Opus Orval #2 - Beer Recipe - Brewer's Friend

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Opus Orval #2

187 calories 12.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Bière de Garde
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.3 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Bomar
Calories: 187 calories (Per 12oz)
Carbs: 12.6 g (Per 12oz)
Created: Sunday April 12th 2020
1.058
1.005
7.0%
35.0
11.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb US - Pale 2-Row6 lb Pale 2-Row 37 1.8 45.3%
3 lb American - Pilsner3 lb Pilsner 37 1.8 22.6%
2 lb Munich - Light 10L2 lb Munich - Light 10L 33 10 15.1%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 7.5%
1.25 lb Belgian Candi Sugar - Amber/Brown (60L)1.25 lb Belgian Candi Sugar - Amber/Brown (60L) 38 60 9.4%
13.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 12.73 20%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 60 min 8.16 10%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 30 min 10.03 20%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 15 min 4.05 10%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 0 min 20%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Dry Hop at 70 °F 0 days 20%
5 oz / $ 0.00
 
Yeast
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
64 - 82 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
Omega Yeast Labs - All the Bretts OYL-218
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Low
Optimum Temp:
68 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.5 18  
Mash volume with grains (equipment estimates 4.76 g | 19 qt) 5.46 21.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 4.85 g | 19.4 qt) 4.65 18.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.1 0.4  
Pre boil volume (equipment estimates 7.7 g | 30.8 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5.3 21.2  
Top off amount 0.7 2.8  
Going into fermentor 6 24  
Total: 9.15 36.6
Equipment Profile Used: System Default
 
Notes

The Elusive Orval Clone....like the Holy Grail...to get it right. Opus Orval #1 was pretty close except I didn't do one thing to the secondary...so I had a beautiful perfect beer that was missing that special something....hmmmmm....what is it?? The Brettonomyces is the answer so in this one, I will do that by adding Brett via Omega Yeast "All the Bretts" and let the secondary go for 2 weeks after a 1 week primary. Then I will bottle in my 500 ml sturdy belgian bottles and age for at least 3 months before I start in.....(I hope I can exhibit some modicum of control over myself).

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  • Last Updated: 2021-02-16 05:27 UTC