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Orval Clone

Method: All Grain
Style: Trappist Single
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 74% (brew house)
Calories: 182 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)

Created: Wednesday December 11th 2019

Original Gravity:

1.060

Final Gravity:

1.010

ABV (standard):

6.6%

IBU (tinseth):

34.1

SRM (morey):

8.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.40 kg	American - Pale 2-Row2.4 kg Pale 2-Row	37	1.8	43.6%
1.60 kg	Belgian - Pilsner1.6 kg Pilsner	37	1.6	29%
0.60 kg	American - Munich - Light 10L0.6 kg Munich - Light 10L	33	10	10.9%
0.60 kg	German - Carapils0.6 kg Carapils	35	1.3	10.9%
0.06 kg	American - Caramel / Crystal 60L0.06 kg Caramel / Crystal 60L	34	60	1.1%
0.25 kg	Belgian Candi Sugar - Amber/Brown (60L) - (late boil kettle addition)	38	60	4.5%
5.51 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
30 g	Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops	Pellet	3.75	Boil	60 min	13.95	27.5%
15 g	Styrian Goldings15 g Styrian Goldings Hops	Pellet	5.5	Boil	60 min	10.23	13.8%
16 g	Hallertau Mittelfruh16 g Hallertau Mittelfruh Hops	Pellet	3.75	Boil	30 min	5.72	14.7%
8 g	Styrian Goldings8 g Styrian Goldings Hops	Pellet	5.5	Boil	30 min	4.19	7.3%
20 g	Styrian Goldings20 g Styrian Goldings Hops	Pellet	5.5	Aroma	0 min		18.3%
20 g	Styrian Goldings20 g Styrian Goldings Hops	Pellet	5.5	Dry Hop at 15 °C	14 days		18.3%
109 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
46 g	Hallertau Mittelfruh (Pellet)	19.67	42.2%
63 g	Styrian Goldings (Pellet) 63 g Styrian Goldings (Pellet) Hops	14.42	57.7%
109 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
13.1 L	Strike	75 °C	67 °C	60 min
	Temperature	--	61 °C	15 min
	Temperature	--	67 °C	25 min
	Temperature	--	72 °C	30 min
	Temperature	--	76 °C	10 min
12 L	Sparge	--	76 °C	--
Starting Mash Thickness: 2.5 L/kg Starting Grain Temp: 20 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 g	Whirlfloc		Water Agt	Boil	10 min.

Yeast

Wyeast - Belgian Ardennes 3522

Amount:	1 Each	Cost:
Attenuation (avg):	74%	Flocculation:	High
Optimum Temp:	18 - 29 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 108 B cells required

Wyeast - Brettanomyces lambicus 5526

Amount:	1 Each	Cost:
Attenuation (avg):	90%	Flocculation:	Medium
Optimum Temp:	16 - 24 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 108 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dme Amount: 314.5 g Temp: 20 °C CO₂ Level: 3 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

Notes

Add candy sugar at the beginning of the boil

Pitch with a mild Belgian ale strain (Wyeast 3522).
Ferment at 18 °C for 6 days.

Rack to secondary.
Add the Brettanomyces culture (Wyeast 5526)
Add Styrian Golding dry hop (preferably leaves, not pellets)

Condition for two weeks in secondary 10-15 °C

Bottling
Prime with dextrose or malt extract and bottle. Condition at 10-15 °C for 6 weeks.

Last Updated and Sharing

320

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Brews

Public: Yup, Shared
Last Updated: 2019-12-11 10:28 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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