Brewer's Friend

Print

Wyeast Orval Clone

180 calories 11.5 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 90 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 9 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 73% (ending kettle)
Source: Wyeast
Calories: 180 calories (Per 12oz)
Carbs: 11.5 g (Per 12oz)
Created: Thursday June 27th 2019
Similar Recipes

Rudy's Belgian Pale

by Wiregrass Brewing Company

OG: 1.052 FG: 1.009 ABV: 5.7% IBU: 31

1.056
1.004
6.9%
36.5
5.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Belgian - Pale Ale5 lb Pale Ale 38 3.4 42.4%
2.70 lb Belgian - Pilsner2.7 lb Pilsner 37 1.6 22.9%
1 lb German - Carapils1 lb Carapils 35 1.3 8.5%
1.10 lb American - Munich - Light 10L1.1 lb Munich - Light 10L 33 10 9.3%
0.40 lb German - Acidulated Malt0.4 lb Acidulated Malt 27 3.4 3.4%
0.10 lb Belgian - CaraMunich0.1 lb CaraMunich 33 50 0.8%
1.50 lb Candi Syrup - Belgian Candi Syrup - Blanc1.5 lb Belgian Candi Syrup - Blanc 42 0 12.7%
11.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 14.18 19.2%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 9.75 9.6%
0.80 oz Hallertau Hersbrucker0.8 oz Hallertau Hersbrucker Hops Pellet 4 Boil 30 min 8.72 15.4%
0.40 oz Styrian Goldings0.4 oz Styrian Goldings Hops Pellet 5.5 Boil 15 min 3.87 7.7%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Aroma 0 min 19.2%
1.50 oz Strisselspalt1.5 oz Strisselspalt Hops Pellet 3.5 Dry Hop 5 days 28.8%
5.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4.70 g Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - Belgian Bastogne Ale Yeast WLP510
Amount:
1 Each
Cost:
Attenuation (custom):
92%
Flocculation:
Medium
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
Wyeast - Brettanomyces lambicus 5526
Amount:
1 Each
Cost:
Attenuation (custom):
92%
Flocculation:
Medium
Optimum Temp:
60 - 75 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Beaverton Public Water (Bull Run)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.86 15.5  
Mash volume with grains 4.69 18.7  
Grain absorption losses -1.29 -5.2  
Remaining sparge water volume 6.56 26.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.12 0.5  
Pre boil volume (equipment estimates 8.39 g | 33.6 qt) 9 36  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.6  
Post boil volume (equipment estimates 6.61 g | 26.4 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 10.42 41.7
Equipment Profile Used: System Default
 
Notes

Step Mash Schedule

Mash in malts at 142 °F (61 °C) and rest for 15 minutes.
Heat mash to 154 °F (67 °C) and rest for 25 minutes.
Heat mash to 162 °F (72 °C) and rest for 30 minutes.
Heat mash to 170 °F (76 °C) and rest for 10 minutes.
Sparge at 170 °F (76 °C) until kettle is full (1.042 specific gravity)

When you add dry hops add 2 bottle dregs of Orval into secondary

Sources:

Brew Like a Monk Stan Heironymous

Milk the Funk Wiki Wyeast's- Orval Clone
http://www.milkthefunk.com/wiki/Orval

Also the Orval Clone thread from the homebrewers association

https://www.homebrewersassociation.org/forum/index.php?topic=346.0

Last Updated and Sharing
 
3,069
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-01-24 18:22 UTC