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Orval clone

190 calories 18 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 66% (brew house)
Source: PeterM
Calories: 190 calories (Per 330ml)
Carbs: 18 g (Per 330ml)
Created: Tuesday March 24th 2020
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OG: 1.066 FG: 1.017 ABV: 6.5% IBU: 31

1.062
1.013
6.4%
30.2
6.1
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Belgian - Pale Ale2.5 kg Pale Ale 38 3.4 43.1%
1.50 kg German - Pilsner1.5 kg Pilsner 38 1.6 25.9%
0.50 kg Munich0.5 kg Munich 37 6 8.6%
0.50 kg Briess - Carapils Malt0.5 kg Carapils Malt 34.5 1.5 8.6%
0.05 kg Crisp Malting - Crystal 60L0.05 kg Crystal 60L 33.1 60 0.9%
0.50 kg United Kingdom - Wheat0.5 kg Wheat 37 2 8.6%
250 g Corn Sugar - Dextrose250 g Corn Sugar - Dextrose 42 0.5 4.3%
5.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
70 g Styrian Goldings70 g Styrian Goldings Hops Pellet 2.5 Boil 60 min 20.91 53.8%
30 g Hallertau Hersbrucker30 g Hallertau Hersbrucker Hops Pellet 2.7 Boil 15 min 4.8 23.1%
30 g Styrian Goldings30 g Styrian Goldings Hops Pellet 2.5 Boil 15 min 4.45 23.1%
130 g / $ 0.00
 
Yeast
White Labs - Belgian Bastogne Ale Yeast WLP510
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.7
Mash volume with grains 20.3
Grain absorption losses -5.6
Remaining sparge water volume (equipment estimates 16 L) 14.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 26.4 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume (equipment estimates 20 L) 23
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23 L) 20
Total: 31.3  
Equipment Profile Used: System Default
 
Notes

First attempt Mar 20. Transferred to secondary after 10 days and primary fermentation complete. Added the dregs from 2 orval bottles and then slowly fermented for another 5-6 weeks at ambient temp ending at about 1006 FG. Then priming sugar added and bottled. Tasting notes: very dry with exagerated Orval / bret character.

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  • Last Updated: 2021-01-24 13:36 UTC