Orval Clone - Beer Recipe - Brewer's Friend

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Orval Clone

161 calories 15.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 15 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jay
Calories: 161 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Monday July 7th 2014
1.049
1.011
4.9%
37.9
4.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb Belgian - Pilsner15 lb Pilsner 37 1.6 71.4%
3 lb Belgian - Pale Ale3 lb Pale Ale 38 3.4 14.3%
1 lb German - Vienna1 lb Vienna 37 4 4.8%
1 lb Belgian - CaraVienne1 lb CaraVienne 34 20 4.8%
1 lb Candi Syrup - Belgian Candi Syrup - Clear1 lb Belgian Candi Syrup - Clear 32 0 4.8%
21 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8.6 Boil 60 min 7.51 4.8%
3 oz Hallertau Mittelfruh3 oz Hallertau Mittelfruh Hops Pellet 3.8 Boil 60 min 19.91 28.6%
3 oz Styrian Goldings3 oz Styrian Goldings Hops Pellet 2.6 Boil 30 min 10.47 28.6%
4 oz Styrian Goldings4 oz Styrian Goldings Hops Pellet 2.6 Dry Hop 5 days 38.1%
10.50 oz / $ 0.00
 
Yeast
White Labs - Belgian Bastogne Ale Yeast WLP510
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Medium
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
-
Brettanomyches Lambicus
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 qt Infusion -- 146 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.74 gal (54.98 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.74 gal (6.98 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 7.5 30  
Mash volume with grains 9.1 36.4  
Grain absorption losses -2.5 -10  
Remaining sparge water volume (equipment estimates 8.91 g | 35.6 qt) 10.16 40.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 13.74 g | 55 qt) 15 60  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.24 -1  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 17.66 70.6
Equipment Profile Used: System Default
 
Notes

90 minute boil. Chill to 60F. Oxygen for 90 seconds. Pitch yeast starter. Ramp primary from 60F to 72F over 10 days.
Rack off primary yeast and pitch Brettanomyces lambicus and dry hop in secondary for 4 weeks at 57F.


Use WLP510 or 500 if 510 is out of season...and it's only in season january/february.

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  • Last Updated: 2015-03-08 18:04 UTC