Orval Clone

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.3 gal 90 min 31.5 IBUs 9.0 SRM 1.054 1.008 6.0 %
Actuals 1.046 1.01 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Belgian Specialty Ale 16 E 1.03 - 1.08 1.006 - 1.019 15 - 40 3 - 50 2.1 - 2.9 3 - 9 %

Fermentables

Name Amount %
Pilsner (2 Row) Ger 8.181 lbs 78.5
Caramunich Malt 1.042 lbs 10
Caravienne Malt 3.17 oz 1.9
Candi Sugar, Clear 1.001 lbs 9.6

Hops

Name Amount Time Use Form Alpha %
Styrian Goldings 22.5 g 76 min Boil Leaf 4.5
Hallertauer Hersbrucker 11.3 g 76 min Boil Leaf 3.2
Styrian Goldings 21.3 g 45 min Boil Leaf 4.5
Hallertauer Hersbrucker 10 g 45 min Boil Leaf 3.2
Styrian Goldings 63.7 g 7 days Dry Hop Leaf 4.5

Yeast

Name Lab Attenuation Temperature
Abbey Ale (WLP530) White Labs 78% 66°F - 72°F
Brettanomyces Bruxellensis (WLP650) White Labs 70% 65°F - 72°F

Mash

Step Temperature Time
Protein Rest 122°F 30 min
Saccharification 152°F 45 min
Mash Out 168°F 10 min

Fermentation

Step Time Temperature
Primary 4 days 67°F
Secondary 10 days 67°F
Aging 30 days 65°F

Notes

3/12/2016 SG: 1.046, into fermenter
4/26/2016 transfer to secondary and pitch 1 vial of Brett Brux, nice light amber color, good body with a smooth flavor.

Bottle condition to 3.4 vol CO2, and dose with Wyeast Brett Brux
Small bottles each got 10 drops of loose Brett culture, big bottles got 20 drops. Left at 75-80 F to bottle condition.l

Target CO2: 3.4 volumes
CO2 in Beer: 0.86 volumes
Priming Sugar Options:
Corn Sugar: 4.38 oz.
DME: 6.74 oz.