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Orval Clone

Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 15 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jay
Calories: 161 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)

Created: Monday July 7th 2014

Original Gravity:

1.049

Final Gravity:

1.011

ABV (standard):

4.9%

IBU (tinseth):

37.9

SRM (morey):

4.4

Mash pH

n/a

Cost $

n/a

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Brew Log History

Target 72°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
15 lb	Belgian - Pilsner15 lb Pilsner	37	1.6	71.4%
3 lb	Belgian - Pale Ale3 lb Pale Ale	38	3.4	14.3%
1 lb	German - Vienna1 lb Vienna	37	4	4.8%
1 lb	Belgian - CaraVienne1 lb CaraVienne	34	20	4.8%
1 lb	Candi Syrup - Belgian Candi Syrup - Clear1 lb Belgian Candi Syrup - Clear	32	0	4.8%
21 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Amarillo0.5 oz Amarillo Hops	Pellet	8.6	Boil	60 min	7.51	4.8%
3 oz	Hallertau Mittelfruh3 oz Hallertau Mittelfruh Hops	Pellet	3.8	Boil	60 min	19.91	28.6%
3 oz	Styrian Goldings3 oz Styrian Goldings Hops	Pellet	2.6	Boil	30 min	10.47	28.6%
4 oz	Styrian Goldings4 oz Styrian Goldings Hops	Pellet	2.6	Dry Hop	5 days		38.1%
10.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Amarillo (Pellet)	7.51	4.8%
3 oz	Hallertau Mittelfruh (Pellet)	19.91	28.6%
7 oz	Styrian Goldings (Pellet)	10.47	66.7%
10.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3 qt		Infusion	--	146 °F	60 min
Starting Mash Thickness: 1.5 qt/lb

Yeast

White Labs - Belgian Bastogne Ale Yeast WLP510

Amount:	1 Each	Cost:
Attenuation (avg):	77%	Flocculation:	Medium
Optimum Temp:	66 - 72 °F	Starter:	No
Fermentation Temp:	72 °F	Pitch Rate:	-

Brettanomyches Lambicus

Amount:	1 Each	Cost:
Attenuation (avg):	0%	Flocculation:
Optimum Temp:	0 - 0 °F	Starter:	No
Fermentation Temp:	72 °F	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Notes

90 minute boil. Chill to 60F. Oxygen for 90 seconds. Pitch yeast starter. Ramp primary from 60F to 72F over 10 days.
Rack off primary yeast and pitch Brettanomyces lambicus and dry hop in secondary for 4 weeks at 57F.

Use WLP510 or 500 if 510 is out of season...and it's only in season january/february.

Last Updated and Sharing

512

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Brews

Public: Yup, Shared
Last Updated: 2015-03-08 18:04 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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