Difference between revisions of "Orval"
m |
(→See Also) |
||
| (20 intermediate revisions by 3 users not shown) | |||
| Line 1: | Line 1: | ||
| − | + | '''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.babblebelt.com/newboard/thread.html?tid=1108752780&th=1275339078&pg=21&tpg=1&add=1 Chad Yakobson. The Burgundian Babblebelt forum. 06/09/2010.]</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== | ==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/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== | ==See Also== | ||
===Additional Articles on MTF Wiki=== | ===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. | ||
===External Resources=== | ===External Resources=== | ||
| + | * [https://www.youtube.com/watch?v=IwHxEaWDaZI Ron Pattinson explains that Orval closely represents 19th century English stock IPAs on the Doug Piper show.] | ||
| + | |||
| + | ==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=== | ||
| + | * [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://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://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.] | ||
| Line 14: | Line 81: | ||
* [http://www.morebeer.com/brewingtechniques/library/backissues/issue6.3/debenedetti.html "Inside Orval" by Christian T. DeBenedetti, BrewingTechniques, 1998.] | * [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."] | * [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== | ==References== | ||
Latest revision as of 19:46, 16 June 2024
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]
Contents
MTF Threads
- Discussion of cloning ingredients/microbes, and possible sources of microbes (WLP650 and WLP510).
- Discussion on using Orval dregs.
- Walter P. Pfliegler isolates S. kudriavzevii from two bottles of Orval.
See Also
Additional Articles on MTF Wiki
- Search the Brettanomyces commercial cultures wiki page for 'Orval' (use CTRL + F in your browser) to find commercial strains isolated from Orval.
- The Brett experiments on the wiki use a Brettanomyces isolated that Mark Trent isolated from Orval bottles.
External Resources
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
- Candisyrup.com clone recipe.
- 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."
External Links
- Official Website
- 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).
- MTF post by Ed Wray and link to his experiences at Orval.
- Orval recipe by John Holl; Sept 2020 Brew Your Own Magazine.