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Avery Brewing's The Reverend Belgian Quad Clone Recipe

While browsing Craft Beer and Brewing, I noticed they'd posted a clone recipe for Avery Brewing's "The Reverend" Belgian Quad. This is one of my wife's and my favorite beers, so naturally I jumped at the chance to capture the recipe here for later use.

Note: This recipe differs from the way it's published on Craft Beer & Brewing because I've adjusted it for my own brewhouse environment with The Grainfather. Refer to the link above if you want the "official" recipe.

The Ingredients

15 pounds, 11 ounces of 2-row Pale Malt
11 ounces of Aromatic Malt
6 ounces of Cara-20 Malt
6 ounces of Cara-45 Malt
6 ounces of Special B Malt
1 pound of Dark Candi Sugar
1.75 ounces of Sterling hops pellets @ 6% AA
0.35 ounces of Sterling hops pellets @ 6% AA
0.80 ounces of Sterling hops pellets @ 6% AA
1/2 tsp. Super Irish Moss
1/4 tsp. Yeast Nutrient
1 vial White Labs Clarity Ferm
Wyeast 3787 Trappist High Gravity Yeast or White Labs WLP530 Abbey Ale yeast

Expected characteristics of the recipe are:

  • Estimated Original Gravity: 1.093 or 23.1 Brix
  • Bitterness: 26.3 IBUs
  • Color: 16.9 SRM
  • Estimated ABV: 9.9%
  • Batch Size: 5.8 gallons
  • Boil Size: 6.8 gallons
  • Pre-boil Gavity: 1.086 SG or 21.5 Brix
  • Estimated Final Gravity: 1.018 SG


Mash Schedule

Add 6.75 gallons of water to The Grainfather and heat to 148F.

Add grain and mash at 148F for 90 minutes.

Mash out at 170F for 10 minutes and then sparge with 1 gallon of 170F water.

Wort volume should be 6.8 gallons, but if it's up to a half gallon below that it should be OK. Pre-boil gravity should be 1.086 SG or 21.5 Brix. If wort volume is lower it could be higher than that.

Boil

A 60-minute boil is called for, with the following schedule:

  • 60 minutes: Add 1.75 ounces of Sterling hops and the candi sugar
  • 30 minutes: Add 0.35 ounces of Sterling hops, extract a wort sample for rehydrating the Irish Moss later
  • 10 minutes: Add the rehydrated Irish Moss and whirlpool the wort
  • 7 minutes: Recirculate boiling wort through wort chiller to sterilize it
  • 0 minutes: Add 0.80 ounces of Sterling hops
Finished kettle volume should be 6.4 gallons at 1.093 SG or 23.1 Brix. 


Fermentation

Chill the wort to 68F and pitch the yeast. Hold the temp at 68F for the first half of fermentation, then allow the temperature to rise as high as possible to promote attenuation. After pumping through the counter flow chiller and accounting for trub in the kettle, the volume in the fermenter should be approximately 5.5 gallons.

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