Orval Inspired Belgian Ale

All Grain Recipe

Submitted By: Dibbs (Shared)
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Brewer: Chris Dibble
Batch Size: 5.50 galStyle: Clone Beer (34A)
Boil Size: 7.64 galStyle Guide: BJCP 2015
Color: 9.4 SRMEquipment: DIbbs SS Brewing Tech 15 Gallon Brew Pot 10 Gallon Mash Tun
Bitterness: 36.9 IBUsBoil Time: 60 min
Est OG: 1.059 (14.6° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.003 SG (0.7° P)Fermentation: Ale, Two Stage
ABV: 7.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
3 lbs CHÂTEAU PILSEN 2RW (1.8 SRM) Grain 1
2 lbs CHÂTEAU VIENNA (2.8 SRM) Grain 2
2 lbs Caravienne Malt (22.0 SRM) Grain 3
2 lbs Pale Ale (Dingemans) (3.3 SRM) Grain 4
1 lbs CHÂTEAU CARA RUBY® (25.4 SRM) Grain 5
2 lbs Candi Sugar, Clear [Boil] (0.5 SRM) Sugar 6
1.50 oz Styrian Goldings [5.4%] - Boil 40 min Hops 7
1.00 oz Hallertauer [4.8%] - Boil 40 min Hops 8
1.00 Whirlfloc Tablet (Boil 15 min) Misc 9
5.00 tsp Yeast Nutrient (Boil 10 min) Misc 10
1.0 pkgs Bastogne Belgian Ale (White Labs #WLP510) Yeast 11
1.0 pkgs Bastogne Belgian Ale (White Labs #WLP510) Yeast 12
1.0 pkgs Brettanomyces Bruxellensis (White Labs #WLP650) Yeast 13
2.00 oz Styrian Goldings [5.4%] - Dry Hop 5 days Hops 14

Notes

My take on Orval recipe and process from page 57 Brew Like A Monk by Stan Hieronymus. Dregs of 2 bottles of Orval added at bottling. WLP650 Brettanomyces bruxellensis to secondary, WLP510 Bastogne Belgian Ale and corn sugar at bottling. Refermentation in bottle for 5 weeks to 9 months.

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