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Orval

190 calories 18 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 90 min
Batch Size: 21 liters (ending kettle volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 80% (ending kettle)
Calories: 190 calories (Per 330ml)
Carbs: 18 g (Per 330ml)
Created: Tuesday August 4th 2015
1.062
1.013
6.3%
33.0
8.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.80 kg Belgian - Pale Ale2.8 kg Pale Ale 38 3.4 59.6%
1 kg Belgian - Munich1 kg Munich 38 6 21.3%
0.10 kg United Kingdom - Extra Dark Crystal 160L0.1 kg Extra Dark Crystal 160L 33 160 2.1%
0.80 kg Cane Sugar0.8 kg Cane Sugar - (late boil kettle addition) 46 0 17%
4.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
96 g Hallertau Hersbrucker96 g Hallertau Hersbrucker Hops Pellet 2.3 Boil 60 min 28.91 79.3%
15 g Styrian Goldings15 g Styrian Goldings Hops Pellet 4.2 Boil 15 min 4.09 12.4%
10 g Styrian Goldings10 g Styrian Goldings Hops Pellet 4.2 Dry Hop 60 days 8.3%
121 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Irish Moss Fining Boil 15 min.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 240 B cells required
WLP650
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 240 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Cane Sugar       Amount: 130       CO2 Level: 2.4 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 67 °C 60 min
Infusion -- 78 °C 15 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 11.7
Mash volume with grains 14.3
Grain absorption losses -3.9
Remaining sparge water volume 17.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.6 L) 24
Volume increase from sugar/extract (late additions) 0.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil volume (equipment estimates 15.4 L) 21
Estimated amount in fermentor 21
Total: 28.8  
Equipment Profile Used: System Default
 
Notes

Add sugar and yeast nutrients with 15 minutes left in boil. Cool wort and transfer to fermenter. Aerate wort and pitch beer yeast. Ferment at 70 °F (21 °C). Rack to secondary when fermentation is complete and add Brettanomyces and dry hops. Let condition for 2 months before bottling. Bottle in heavy bottles.

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  • Last Updated: 2017-05-10 06:55 UTC