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Orval with NZ hops

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

Original Gravity:

1.055

Final Gravity:

1.005

ABV (standard):

6.6%

IBU (tinseth):

34.6

SRM (morey):

5.7

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	IBU	Bill %
30 g	Nelson Sauvin (Pellet) 30 g Nelson Sauvin (Pellet) Hops	26.84	52.7%
6.90 g	Motueka (Pellet) 6.9 g Motueka (Pellet) Hops	7.81	12.1%
20 g	Motueka (Pellet) 20 g Motueka (Pellet) Hops		35.1%
56.90 g / $ 0.00

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

Other Ingredients

Amount	Name	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

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

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2019-09-22 00:59 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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