Avery’s brewers include imported Belgian specialty malts, which makes The Reverend the perfect beer for homebrewers who love malty beers. See what our blind-tasting panel had to say about this sinfully smooth quadrupel.
15.5 lb (7.3 kg) pale malt (2-row)
10 oz (283 g) aromatic malt
5 oz (142 g) Cara-20 malt
5 oz (142 g) Cara-45 malt
5 oz (142 g) Special B malt
1 lb (454 g) Belgian dark candy sugar at start of boil
1.25 oz (35 g) Sterling [6.00 %] at 60 minutes
0.25 oz (7 g) Sterling [6.00 %] at 30 minutes
0.75 oz (21 g) Sterling [6.00 %] at knockout
Mash at 148°F (64°C) for 90 minutes to ensure adequate conversion. Then sparge and boil for 60 minutes, following the hops schedule and adding the candi syrup at the start of the boil. Chill and pitch the yeast at 68°F (20°C) and hold for first half of fermentation, then allow the temperature to rise as high as possible to promote attenuation.
Westmalle (Wyeast 3787 Trappist High Gravity or White Labs WLP530 Abbey Ale)
Recipe has been scaled to a 5.25-gallon (19.9-liter) batch size into the fermentor and assumes 72 percent brewhouse efficiency.
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