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Orval

2,221 bytes added, 18:41, 11 November 2023
MTF Threads
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.orvalbabblebelt.com/newboard/thread.html?tid=1108752780&th=1275339078&pg=21&tpg=1&add=1 Chad Yakobson.be The Burgundian Babblebelt forum. 06/website09/2010.]</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==
* [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'''
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
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==

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