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Orval Trappist

Method: All Grain
Style: Trappist Single
Boil Time: 75 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 75% (brew house)
Source: E Hines
Calories: 224 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)

Created: Saturday January 30th 2016

Original Gravity:

1.068

Final Gravity:

1.013

ABV (standard):

7.2%

IBU (tinseth):

29.4

SRM (morey):

11.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
20 lb	Belgian - Pilsner20 lb Pilsner	37	1.6	74.2%
3.50 lb	Belgian - CaraVienne3.5 lb CaraVienne	34	20	13%
3 lb	Candi Syrup - Belgian Candi Syrup - Amber (40L)3 lb Belgian Candi Syrup - Amber (40L)	32	40	11.1%
7 oz	German - Acidulated Malt7 oz Acidulated Malt	27	3.4	1.6%
26.94 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Goldings1 oz Goldings Hops	Pellet	5.2	Boil	60 min	8.22	11.1%
3 oz	Domestic Hallertau3 oz Domestic Hallertau Hops	Pellet	3.9	Boil	60 min	18.49	33.3%
1 oz	Styrian Goldings1 oz Styrian Goldings Hops	Pellet	1.7	Boil	60 min	2.69	11.1%
4 oz	Styrian Goldings4 oz Styrian Goldings Hops	Pellet	1.7	Dry Hop	0 days		44.4%
9 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Goldings (Pellet)	8.22	11.1%
3 oz	Domestic Hallertau (Pellet)	18.49	33.3%
5 oz	Styrian Goldings (Pellet)	2.69	55.5%
9 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
8 gal		Fly Sparge	--	153 °F	75 min
Starting Mash Thickness: 1.18 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
5 g	Yeast Neut		Other	Boil	15 min.

Yeast

White Labs - Belgian Bastogne Ale Yeast WLP510

Amount:	1 Each	Cost:
Attenuation (avg):	77%	Flocculation:	Medium
Optimum Temp:	66 - 72 °F	Starter:	Yes
Fermentation Temp:	70 °F	Pitch Rate:	-

Orval dregs in secondary

Amount:	1 Each	Cost:
Attenuation (avg):	0%	Flocculation:
Optimum Temp:	0 - 0 °F	Starter:	Yes
Fermentation Temp:	70 °F	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
45	10	14	50	50	60
Add salts to All waters 17 gallons RO only. Gypsum 4gm, Mag sulfate 2gm, Sod Chloride 0.5gm, Calcium Chloride 2 gm, Mag Chloride 3gm, Chalk 6gm. Do not add Phosphoric to mash.
Mash Chemistry and Brewing Water Calculator

Notes

Do not use Wy 3522 Ardennes yeast. Sparge with 9.5 Gallons RO. Collect 12.5 gallons. Note 2 Orval dregs in each 5 gallon secondary. Use Orval that has been stored at room temp not refrigerated. Bottle into Champagne bottles using 3oz bottling sugar/5 gallons. Brett will work for years to carbonate. (First batch way way over carbonated with 7oz per 5 gallons) Target IBU is around 25 to 30. The Dry hop with Styrian Goldings is essential. Original recipe calls for Perle bittering hops but I have found Perle are way to harsh.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2018-02-13 16:08 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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