13,591
edits
Changes
→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/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==
===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===
* [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 Sites 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.]* [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==