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Opus Orval #2

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

24C1. Biere de Garde

by WAWooldridge

OG: 1.074 FG: 1.013 ABV: 8.0% IBU: 30

Original Gravity:

1.058

Final Gravity:

1.005

ABV (standard):

7.0%

IBU (tinseth):

35.0

SRM (morey):

11.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	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)	38	60	9.4%
13.25 lbs / $ 0.00

Hops

Amount	Variety	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

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Domestic Hallertau (Pellet)	12.73	20%
1 oz	East Kent Goldings (Pellet)	12.21	20%
1 oz	Hallertau Hersbrucker (Pellet)	10.03	20%
1 oz	Styrian Goldings (Pellet)		20%
1 oz	Saaz (Pellet) 0.99999999771257 oz Saaz (Pellet) Hops		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

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).

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2021-02-16 05:27 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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