Difference between revisions of "Orval"

From Milk The Funk Wiki
Jump to: navigation, search
(added External Resource ""Coming to an understanding with Orval yeast", Ed's Beer Site.")
(MTF Threads)
(22 intermediate revisions by 3 users not shown)
Line 1: Line 1:
Website: http://www.orval.be/website/#
+
'''Orval Brewery''' is a Belgian Trappist brewery located in the Guame region of Belgium. Its flagship beer, Orval, is known for going through a secondary fermentation in the bottle with a single strain of ''Brettanomyces bruxellensis''.<ref>[https://en.wikipedia.org/wiki/Orval_Brewery Orval Brewery.  Wikipedia.  Retrieved 10/23/2019.]</ref><ref>[http://www.babblebelt.com/newboard/thread.html?tid=1108752780&th=1275339078&pg=21&tpg=1&add=1 Chad Yakobson. The Burgundian Babblebelt forum.  06/09/2010.]</ref>  Beer historian Ron Pattinson has claimed that there is evidence to suggest that Orval is a close relative and perhaps even reflective of historical English pale ale.<ref>[http://barclayperkins.blogspot.com/2011/04/brettanomyces-and-pale-ale.html?showComment=1302003154073#c2179803049904055047 Ron Pattinson.  Shut Up About Barclay Perkins blog.  04/05/2011.  Retrieved 10/23/2019.]</ref>
  
 
==MTF Threads==
 
==MTF Threads==
 
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1278416635519881/ Discussion of cloning ingredients/microbes, and possible sources of microbes (WLP650 and WLP510).]
 
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1278416635519881/ Discussion of cloning ingredients/microbes, and possible sources of microbes (WLP650 and WLP510).]
 +
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2197538166941052/ Discussion on using Orval dregs.]
 +
* [https://www.facebook.com/groups/MilkTheFunk/posts/7594060890622059/ Walter P. Pfliegler isolates ''S. kudriavzevii'' from two bottles of Orval.]
  
 
==See Also==
 
==See Also==
 
===Additional Articles on MTF Wiki===
 
===Additional Articles on MTF Wiki===
 +
 +
* Search the [[Brettanomyces#Commercial_Cultures|''Brettanomyces'' commercial cultures]] wiki page for 'Orval' (use CTRL + F in your browser) to find commercial strains isolated from Orval.
 +
* The [[Table_of_Contents#Experiments|Brett experiments on the wiki]] use a ''Brettanomyces'' isolated that Mark Trent isolated from Orval bottles.
 +
 +
==Clone Recipe==
 +
Wyeast Orval Clone Recipe
 +
 +
ORVAL CLONE - Overview
 +
 +
*The brewing techniques similar to those of pale ales and bitters.
 +
*A two or three step infusion mash is done using a blend of malts to yield bright orange wort.
 +
*Styrian Golding and Hallertau-Hersbrucker hops are used throughout the boil to contribute flavor and bitterness around 33-35 IBUs.
 +
*Belgian candy sugar is used to boost the gravity in the kettle.
 +
*Primary fermentation is carried out with a mild Belgian strain of Saccharomyces cerevisiae.
 +
*The beer is dry hopped in the secondary to produce a delicate spicy hop aroma.
 +
*[[Brettanomyces]] culture in the secondary and for bottle conditioning.
 +
*This gives the beer a very unique flavor profile.
 +
*Beer develops flavors and aromas reminiscent of pie cherry and other Brett characters.
 +
*Ferments some of the remaining complex sugars present in the beer, which gives it a high level of carbonation.
 +
 +
'''BREWING TECHNIQUES'''
 +
 +
Malt Bill
 +
 +
*Pale 2-Row 49%
 +
*Pilsner malt 31%
 +
*Munich 10L 10%
 +
*Carapils 10%
 +
*Crystal 60L 1%
 +
 +
Mashing
 +
 +
*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).
 +
 +
Boil
 +
 +
*Add Belgian candi sugar to increase gravity to 1.054.
 +
*Boil for one hour, adding  hops at the following times:
 +
*At the beginning of the boil add 1 part Styrian Golding and 2 parts Hallertau-Hersbrucker to contribute ~23 IBUs.
 +
*30 minutes into the boil add 1 part Styrian Golding and 2 parts Hallertau-Hersbrucker to contribute ~10 IBUs.
 +
*End of boil add Styrian Goldings for finish hops.
 +
*Cool wort to ~63 °F (17 °C).
 +
 +
Fermentation
 +
 +
*Pitch with a mild Belgian ale strain (Wyeast 3522).
 +
*Ferment at 65 °F (18 °C) for 4-6 days.
 +
*Rack to secondary.
 +
*Add the Brettanomyces culture (Wyeast 5526)
 +
*Add Styrian Golding whole hops.
 +
*Condition for two weeks in secondary at cellar temperature (50-60 °F/10-15 °C).
 +
 +
Bottling
 +
 +
*Prime with dextrose or malt extract and bottle.
 +
*Condition at cellar temperature for 6 weeks.
 +
*This beer can be stored for months to years, during which the hop aroma will subside and the Brett character will become more pronounced.
  
