Orval with NZ hops - Beer Recipe - Brewer's Friend

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Orval with NZ hops

165 calories 11.3 g 330 ml
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Beer Stats
Method: BIAB
Style: Belgian Specialty Ale
Boil Time: 90 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 17.85 liters
Post Boil Size: 8.8 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 78% (brew house)
Source: HEZ
Calories: 165 calories (Per 330ml)
Carbs: 11.3 g (Per 330ml)
Created: Wednesday May 30th 2018
1.055
1.005
6.6%
34.6
5.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.57 kg American - Pale 2-Row1.57 kg Pale 2-Row 37 1.8 60.3%
0.55 kg German - Bohemian Pilsner0.55 kg Bohemian Pilsner 38 1.9 21.1%
0.04 kg Belgian - Aromatic0.04 kg Aromatic 33 38 1.5%
0.02 kg German - CaraAroma0.02 kg CaraAroma 34 130 0.8%
0.43 kg Soft Candi Sugar - Blond0.425 kg Soft Candi Sugar - Blond 38 5 16.3%
2.61 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Nelson Sauvin10 g Nelson Sauvin Hops Pellet 11.3 Boil 60 min 26.84 17.6%
6.90 g Motueka6.9 g Motueka Hops Pellet 6.2 Boil 30 min 7.81 12.1%
20 g Nelson Sauvin20 g Nelson Sauvin Hops Pellet 11.3 Dry Hop 7 days 35.1%
20 g Motueka20 g Motueka Hops Pellet 4.3 Dry Hop 7 days 35.1%
56.90 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Gypsum Water Agt Mash 1 hr.
0.60 g Calcium Chloride (dihydrate) Water Agt Mash 1 min.
1.40 ml Lactic acid Water Agt Mash 1 min.
1.70 g Gypsum Water Agt Sparge 20 min.
0.50 g Calcium Chloride (dihydrate) Water Agt Sparge 20 min.
1.20 ml Lactic acid Water Agt Sparge 20 min.
0.50 each Whirlfloc Water Agt Boil 15 min.
0.50 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
0.50 tsp Wyeast - Beer Nutrient Water Agt Secondary 28 days
 
Yeast
White Labs - Belgian Bastogne Ale Yeast WLP510
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
14 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 57 B cells required
White Labs - Brettanomyces Lambicus WLP653
Amount:
1 Each
Cost:
Attenuation (custom):
95%
Flocculation:
Low
Optimum Temp:
29 - 35 °C
Starter:
No
Fermentation Temp:
14 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 57 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 2.8g/33cl       Temp: 20 °C       CO2 Level: 2.8 Volumes
 
Target Water Profile
Mosman, NSW
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
71 23 16 57 110 41.5
WATER ADJUSTMENTS
-----------------
Starting water profile:
Ca+2 14.35 mg/L
Mg+2 22.50 mg/L
Na+ 15.65 mg/L
Cl- 30.25 mg/L
SO4-2 8.10 mg/L
HCO3- 41.5 mg/L

11L Mash Vol.
9.2L Sparge Vol.

Mash:
2.0g Gypsum/Calcium Sulphate/CaSO4
0.6g Calcium Chloride CaCl2
15 droplets Lactic Acid 88%

Sparge:
1.7g Gypsum/Calcium Sulphate/CaSO4
0.5g Calcium Chloride CaCl2
11 droplets Lactic Acid 88%

Ca: 71 <- Palmer's recommended range 50-150
Mg: 23 <- Palmer's recommended range 10-30
Na: 16 <- Palmer's recommended range 0-150
Cl: 57 <- Palmer's recommended range 0-250
SO4: 110 <- Palmer's recommended range 50-350
Cl to SO4 Ratio: 0.52 <- Below 0.77 may enhance bitterness

Estimated pH (room temp): 5.21 <- Palmer's recommended range 5.4-5.6


WATER SCHEDULE
---------------
INITIAL DATA:
Grain bill: 2.6kg
Batch: 10L
Grain absorption: 0.9L/kg
Boil-off rate: 3.9l/hour
Trub: 2L
Kettle size: 25L

CALCULATED ( http://www.biabcalculator.com/ ):
- TOTAL WATER NEEDED 20.2L -> 11L mash in, 9.2L sparge
- STRIKE WATER TEMP 55ºC
- TOTAL MASH VOLUME 21.92L
- PREBOIL WORT 17.85L
- POSTBOIL WORT 12.0L
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11 L Beta-glucanase High: improve head Infusion -- 55 °C 15 min
Saccharification/Beta-amylase; extract main fermentable sugars Infusion -- 65 °C 60 min
Glyco-protein/Alpha-amylase: stabilize head/foam Infusion -- 72 °C 20 min
Mash out: improve extraction Infusion -- 76 °C 10 min
9.2 L Sparge Sparge -- 76 °C 20 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 20.2 L) 20.6
Mash volume with grains (equipment estimates 21.7 L) 22.1
Grain absorption losses -2.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 17.4 L) 17.9
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 8.8
Top off amount 3.2
Volume into fermentor 12
Total: 20.6  
Equipment Profile Used: System Default
 
Notes
  • Add salts and acid to mash water and sparge water as described in water chemistry

  • Insert chiller at 15' into the boil

  • Add candi syrup at 10'

  • Chill to 18ºC

  • Areate thoroughly (at least 90")

  • Pitch WLP510 Bastogne at 18ºC

  • Raise temp 0.5ºC/day to 22.5ºC (6 days)

  • Lower down to 18ºC and rack to secondary

  • Add 1/2tsp yeast nutrient

  • Pitch WLP653 Brettanomyces Lambicus at 18ºC

  • Raise to 22.5ºC in 7 days

  • Keep it at 22.25ºC for 7 days

  • Lower down to 18ºC in 7 days

  • Dry hop for 7 days

  • Bottle condition at 18ºC for at least 4 weeks

  • Ideally cellar for at least 5 months

  • Fridge at least 24h
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  • Last Updated: 2019-09-22 00:59 UTC