Difference between revisions of "Orval"
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ORVAL CLONE - Overview | ORVAL CLONE - Overview | ||
| − | The brewing techniques similar to those of pale ales and bitters. | + | *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. | + | *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. | + | *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. | + | *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. | + | *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. | + | *The beer is dry hopped in the secondary to produce a delicate spicy hop aroma. |
| − | [[Brettanomyces]] culture in the secondary and for bottle conditioning. | + | *[[Brettanomyces]] culture in the secondary and for bottle conditioning. |
| − | This gives the beer a very unique flavor profile. | + | *This gives the beer a very unique flavor profile. |
| − | Beer develops flavors and aromas reminiscent of pie cherry and other Brett characters. | + | *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. | + | *Ferments some of the remaining complex sugars present in the beer, which gives it a high level of carbonation. |
| + | |||
BREWING TECHNIQUES | BREWING TECHNIQUES | ||
| + | |||
Malt Bill | Malt Bill | ||
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Boil | Boil | ||
| − | Add Belgian candi sugar to increase gravity to 1.054. | + | *Add Belgian candi sugar to increase gravity to 1.054. |
| − | Boil for one hour, adding hops at the following times: | + | *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. | + | *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. | + | *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. | + | *End of boil add Styrian Goldings for finish hops. |
| − | Cool wort to ~63 °F (17 °C). | + | *Cool wort to ~63 °F (17 °C). |
| + | |||
Fermentation | Fermentation | ||
| − | Pitch with a mild Belgian ale strain (Wyeast 3522). | + | *Pitch with a mild Belgian ale strain (Wyeast 3522). |
| − | Ferment at 65 °F (18 °C) for 4-6 days. | + | *Ferment at 65 °F (18 °C) for 4-6 days. |
| − | Rack to secondary. | + | *Rack to secondary. |
| − | Add the Brettanomyces culture (Wyeast 5526) | + | *Add the Brettanomyces culture (Wyeast 5526) |
| − | Add Styrian Golding whole hops. | + | *Add Styrian Golding whole hops. |
| − | Condition for two weeks in secondary at cellar temperature (50-60 °F/10-15 °C). | + | *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. | + | *Prime with dextrose or malt extract and bottle. |
| − | Condition at cellar temperature for 6 weeks. | + | *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. | + | *This beer can be stored for months to years, during which the hop aroma will subside and the Brett character will become more pronounced. |
Revision as of 11:32, 4 January 2018
Website: http://www.orval.be/website/#
Contents
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
- Orval's website details how the beer is produced.
- "A visit to Orval brewery", Ed's Beer Site - information about recipe, process, and fermentation profile.
- "Coming to an understanding with Orval yeast", Ed's Beer Site.
- "Inside Orval" by Christian T. DeBenedetti, BrewingTechniques, 1998.
- Gus Addkison's "Inspired Beer - Orval."