 04:44 PM   #1
heywolfie1015
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Aug 2009
Los Angeles, California
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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!



 
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Old 12-22-2009, 10:34 PM   #2
ColoradoXJ13
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Dec 2006
Somerville, MA
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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.




 
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Old 11-04-2010, 01:30 PM   #3
tedclev
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Sep 2010
Asheville, NC
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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...

 
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Old 11-04-2010, 01:43 PM   #4
wonderbread23
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Apr 2009
Brooklyn
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Thats a ton of crystal for a high gravity beer. Does The Rev finish sweet? If not, I'd cut back a bit.

 
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Old 11-05-2010, 02:55 PM   #5
tedclev
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Sep 2010
Asheville, NC
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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

 
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Old 11-05-2010, 03:59 PM   #6
wonderbread23
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Apr 2009
Brooklyn
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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.

 
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Old 11-05-2010, 04:19 PM   #7
BrookdaleBrew
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Nov 2008
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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.

 
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Old 07-13-2011, 09:30 PM   #8
JL72189
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Feb 2011
Lawrence, Kansas
Posts: 12

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.

 
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Old 07-13-2011, 09:37 PM   #9
KellyK
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Jan 2008
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Just e-mail the brewery and ask. In my experience Avery has been extremly open about sharing their recipes.

 
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Old 07-13-2011, 10:31 PM   #10
heywolfie1015
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Aug 2009
Los Angeles, California
Posts: 508
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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.)



 
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