08/28/11 Brewday Orval Clone

After the failure that was my first attempt at a sour (see my Berliner Weisse recipe) I tried a clone of one of my favorite Belgian beers, Orval.  I fermented with the WLP510 for two weeks then racked to secondary and added the Brettanomyces Bruxellensis.  Following is my recipe.

Orval Clone

Belgian Specialty Ale

Type: All Grain	Date: 8/28/2011
Batch Size (fermenter): 11.00 gal	Brewer: Kyle
Boil Size: 14.42 gal	Asst Brewer:
Boil Time: 90 min	Equipment: 20 Gallon Brewpot, 15 Gallon Mash Tun
End of Boil Volume 12.48 gal	Brewhouse Efficiency: 75.00 %
Final Bottling Volume: 11.00 gal	Est Mash Efficiency 83.0 %
Fermentation: My Aging Profile	Taste Rating(out of 50): 35.0
Taste Notes: Moved to secondary and added Brett B culture 09/07/2011, gravity was at 1.012. Gravity 09/24/11 was 1.008, no brett taste yet... 10/09/2011 gravity was 1.008, a small amount of brett taste. Moved to keg 10/14/11. 11/11/11 gravity was 1.006, more brett taste.
Ingredients
Ingredients Amt Name Type # %/IBU 17 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1 77.3 % 3 lbs Caramunich Malt (56.0 SRM) Grain 2 13.6 % 2 lbs Cane (Beet) Sugar (0.0 SRM) Sugar 3 9.1 % 28.35 g Magnum [13.50 %] - Boil 60.0 min Hop 4 25.2 IBUs 28.35 g Tettnang [3.20 %] - Boil 60.0 min Hop 5 6.0 IBUs 2.20 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 - 56.70 g Styrian Goldings [3.80 %] - Boil 15.0 min Hop 7 3.8 IBUs 0.55 tsp Yeast Nutrient (Boil 10.0 mins) Other 8 - 2.00 oz Sanitize Pump (Boil 5.0 mins) Other 9 - 1.00 oz Sanitize Paddle (Boil 5.0 mins) Other 10 - 56.70 g Styrian Goldings [3.80 %] - Boil 0.0 min Hop 11 0.0 IBUs 2.0 pkg Bastogne Belgian Ale (White Labs #WLP510) [4000.00 ml] Yeast 12 - 2.0 pkg Brettanomyces Bruxellensis (Wyeast Labs #3112) [125.00 ml] [Add to Secondary] Yeast 13 - 113.40 g Styrian Goldings [3.80 %] - Dry Hop 7.0 Days Hop 14 0.0 IBUs
Beer Profile
Est Original Gravity: 1.058 SG	Measured Original Gravity: 1.058 SG
Est Final Gravity: 1.008 SG	Measured Final Gravity: 1.004 SG
Estimated Alcohol by Vol: 6.6 %	Actual Alcohol by Vol: 7.1 %
Bitterness: 34.9 IBUs	Calories: 189.9 kcal/12oz
Est Color: 10.3 SRM
Mash Profile
Mash Name: Single Infusion, Medium Body, No Mash Out	Total Grain Weight: 22 lbs
Sparge Water: 11.07 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time Mash In Add 6.25 gal of water at 163.7 F 152.0 F 60 min
Sparge Step: Fly sparge with 11.07 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Keg	Volumes of CO2: 3.0
Pressure/Weight: 20.72 PSI	Carbonation Used: Keg with 20.72 PSI
Keg/Bottling Temperature: 45.0 F	Age for: 28.00 days
Fermentation: My Aging Profile	Storage Temperature: 52.0 F
Notes