  
 
===External Resources===
 
===External Resources===
 +
* [http://www.candisyrup.com/uploads/6/0/3/5/6035776/orval_clone_-_040.pdf Candisyrup.com clone recipe.]
 +
* [http://www.orval.be/en/58/How-Orval-beer-is-made Orval's website details how the beer is produced.]
 
* [http://edsbeer.blogspot.co.uk/2015/06/a-visit-to-orval-brewery.html?m=1 "A visit to Orval brewery", Ed's Beer Site - information about recipe, process, and fermentation profile.]
 
* [http://edsbeer.blogspot.co.uk/2015/06/a-visit-to-orval-brewery.html?m=1 "A visit to Orval brewery", Ed's Beer Site - information about recipe, process, and fermentation profile.]
 
* [https://edsbeer.blogspot.de/2017/03/coming-to-understanding-with-orval-yeast.html?m=1 "Coming to an understanding with Orval yeast", Ed's Beer Site.]
 
* [https://edsbeer.blogspot.de/2017/03/coming-to-understanding-with-orval-yeast.html?m=1 "Coming to an understanding with Orval yeast", Ed's Beer Site.]
 +
* [http://www.morebeer.com/brewingtechniques/library/backissues/issue6.3/debenedetti.html "Inside Orval" by Christian T. DeBenedetti, BrewingTechniques, 1998.]
 +
* [http://www.thefarmhouseobsession.com/2017/10/inspired-beer-orval.html Gus Addkison's "Inspired Beer - Orval."]
 +
 +
===External Links===
 +
* [https://www.orval.be/en/ Official Website]
 +
* [https://www.youtube.com/watch?v=4N03L8kPYQE Martyn Cornell discusses the history of ''Brettanomyces'' in IPA and makes a comparison to Orval as representing historical IPA; The Craft Beer Channel (~8:30 mins in).]
 +
* [https://www.facebook.com/groups/MilkTheFunk/posts/1619533264741548/ MTF post by Ed Wray and link to his experiences at Orval.]
 +
* [https://byo.com/recipe/ode-to-val-dor/?utm_source=Brew+Your+Own+-+Live&utm_campaign=a7240aedc3-BYO+Newsletter+%2392+Inactive+-+10%2F3 Orval recipe by John Holl; Sept 2020 Brew Your Own Magazine.]
  
 
==References==
 
==References==

Revision as of 18:41, 11 November 2023

Orval Brewery is a Belgian Trappist brewery located in the Guame region of Belgium. Its flagship beer, Orval, is known for going through a secondary fermentation in the bottle with a single strain of Brettanomyces bruxellensis.[1][2] Beer historian Ron Pattinson has claimed that there is evidence to suggest that Orval is a close relative and perhaps even reflective of historical English pale ale.[3]

MTF Threads

See Also

Additional Articles on MTF Wiki

Clone Recipe

Wyeast Orval Clone Recipe

ORVAL CLONE - Overview

  • The brewing techniques similar to those of pale ales and bitters.
  • A two or three step infusion mash is done using a blend of malts to yield bright orange wort.
  • Styrian Golding and Hallertau-Hersbrucker hops are used throughout the boil to contribute flavor and bitterness around 33-35 IBUs.
  • Belgian candy sugar is used to boost the gravity in the kettle.
  • Primary fermentation is carried out with a mild Belgian strain of Saccharomyces cerevisiae.
  • The beer is dry hopped in the secondary to produce a delicate spicy hop aroma.
  • Brettanomyces culture in the secondary and for bottle conditioning.
  • This gives the beer a very unique flavor profile.
  • Beer develops flavors and aromas reminiscent of pie cherry and other Brett characters.
  • Ferments some of the remaining complex sugars present in the beer, which gives it a high level of carbonation.

BREWING TECHNIQUES

Malt Bill

  • Pale 2-Row 49%
  • Pilsner malt 31%
  • Munich 10L 10%
  • Carapils 10%
  • Crystal 60L 1%

Mashing

  • 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).

Boil

  • Add Belgian candi sugar to increase gravity to 1.054.
  • Boil for one hour, adding hops at the following times:
  • At the beginning of the boil add 1 part Styrian Golding and 2 parts Hallertau-Hersbrucker to contribute ~23 IBUs.
  • 30 minutes into the boil add 1 part Styrian Golding and 2 parts Hallertau-Hersbrucker to contribute ~10 IBUs.
  • End of boil add Styrian Goldings for finish hops.
  • Cool wort to ~63 °F (17 °C).

Fermentation

  • Pitch with a mild Belgian ale strain (Wyeast 3522).
  • Ferment at 65 °F (18 °C) for 4-6 days.
  • Rack to secondary.
  • Add the Brettanomyces culture (Wyeast 5526)
  • Add Styrian Golding whole hops.
  • Condition for two weeks in secondary at cellar temperature (50-60 °F/10-15 °C).

Bottling

  • Prime with dextrose or malt extract and bottle.
  • Condition at cellar temperature for 6 weeks.
  • This beer can be stored for months to years, during which the hop aroma will subside and the Brett character will become more pronounced.


External Resources

External Links

References