Orval ?

[Benjamin_B]

Hi all, can anyone recommend a good Orval clone recipe -- anyone have experience making it?

 

[strange-steve]

I'm actually planning an Orval clone to brew in a few weeks. Another brewer gave me a bottle of his clone and it was incredibly close, his recipe follows:

3kg Pale Malt
1kg Vienna Malt
100g Caramunich
500g Sugar

60g Hallertauer Mittelfruh @ 60 mins
30g Styrian goldings @ 15 mins
30g Styrian goldings @ 0 mins
60g Styrian goldings dry hop for final 7 days

WLP510 Bastogne Ale for 2 weeks then add WLP650 and leave for 4 weeks

Mash at 65° aim for OG of 1.057 and 37 IBU

 

[TheRedDarren]

I'm actually planning an Orval clone to brew in a few weeks. Another brewer gave me a bottle of his clone and it was incredibly close, his recipe follows:

3kg Pale Malt
1kg Vienna Malt
100g Caramunich
500g Sugar

60g Hallertauer Mittelfruh @ 60 mins
30g Styrian goldings @ 15 mins
30g Styrian goldings @ 0 mins
60g Styrian goldings dry hop for final 7 days

WLP510 Bastogne Ale for 2 weeks then add WLP650 and leave for 4 weeks

Mash at 65° aim for OG of 1.057 and 37 IBU

Keep us posted on this please Steve.

 

[strange-steve]

Keep us posted on this please Steve.

Will do, I have a brew next week then the Orval is next on the list :thumb:

 

[Benjamin_B]

Thank you -- very interesting. Do you add the 500g sugar together with the second yeast after 2 weeks?

I'm actually planning an Orval clone to brew in a few weeks. Another brewer gave me a bottle of his clone and it was incredibly close, his recipe follows:

3kg Pale Malt
1kg Vienna Malt
100g Caramunich
500g Sugar

60g Hallertauer Mittelfruh @ 60 mins
30g Styrian goldings @ 15 mins
30g Styrian goldings @ 0 mins
60g Styrian goldings dry hop for final 7 days

WLP510 Bastogne Ale for 2 weeks then add WLP650 and leave for 4 weeks

Mash at 65° aim for OG of 1.057 and 37 IBU

 

[strange-steve]

Thank you -- very interesting. Do you add the 500g sugar together with the second yeast after 2 weeks?

No add the sugar towards the end of the boil. It helps lighten the body and give the characteristic dry finish.

 

[Benjamin_B]

No add the sugar towards the end of the boil. It helps lighten the body and give the characteristic dry finish.

So what does the second yeast do? How can there be any sugar left after two weeks?

 

[strange-steve]

The second yeast is a brettanomyces strain which is able to ferment sugars that most sacc strains can't. It's this wild yeast which gives Orval it's very distinctive flavour, without it all you have is a standard Belgian pale ale.

 

[Benjamin_B]

The second yeast is a brettanomyces strain which is able to ferment sugars that most sacc strains can't. It's this wild yeast which gives Orval it's very distinctive flavour, without it all you have is a standard Belgian pale ale.

Interesting. Thank you.