Brewer's Friend

Print

Opus Orval #2

197 calories 13.1 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Bière de Garde
Boil Time: 90 min
Batch Size: 16 gallons (fermentor volume)
Pre Boil Size: 17.5 gallons
Post Boil Size: 5.3 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.185 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Bomar
Calories: 197 calories (Per 12oz)
Carbs: 13.1 g (Per 12oz)
Created: Sunday April 12th 2020
1.061
1.005
7.4%
33.0
12.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb US - Pale 2-Row16 lb Pale 2-Row 37 1.8 43.2%
8 lb American - Pilsner8 lb Pilsner 37 1.8 21.6%
6 lb Munich - Light 10L6 lb Munich - Light 10L 33 10 16.2%
3 lb American - Carapils (Dextrine Malt)3 lb Carapils (Dextrine Malt) 33 1.8 8.1%
4 lb Belgian Candi Sugar - Amber/Brown (60L)4 lb Belgian Candi Sugar - Amber/Brown (60L) 38 60 10.8%
37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Domestic Hallertau2 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 8.77 15.4%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 60 min 11.25 15.4%
2 oz Hallertau Hersbrucker2 oz Hallertau Hersbrucker Hops Pellet 4 Boil 30 min 6.91 15.4%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 15 min 5.58 15.4%
2 oz Styrian Goldings2 oz Styrian Goldings Hops Pellet 5.5 Boil 1 min 0.53 15.4%
3 oz Saaz3 oz Saaz Hops Pellet 3.5 Dry Hop at 70 °F 1 days 23.1%
13 oz / $ 0.00
 
Yeast
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
2.67 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
64 - 82 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 317 B cells required
Omega Yeast Labs - All the Bretts OYL-218
Amount:
2.67 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Low
Optimum Temp:
68 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 317 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 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 Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 15.02 gal (60.06 qt). Suggest reducing strike water volume to 9.36 gal (37.44 qt) and adding 3.02 gal (12.06 qt) sparge/top-off. 12.38 49.5  
Strike water volume at mash thickness of 1.5 qt/lb 12.38 49.5  
Mash volume with grains (equipment estimates 4.32 g | 17.3 qt) 15.02 60.1  
Grain absorption losses -4.13 -16.5  
Remaining sparge water volume 9.17 36.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.33 1.3  
Pre boil volume (equipment estimates 7.93 g | 31.7 qt) 17.5 70  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.38 -1.5  
Post boil Volume 5.3 21.2  
Top off amount 10.7 42.8  
Going into fermentor 16 64  
Total: 21.55 86.2
Equipment Profile Used: System Default
 
Notes

The Elusive Orval Clone....like the Holy Grail...to get it right. Opus Orval #1 was pretty close except I didn't do one thing to the secondary...so I had a beautiful perfect beer that was missing that special something....hmmmmm....what is it?? The Brettonomyces is the answer so in this one, I will do that by adding Brett via Omega Yeast "All the Bretts" and let the secondary go for 2 weeks after a 1 week primary. Then I will bottle in my 500 ml sturdy belgian bottles and age for at least 3 months before I start in.....(I hope I can exhibit some modicum of control over myself).

Last Updated and Sharing
 
532
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2026-06-03 23:45 UTC