Orval Recipe Please....

[Ross]

Hi Belgian Brewers,

I'm after an Orval recipe, a friend has just recultered the bottle yeast (hope it's the primary strain?) - I believe there was one in BYO May/June 2005, but unfortunately I started my subscription just after this issue.

Any help much appreciated....

Cheers Ross

 

[hockadays]

Hey Ross,

From Clone Brews,

19L
SRM 11

3.9kg Belgian Pale 2row
.23 40L crystal malt
.17kg Belgian Caravienne
.68kg Clear candi sugar

OG 1.061
FG 1.012

Styrian Goldings and Hersbrucker at 60mins 50% each
28g Styrian Gold flavour hop15mins
14g Styrian @ 3mins

Total IBUS is 33

Orange peel and Coriander

and 14g of Styrian Goldings in secondary ( dry hop)

Matt

 

[Borret]

From 'brew like a monk' (and from memory) the bottle is primarily a brett strain that is used for bottle conditioning. The primary strain is available from whitelabs (not wyeast).
Brew like a monk actually suggested using the whitelabs and then dumping the dregs of a few bottle into the bottling buket and going from there to try and emulate the real thing on a homebrew scale.

So personally I wouldn't use the bottle culture if your trying to do this brew. You also need to decide on your position on introducing 'brett' to your brewery if you do use it.
Hope that helps...

Cheers

Brent

 

[warrenlw63]

This is the recipe from Brew Like A Monk. Yuck! Orval :blink:

Original Gravity 1.057
Final Gravity: 1.009
ABV 6.3
IBU: 32
Grist Bill:
Pilsner Malt 76%
CaraVienna 13%
Amber Candi Sugar 11%

Hops:
Perle (7.7% AAU) for 80 mins (28 IBU)
Goldings (4.3% AAU) for 15 minutes (4 IBU)
Goldings (4.3 AA) dry hop, 1.6 ounces for 5 gallons

Mash 68 degrees
Boil: 90 mins
Yeast: White Labs WLP510
Dregs of 2 bottles of Orval added at bottling

Fermentation: 22c for 13 days
Secondary 22c 14 days dry hops added for last week.

 

[Ross]

From 'brew like a monk' (and from memory) the bottle is primarily a brett strain that is used for bottle conditioning. The primary strain is available from whitelabs (not wyeast).
Brew like a monk actually suggested using the whitelabs and then dumping the dregs of a few bottle into the bottling buket and going from there to try and emulate the real thing on a homebrew scale.

So personally I wouldn't use the bottle culture if your trying to do this brew. You also need to decide on your position on introducing 'brett' to your brewery if you do use it.
Hope that helps...

Cheers

Brent

[post="124043"][/post]​

Thanks Brent, I've got "Brew like a Monk", (should have thought of it) so i'll do a bit of research.

cheers Ross

 

[Borret]

Thanks Warren, I didn't have it on hand. The joy's of working from home eh'

Brent

 

[warrenlw63]

Working ?!?

That's an over-descriptive. :lol:

Warren -

 

[warrenlw63]

Funny this. I don't particularly like this beer but feel compelled to help others. :lol:

A very good article written a few years ago by Brewing Techniques Magazine.

Inside Orval

You'll get some hints here too.

Warren -

 

[sjc]

Thanks Ross and others for the Orval info. Last time I made it just with the culture in the orval bottle. Very attenuative and finishes reasonably tart. Did a side by side comparison of mine (bottled 2003) with the commercial one (bottled 2002) and I could detect definite similarities and differences. I might try this next one using the whitelabs strain in the primary and the bottle strain in the secondary.
Cheers
Stephen.

 

[Ross]

Thanks guys for the great responses, The info was for Stephen, who I see has just made his first post (about bloody time )


cheers Ross

 

[Steve]

Onya Stephen - Welcome onboard! Even though Ive never heard of or tasted an orval I hope it goes well. :beer:
Cheers
Steve

 

[sjc]

Thanks Steve and Ross!
My first impression of Orval was barnyard aromas but after a few mouthfuls I thought I've just got to try and replicate this. So this is the second time around.
Cheers
Stephen.

 

[Steve]

"barnyard" aromas....thats a very descriptive way of putting it. The barnyards ive come across when I was a lad leave a little to be desired! Definately wouldnt be drinking something that smelt of one :lol:
Cheers
Steve

 

[Malnourished]

There's a very interesting discussion about cloning Orval here.

One thing which differs from the BLAM info is fermentation temp. They cite fermentation temps of either 14-15C or 14-22C. I'd be inclined to think that they pitch at 14C and it rises to 22C during fermentation, but this is pure speculation. I can't imagine it would make a huge difference once the Brettanomyces kick in anyway.

Also, it's my understanding that the Brettanomyces being added at bottling is a relatively new thing. If you're after a more "traditional" clone you might want to add the Brett. to secondary.

 

[sjc]

Hi Steve
the aroma and the taste are not identical! Perhaps like Durian fruit which is reputed to smell vile but if you can get past that the fruit is quite good. Now that's something I haven't yet tried.

Must be lager brewing weather in Canberra by now.

Cheers
Stephen.

 

[Steve]

sjc - definately feels like lager brewing temps here now. Im lucky to have my fridge so can brew them all year round.
Cheers
Steve

 

[markws]

ross

i will send a pm later with information and the recipe requested

markws