Difference between revisions of "Orval"

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Website: http://www.orval.be/website/#
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'''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).]
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* [https://www.facebook.com/groups/MilkTheFunk/permalink/2197538166941052/ Discussion on using Orval dregs.]
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* [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===
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* 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.
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* The [[Table_of_Contents#Experiments|Brett experiments on the wiki]] use a ''Brettanomyces'' isolated that Mark Trent isolated from Orval bottles.
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===External Resources===
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* [https://www.youtube.com/watch?v=IwHxEaWDaZI Ron Pattinson explains that Orval closely represents 19th century English stock IPAs on the Doug Piper show.]
  
 
==Clone Recipe==
 
==Clone Recipe==
Wyeast Clone Recipe
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Wyeast Orval Clone Recipe
ORVAL CLONE
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Overview
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ORVAL CLONE - Overview
 +
 
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*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.
 +
 
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'''BREWING TECHNIQUES'''
  
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
 
Malt Bill
  
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Boil
 
Boil
  
Add Belgian candi sugar to increase gravity to 1.054.
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*Add Belgian candi sugar to increase gravity to 1.054.
Boil for one hour, adding  hops at the following times:
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*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.
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*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.
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*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.
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*End of boil add Styrian Goldings for finish hops.
Cool wort to ~63 °F (17 °C).
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*Cool wort to ~63 °F (17 °C).
 +
 
 
Fermentation
 
Fermentation
  
Pitch with a mild Belgian ale strain (Wyeast 3522).
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*Pitch with a mild Belgian ale strain (Wyeast 3522).
Ferment at 65 °F (18 °C) for 4-6 days.
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*Ferment at 65 °F (18 °C) for 4-6 days.
Rack to secondary.
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*Rack to secondary.
Add the Brettanomyces culture (Wyeast 5526)
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*Add the Brettanomyces culture (Wyeast 5526)
Add Styrian Golding whole hops.
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*Add Styrian Golding whole hops.
Condition for two weeks in secondary at cellar temperature (50-60 °F/10-15 °C).
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*Condition for two weeks in secondary at cellar temperature (50-60 °F/10-15 °C).
 +
 
 
Bottling
 
Bottling
  
Prime with dextrose or malt extract and bottle.
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*Prime with dextrose or malt extract and bottle.
Condition at cellar temperature for 6 weeks.
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*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.
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*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===
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* [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://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.]
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* [http://www.morebeer.com/brewingtechniques/library/backissues/issue6.3/debenedetti.html "Inside Orval" by Christian T. DeBenedetti, BrewingTechniques, 1998.]
 
* [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."]
 
* [http://www.thefarmhouseobsession.com/2017/10/inspired-beer-orval.html Gus Addkison's "Inspired Beer - Orval."]
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===External Links===
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* [https://www.orval.be/en/ Official Website]
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* [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).]
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* [https://www.facebook.com/groups/MilkTheFunk/posts/1619533264741548/ MTF post by Ed Wray and link to his experiences at Orval.]
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* [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==

Latest revision as of 20:46, 16 June 2024

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

External Resources

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