Orval Trappist - Beer Recipe - Brewer's Friend

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Orval Trappist

224 calories 20.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Trappist Single
Boil Time: 75 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 75% (brew house)
Source: E Hines
Calories: 224 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)
Created: Saturday January 30th 2016
1.068
1.013
7.2%
29.4
11.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb Belgian - Pilsner20 lb Pilsner 37 1.6 74.2%
3.50 lb Belgian - CaraVienne3.5 lb CaraVienne 34 20 13%
3 lb Candi Syrup - Belgian Candi Syrup - Amber (40L)3 lb Belgian Candi Syrup - Amber (40L) 32 40 11.1%
7 oz German - Acidulated Malt7 oz Acidulated Malt 27 3.4 1.6%
26.94 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Goldings1 oz Goldings Hops Pellet 5.2 Boil 60 min 8.22 11.1%
3 oz Domestic Hallertau3 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 18.49 33.3%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 1.7 Boil 60 min 2.69 11.1%
4 oz Styrian Goldings4 oz Styrian Goldings Hops Pellet 1.7 Dry Hop 0 days 44.4%
9 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Yeast Neut Other Boil 15 min.
 
Yeast
White Labs - Belgian Bastogne Ale Yeast WLP510
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Medium
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
-
Orval dregs in secondary
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
45 10 14 50 50 60
Add salts to All waters 17 gallons RO only. Gypsum 4gm, Mag sulfate 2gm, Sod Chloride 0.5gm, Calcium Chloride 2 gm, Mag Chloride 3gm, Chalk 6gm. Do not add Phosphoric to mash.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Fly Sparge -- 153 °F 75 min
Starting Mash Thickness: 1.18 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.06 gal (52.25 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.06 gal (4.25 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.18 qt/lb 7.06 28.2  
Mash volume with grains 8.98 35.9  
Grain absorption losses -2.99 -12  
Remaining sparge water volume (equipment estimates 8.98 g | 35.9 qt) 8.42 33.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.26 1.1  
Pre boil volume (equipment estimates 13.06 g | 52.3 qt) 12.5 50  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 15.48 61.9
Equipment Profile Used: System Default
 
Notes

Do not use Wy 3522 Ardennes yeast. Sparge with 9.5 Gallons RO. Collect 12.5 gallons. Note 2 Orval dregs in each 5 gallon secondary. Use Orval that has been stored at room temp not refrigerated. Bottle into Champagne bottles using 3oz bottling sugar/5 gallons. Brett will work for years to carbonate. (First batch way way over carbonated with 7oz per 5 gallons) Target IBU is around 25 to 30. The Dry hop with Styrian Goldings is essential. Original recipe calls for Perle bittering hops but I have found Perle are way to harsh.

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  • Last Updated: 2018-02-13 16:08 UTC