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My Orval Clone
Belgian Specialty Ale • All Grain • 19.50 L
My regular line brew of this month is an attempt to clone the Orval, a very popular trapist ale. There are several sources about cloning this beer on the net. As far as I understand, the important keys for cloning are: (1) use the German pilsner malt as a base, with the Caravienne as the special malt, (2)add Candi Sugar Clear up to 5-10%, (3) use the Hallertauer-alike for bittering and Styrian Goldings for aroma, (4) add a Bret yeast (Brettanomyces Bruxellensis) to the secondary. The original plan was to add 375g of Candi Sugar, but I bought a pound bag of a candi syrop, and used it all. Also I changed the finishing hop to the first wort hop, since my Styrian Goldings had a low alpha.
January 6, 2010 pm 12:43pm
2.0/5.0 1 rating
Ingredients (All Grain, 19.50 L)
- 3.25 kg
German 2-row Pils
German 2-row Pils
- 1.05 kg
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 0.565 kg
Belgian Caravienne
Belgian Caravienne
Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
- 0.454 kg
Candi Sugar Clear
Candi Sugar Clear
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
- 24 g
Styrian Goldings - 3.1 AA% whole; boiled 1 min
Styrian Goldings
Mild, pleasant.
- 47 g
Liberty - 5.2 AA% whole; boiled 75 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
- 24 g
Styrian Goldings - 3.1 AA% whole; boiled 20 min
Styrian Goldings
Mild, pleasant.
- 47 g
Styrian Goldings - 3.1 AA% whole; added dry to secondary fermenter
Styrian Goldings
Mild, pleasant.
- 1 tsp
Irish Moss - 15 min. toward the end of boil. (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
-
Fermentis S-33 Safbrew S-33
Fermentis S-33 Safbrew S-33
A very popular general purpose yeast, displaying both very robust conservation properties and consistent performance. This yeast produces superb flavour profiles and is used for the production of a varied range of top fermented special beers (Belgian type wheat beers, Trappist, etc.). Sedimentation: medium. Final gravity: high. Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 7.5% v/v but can ferment up to 11.5% v/v.Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
2 step mashing with a protein rest. Heat 12.17 litters of water to 21C, mash-in and keep 55-57C for 15 min., then raise to 67-69C and hold for 90 min. Mash-out at 76C foir 15 min., and sparge with 15.2 litters of hot water at 77C. I changed the finishing hop (1 min. boil) to the first wort hopping. Namely, 24g of styrian goldings hop were put in the boil tun when collecting the wort from the mash tun to it. Canndi sugar was added at 15 min, toward the end of boil. After the boiling and cooling, I collected 17.5 litters of wort with OG 1.068. I added 2 litters of cold water, and the rersulting OG became 1.060. Brewed on 1/5/10. When collecting the fermented wort to the secondary fermenter, add a Bret yeast. I use the White Lab's WLP 650 Brettanomyces Bruxellensis.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: E - Belgian Specialty Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.062 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.016 | 0.995 - 1.035 | |
| Color: | 8.9 SRM | 1 - 50 | |
| Alcohol: | 6.0% ABV | 2.5% - 14.5% | |
| Bitterness: | 43.5 IBU | 0 - 100 | |
Discussion
Bottled & Tasted
2010-05-05 12:31pm
Bottled on 2/22/10. The FG was 1.018. Tasted after 3 weeks. NOT ORVAL! The Bret yeast had worked too much so that the beer tasted like a typical lambic beer. Very sour, not pleasant for me. (I do not like a sour beer. ) Definitely, I should not have added the Bret yeast, since the beer had tasted great when I checked it at the end of the primary fermentation. However, lambic fans would be cheered with this beer. In fact, the beer tastes excellent as a lambic beer.
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