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Orwell Orval Clone

162 calories 10.4 g 330 ml
Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Post Boil Size: 23.5 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 58% (brew house)
Calories: 162 calories (Per 330ml)
Carbs: 10.4 g (Per 330ml)
Created Sunday July 4th 2021
1.054
1.004
6.6%
39.3
11.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Belgian - Pilsner4.5 kg Pilsner 37 1.6 80.4%
0.45 kg Cane Sugar0.45 kg Cane Sugar 46 0 8%
0.65 kg German - CaraMunich III0.65 kg CaraMunich III 34 57 11.6%
5.60 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
57 g Hallertau Mittelfruh57 g Hallertau Mittelfruh Hops Pellet 4 Boil 60 min 29.42 33.5%
28 g Styrian Goldings28 g Styrian Goldings Hops Pellet 5.5 Boil 15 min 9.86 16.5%
28 g Styrian Goldings28 g Styrian Goldings Hops Pellet 5.5 Whirlpool 10 min 16.5%
57 g Styrian Goldings57 g Styrian Goldings Hops Leaf/Whole 5.5 Dry Hop 7 days 33.5%
170 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
15.5 L Temperature 67 °C 60 min
16 L Sparge 76 °C --
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
10 ml White Labs - Clarity Ferm WLN4000 Fining Primary 0 min.
11 g Chalk Water Agt Mash 1 hr.
13 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
18 - 26 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 200 B cells required
Wyeast - Brettanomyces bruxellensis 5112
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Medium
Optimum Temp:
16 - 24 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 200 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
96 4 5 13 25 287
Mash Chemistry and Brewing Water Calculator
 
Notes

1 liter starter
Ferment at 19 degrees.
When finished rack the beer and add brett.
Hold for 1 month at 15 degrees.
Add dry hops in final week of brett fermentation

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-07-31 17:54 UTC
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