Difference between revisions of "Orval"
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Primary fermentation is carried out with a mild Belgian strain of Saccharomyces cerevisiae. | 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. | The beer is dry hopped in the secondary to produce a delicate spicy hop aroma. | ||
| − | Brettanomyces culture in the secondary and for bottle conditioning. | + | [[Brettanomyces]] culture in the secondary and for bottle conditioning. |
This gives the beer a very unique flavor profile. | This gives the beer a very unique flavor profile. | ||
Beer develops flavors and aromas reminiscent of pie cherry and other Brett characters. | Beer develops flavors and aromas reminiscent of pie cherry and other Brett characters. | ||
Revision as of 10:30, 4 January 2018
Website: http://www.orval.be/website/#
Contents
MTF Threads
See Also
Additional Articles on MTF Wiki
Clone Recipe
Wyeast 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
- 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."