It doesn’t look like this has been posted here, so…
Avery has put homebrew versions of their recipes online at http://averybrewing.com/brewery/recipes-for-homebrewers/ . I’m a big fan of Maharajah. I might have to give it a go.
Thanks. Great info.
Interesting that they ferment CA yeast at 68. I always thought it worked better much lower. I may give this a try.
Bookmarked! Thanks for the link. It would be nice to see The Beast up there at some point.
Those recipes look pretty good, and it’s really cool they posted those.
I got that recipe for their Reverend back in 2008? It turned out really poorly. I know it’s a shoddy carpenter who blames his tools, but I’d caution against brewing that beer exactly as they outlined it. I’d ditch the cara-45 and cara-20. I’ve brewed it without those, and I thought it was closer to the “real deal” than with the version with the light crystal.
Props to Avery for posting these, and to Denny for reposting them here!
I might also have to give Maharaja a shot, as I love that beer.
I wrote a quick note to Avery, and thought I’d repost the exchange here. Those guys are really a class act.
Me: Thanks so much for putting your homebrew recipes online. I started brewing because of a clone for White Rascal I got from you guys. I really appreciate you guys sharing your recipes and encouraging homebrewers.
The next morning I got a reply from Adam Avery: “Hey, so glad you are using those recipes!! Our head brewer (cc’ed) put some time into those!! Good brewing to ya!!”
And from Matt Thrall (head brewer):“Thanks for the kind words. Our view on beer: it’s for sharing! This includes recipes, processes, and anything that helps put more delicious beer out into the world. Good luck with the brews and if you ever have a question, please don’t hesitate to shoot me an email. Take care and keep the kettle boiling.”
Awesome response from Avery!
I like Avery beers and I’m gonna brew up some Jubilation this weekend to get ready for December.
That’s very cool but some of those hop schedules don’t make sense to me for homebrewing. I assume their 0 minute additions are whirlpool, which will extract some bitterness, or at least as I understand things. I plugged their IPA into BeerSmith and got 23 IBU.
Hop extraction is a lot higher in commercial-sized batches. I think those are scaled-down from big recipes (which would explain the odd fractions of ounces). I’d probably compare what Beersmith tells me to what they publish for the IBUs on the beer page, and scale the bittering hops to fit my system. But, that’s just a guess and I’m sure you could shoot Matt an email to pick his brain on that.
That makes sense about scaling down and hop utilization. I’ll have to fiddle with that IPA recipe a bit; I really like that beer.
Thanks for posting - I too will have to give Maharaja a shot - definitely better than buying $8 bombers!
FWIW - I’ve emailed them for years and they have always stated they used WY1028 as their house yeast. Maybe they changed, I don’t know.
And finally - the Old Jubilation recipe is the exact one i used a few years back - won BOS with it in 2011 (~300 entry comp). Used the 1028 yeast though… :o
FWIW on the tour I took in 2008, the guide said they used Chico for most of their regular beers, and 3787 (Westmalle) for most of their Belgians.
well I’ll be -
nonetheless, I’d still use 1028 in Old Jubi!
Maybe they do really use 1028 in that beer. Old Jub is a seasonal, so I wouldn’t be surprised if they used a different yeast strain from their others. I’m pretty sure their IPA, Stout, Porter and Brown all use the same yeast, and Chico sounds right for those.
Thanks Blatz on the heads up about 1028 and congrats on the 2011 BOS. I’m looking forward to brewing Jubilation and have a question for you. How long did you let your Jubilation age? I’m gonna brew some this weekend and let it go for a couple of months.
you’re not gonna like this…I brewed it in 2008 - it took 4 medals in all (out of 4 competitions entered) 1 bronze, 1 silver and 2 golds. It progressively got better - the 2 golds were at the end.
I looked at my notes and one thing I did which you may want to do was to boil down a half gallon of the first runnings down to about a pint or two (i didn’t measure it, just went until I couldn’t boil anymore without scorching it) and then add that plus the water lost to the main boil. I got this technique making Skotrat’s Traquair House clone and I like it so…
This is great stuff Denny. Thanks for posting! 
Avery should be commended for sharing their recipes with the community. Hats off to them.
Absolutely!