Beej's Orval Clone - as brewed

All Grain Recipe

Submitted By: TheKiwi (Shared)
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Brewer: Beej
Batch Size: 5.28 galStyle: Belgian Specialty Ale (16E)
Boil Size: 7.71 galStyle Guide: BJCP 2008
Color: 8.2 SRMEquipment: Warrior Pilot Brew System
Bitterness: 35.9 IBUsBoil Time: 90 min
Est OG: 1.054 (13.4° P)Mash Profile: Warrior Max fermentable
Est FG: 1.011 SG (2.8° P)Fermentation: Orval
ABV: 5.7%Taste Rating: 30.0

Amount Name Type #
5.28 gal Cary, NC Water 1
3 lbs 4.91 oz Pale Malt (2 Row) Bel (3.0 SRM) Grain 2
3 lbs 4.91 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 3
14.11 oz Caramunich Malt (56.0 SRM) Grain 4
7.05 oz Acid Malt (3.0 SRM) Grain 5
3.47 oz Caravienne Malt (22.0 SRM) Grain 6
1 lbs 8.69 oz Candi Sugar, Clear (0.5 SRM) Sugar 7
2.96 oz Styrian Goldings [4.5%] - Boil 20 min Hops 8
1.98 oz Hallertauer Hersbrucker [3.2%] - Boil 20 min Hops 9
1 pkgs Belgian Saison I Ale (White Labs #WLP565) Yeast 10
1 pkgs Brettanomyces Bruxellensis (White Labs #WLP650) Yeast 11
2.96 oz Styrian Goldings [4.5%] - Dry Hop 7 days Hops 12

Taste Notes

Opened one of the smaller bottles - the one that wasn't quite fully - to taste right on the 3 week from bottling mark. It was slightly under-carbonated even though I was aiming for 3 volumes+ - could be because bottle not quite full & possibly not long enough? Beer was clear as a bell, crisp, clean, but no noticeable Brett flavour, more like a saison except very little ester/phenol flavours either. Needs to be left for at least 6 months?


According to "Brew Like A Monk" by Stan Hieronymus (& other research), this is how Orval is made: OG 1.055 ABV 6.8% Apparent attenuation: 94% IBU: 38 Contains 3 pale malts, 2 caramel malts + 16% candi sugar Hops are Styrian Goldings and Hallertau added 20 min into 60 min boil Mash at 63C for a "variable time" (??) then raise to 72C for 20 min (mash out?) Lauter for 3 hours!?! <Must have massive efficiency!?> Primary fermentation with Orval yeast is 4-5 days starting at 14C rising to 22C Then add Brettanamyces for 3 weeks of secondary fermenation at 15C with dry hopping using Styrian Golding 5 days before the end. Bottle fermentation after centrifuge (enough Brett remains) & add sugar/original yeast for 3 million cells/ml to give 5 vol's of CO2 (10g CO2/litre) Malts: so I took what seemed to be the most popular malts that everyone was advocating for clone recipes and came up with Caramunich & Caravienne (most likely caramel males for Belgians?) as the two caramel malts. Only used 2 pale malts most likely in use in Belgium as Pilsner & Belgian 2 row. No idea what else they might use but I'm going to assume such a minor influence that these 2 should suffice. Orval Water Profile ------------------- Calcium(Ca): 96.0 ppm Magnesium(Mg): 4.0 ppm Sodium(Na): 5.0 ppm Sulfate(SO4): 25.0 ppm Chloride(Cl): 13.0 ppm biCarbonate(HCO3): 287.0 ppm pH: 8.34 When I came to buy the ingredients, the Bastogne Belgian Ale Yeast WLP510 was not available - only available in Jan/Feb Tony at brew store said that yeast had a slightly acidic finish and that he recommended adding some acidulated malt to help another yeast achieve a similar finish. Looked at yeasts and decided on Belgian Saison WLP565 as it finished the cleanest with the least amount of fruit-like phenols. Not my most focussed brew day. Forgot all about the plan to modify the water profile. Did hit the target gravity. Brew day was Mon Aug 4. Began cooling to 15C middle of the day Sat (c4.5 days primary) & let yeast vial come up to that temp also. Pitched on Sat evening. On Sun evening, wort was putting out a burp about every 30 seconds. Three weeks of secondary would mean ferm should be complete on Sept 6 After dry hopping, I crash chilled it at 0C or just below for 6 days. Bottled on Sat 9/6 - transferred to other fermenter & measured batch: 16.4 litres Estimated carbonation sugar required - 106g corn sugar. Added 1/2 packet of Fermentis Safbrew T-58 Belgian Got 20 x 750 ml Belgian bottles, 3 x smaller Belgians, one not quite full