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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.[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]

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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.


Malt Bill

  • Pale 2-Row 49%
  • Pilsner malt 31%
  • Munich 10L 10%
  • Carapils 10%
  • Crystal 60L 1%


  • 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).


  • 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).


  • 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).


  • 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.

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