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Orval
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==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.Overview*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
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 Site - information about recipe, process, and fermentation profile.]
* [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==