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Wyeast Orval Clone

Method: All Grain
Style: Belgian Pale Ale
Boil Time: 90 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 9 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 73% (ending kettle)
Source: Wyeast
Calories: 180 calories (Per 12oz)
Carbs: 11.5 g (Per 12oz)

Created: Thursday June 27th 2019

Original Gravity:

1.056

Final Gravity:

1.004

ABV (standard):

6.9%

IBU (tinseth):

36.5

SRM (morey):

5.5

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 lb	Belgian - Pale Ale5 lb Pale Ale	38	3.4	42.4%
2.70 lb	Belgian - Pilsner2.7 lb Pilsner	37	1.6	22.9%
1 lb	German - Carapils1 lb Carapils	35	1.3	8.5%
1.10 lb	American - Munich - Light 10L1.1 lb Munich - Light 10L	33	10	9.3%
0.40 lb	German - Acidulated Malt0.4 lb Acidulated Malt	27	3.4	3.4%
0.10 lb	Belgian - CaraMunich0.1 lb CaraMunich	33	50	0.8%
1.50 lb	Candi Syrup - Belgian Candi Syrup - Blanc1.5 lb Belgian Candi Syrup - Blanc	42	0	12.7%
11.80 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops	Pellet	4	Boil	60 min	14.18	19.2%
0.50 oz	Styrian Goldings0.5 oz Styrian Goldings Hops	Pellet	5.5	Boil	60 min	9.75	9.6%
0.80 oz	Hallertau Hersbrucker0.8 oz Hallertau Hersbrucker Hops	Pellet	4	Boil	30 min	8.72	15.4%
0.40 oz	Styrian Goldings0.4 oz Styrian Goldings Hops	Pellet	5.5	Boil	15 min	3.87	7.7%
1 oz	Styrian Goldings1 oz Styrian Goldings Hops	Pellet	5.5	Aroma	0 min		19.2%
1.50 oz	Strisselspalt1.5 oz Strisselspalt Hops	Pellet	3.5	Dry Hop	5 days		28.8%
5.20 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.80 oz	Hallertau Hersbrucker (Pellet)	22.9	34.6%
1.90 oz	Styrian Goldings (Pellet)	13.62	36.5%
1.50 oz	Strisselspalt (Pellet)		28.8%
5.20 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
2 g	Calcium Chloride (dihydrate)		Water Agt	Mash	1 hr.
4.70 g	Gypsum		Water Agt	Mash	1 hr.

Yeast

White Labs - Belgian Bastogne Ale Yeast WLP510

Amount:	1 Each	Cost:
Attenuation (custom):	92%	Flocculation:	Medium
Optimum Temp:	66 - 72 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 110 B cells required

Wyeast - Brettanomyces lambicus 5526

Amount:	1 Each	Cost:
Attenuation (custom):	92%	Flocculation:	Medium
Optimum Temp:	60 - 75 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 110 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.2 Volumes

Target Water Profile

Beaverton Public Water (Bull Run)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Step Mash Schedule

Mash in malts at 142 °F (61 °C) and rest for 15 minutes.
Heat mash to 154 °F (67 °C) and rest for 25 minutes.
Heat mash to 162 °F (72 °C) and rest for 30 minutes.
Heat mash to 170 °F (76 °C) and rest for 10 minutes.
Sparge at 170 °F (76 °C) until kettle is full (1.042 specific gravity)

When you add dry hops add 2 bottle dregs of Orval into secondary

Sources:

Brew Like a Monk Stan Heironymous

Milk the Funk Wiki Wyeast's- Orval Clone
http://www.milkthefunk.com/wiki/Orval

Also the Orval Clone thread from the homebrewers association

https://www.homebrewersassociation.org/forum/index.php?topic=346.0

Last Updated and Sharing

2,026

Views

Brews

Public: Yup, Shared
Last Updated: 2020-01-24 18:22 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

Other Brewers Who Brewed This Recipe:

Bomar

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