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Old 10-14-2010, 10:06 PM   #11
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I see the link to the broadcast for Jamil's recipe of an Orval Clone but does anyone have it written out already? I don't really have the time to sit around and listen to the whole episode just to get the recipe.

I searched the http://www.homebrewtalk.com/f12/can-you-brew-database-178064/ for it but did not find it in there either.
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Old 10-15-2010, 12:15 PM   #12
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I don't really have the time to sit around and listen to the whole episode just to get the recipe.
You're blowing my mind. You have the patience to brew a sour beer, but no time for an hour of audio on the subject? Wow.

The recipe is in Brewing Classic Styles. Page 213 (saving you time).
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Old 10-15-2010, 03:19 PM   #13
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You're blowing my mind. You have the patience to brew a sour beer, but no time for an hour of audio on the subject? Wow.

The recipe is in Brewing Classic Styles. Page 213 (saving you time).
LOL yeah well I was at work and obviously can't listen to it there, then when I get home swmbo has a ton of other things for me to do and unfortunately none of those things involve beer. Luckily I have the Brewing Network app on my phone, maybe I can do some "yardwork" while I listen to the show.
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Old 10-15-2010, 07:21 PM   #14
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6.25 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 58.1 %
2.50 lb Vienna Malt (3.5 SRM) Grain 23.3 %
0.25 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.3 %
2.00 oz Hallertauer Hersbrucker [4.00%] (60 min) Hops 27.4 IBU
0.50 oz Styrian Goldings [5.40%] (15 min) Hops 4.6 IBU
1.75 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 16.3 %
1 Pkgs Abbey Ale (White Labs #WLP530) Yeast-Ale

Thats the one I used with a few differences it turned out great. add The brett in the secondary for about 6 months

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Old 01-05-2011, 01:30 PM   #15
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I'm looking at doing a recipe of this soon after reading "Brew Like a Monk". According to the Orval brewery information 3 pale malts are used and two caramel malts. I figure I need either a ton of Orval bottles to put this at 5 volumes CO2 like the book suggests or a whole mess of champagne bottles.

Obviously I'm okay with it not being exactly like Orval because that won't be possible. However if I can capture the essence of the beer I'll be super happy. Here's what I have so far.

Amount Item Type % or IBU
3 lbs Pale Malt (2 Row) Bel (1.7 SRM) Grain 25.62 %
3 lbs Pilsner (2 Row) Bel (1.3 SRM) Grain 25.62 %
2 lbs 8.0 oz Munich Malt (9.0 SRM) Grain 21.35 %
12.0 oz Caravienne Malt (22.0 SRM) Grain 6.40 %
10 oz Cara 8 (Dingemans) (7.5 SRM) Grain 5.29 %
1 lbs 14oz Candi Sugar, Clear (0.5 SRM) Sugar 16.00 %
0.75 oz Goldings, East Kent [5.90 %] (Dry Hop 5 days) Hops -
0.75 oz Styrian Goldings [5.40 %] (Dry Hop 5 days) Hops -
1.45 oz Hallertauer [4.80 %] (40 min) Hops 18.1 IBU
1.40 oz Styrian Goldings [5.40 %] (40 min) Hops 19.7 IBU
1 Pkgs Bastogne Belgian Ale (White Labs #WLP510) [Starter 35 ml] Yeast-Ale
1 Pkgs Orval Bottle Dredges (Abbaye d'Orval) Yeast-Ale

Mash at 145 with a slow ramp up to 162 and hold at 162 for 20min. No mashout denature in the kettle.

Then the brett is added just at bottling not extended aging so I will have to figure out what sugars are present in the beer after the three week secondary with the orval dredges. Measure the gravity and figure out how many grams of sugar are left for the brett to eat. If there's enough for an expected gravity of 1.003ish then I'll bottle with out additional sugars. If the content is below around 12oz for a 5.5gal batch then I will have to add sugar. Bottling will be dependent on the gravity basically. For example the recipe in the back of the book measures the gravity of his Orval inspired beer at 1.009 at bottling. Using that for reference and the FG of Orval at 1.003 that leaves you with 11.2oz of possible sugars to be consumed by the brett. At bottling for approx 4.5vols you would need 12oz of sugar, so I would only add another .8oz of sugar after the short brett secondary. If it doesn't make it to 4.5vols that's fine. If the beer goes a touch further it's okay to because Orval is supposedly bottled at 5vols so I am leaving wiggle room. I might aim for 4 volumes to get a little more wiggle room. Then let these babies sit for a while before cracking any open at least 4 months.

I already have two carboys tied up for a while and I don't need a third tied up for a long brett fermentation. With the right math and measurements this is totally doable.

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Old 01-05-2011, 02:44 PM   #16
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FYI, you're going to have to wait until May for the WLP510 to come out. I just made my own recipe for this too after reading BLAM and seeing what other people have done.

Batch Size: 12 gal
Boil Time: 90 min
Efficiency into Kettle: 90.5%

Ingredients:
7.39 lb Dingeman's Pale Ale Malt (3.3 SRM, 1.0356) 35%
6.76 lb Dingeman's Pilsen (1.8 SRM, 1.0351) 32%
1.79 lb Dewolf-Cosyns Caramunich (56.5 SRM, 1.0308) 8.5%
0.95 lb Dewolf-Cosyns Caravienne (25.0 SRM, 1.0309) 4.5%
0.84 lb Weyermann Acidulated (2.2 SRM, 1.0337) 4%
3.38 lb Candi Sugar, Clear (0.0 SRM, 1.032) 16%
3.51 oz Hallertauer [pellet, 4.80 %] (75 min) 31.4 IBU
1.75 oz Styrian Goldings [pellet, 4.00 %] (20 min) 4.4 IBU
1.75 oz Styrian Goldings [pellet, 4.00 %] (5 min) 2.2 IBU
4.00 oz Styrian Goldings [pellet, 4.00 %] (Dry Hop 7 days)
2.00 items Servomyces (Boil 20.0 min)
2.00 items Whirlfloc Tablet (Boil 20.0 min)
2 Pkgs WLP510, 458 Billion cells (10 million cells per mL)
2 Pkgs WLP650, one per carboy in secondary

Beer Profile:
Est Original Gravity: 1.055 SG
Est Final Gravity: 1.003 SG
Estimated Alcohol by Vol: 6.8%
Bitterness: 38 IBU
Est Color: 9.0

Mash Profile:
60 min Variable Beta Rest 145F (planning on getting most of the conversion from this rest)
20 min Alpha Rest 162F
15 min Mashout 170F

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Old 01-05-2011, 03:09 PM   #17
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I got to check the fridge at my LHBS I swear I saw Bastogne and on clearance because it's past the best by date. So if they have it I'll pick it up. I am going to buy another sack of grain today.

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Old 01-27-2011, 01:42 AM   #18
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My LHBS does not have the yeast in stock when I went back to look a couple weeks ago. I will be utilizing the dredges on an agar mixed with wort plate to isolate whats in the bottle. I'm sure I'll be able to swing this between mixing up media for my internship at a brewery.

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Old 02-06-2011, 03:35 AM   #19
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Northern Brewer has Wyeasts Orval yeast available.

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Old 02-06-2011, 01:07 PM   #20
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Wyeast 3789 Trappist Blend - Are you referring to this?

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