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Orval Clone

182 calories 15.5 g 330 ml
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Beer Stats
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
1.060
1.010
6.6%
34.1
8.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost 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)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 Cost 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
 
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
 
Mash Guidelines
Amount Description 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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 13.2
Mash volume with grains 16.6
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 20 L) 18
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 25
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 21
Going into fermentor 21
Total: 31.2  
Equipment Profile Used: System Default
 
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.

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  • Last Updated: 2019-12-11 10:28 UTC