Beej's Orval Clone - as brewed
All Grain Recipe
Submitted By: TheKiwi (Shared)
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|Brewer: Beej|| |
|Batch Size: 5.28 gal||Style: Belgian Specialty Ale (16E)|
|Boil Size: 7.71 gal||Style Guide: BJCP 2008|
|Color: 8.2 SRM||Equipment: Warrior Pilot Brew System|
|Bitterness: 35.9 IBUs||Boil 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|
|3 lbs 4.91 oz
||Pale Malt (2 Row) Bel (3.0 SRM)
|3 lbs 4.91 oz
||Pilsner (2 Row) Bel (2.0 SRM)
||Caramunich Malt (56.0 SRM)
||Acid Malt (3.0 SRM)
||Caravienne Malt (22.0 SRM)
|1 lbs 8.69 oz
||Candi Sugar, Clear (0.5 SRM)
||Styrian Goldings [4.5%] - Boil 20 min
||Hallertauer Hersbrucker [3.2%] - Boil 20 min
||Belgian Saison I Ale (White Labs #WLP565)
||Brettanomyces Bruxellensis (White Labs #WLP650)
||Styrian Goldings [4.5%] - Dry Hop 7 days
Taste NotesOpened 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?
NotesAccording to "Brew Like A Monk" by Stan Hieronymus (& other research), this is how Orval is made:
Apparent attenuation: 94%
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
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