Larsson's Presque Orval

Classification: Belgian ale, Trappist ale, all-grain

Source: Mikael Larsson (Mikael.Larsson@idt.ntnu.no), Lambic Digest #989, 11/23/96

I made an attempt at copying Orval earlier this summer. Since I am now connected to this mailing list, I thought I might go ask you experts out there what you think of my recipe.

Ingredients: (20 liters)

2.97 kg lager malt
0.46 kg crystal malt (should be Cara-Vienna, I know)
0.63 kg light syrup
1.56 g AA St. Golding (plugs)
0.83 g AA Tettnanger (pellets)
S.cerevisiae culture from Orval
mixed culture from a bottle of Orval
48 g St. Goldings plugs (dry hop)
10 g table sugar per liter (priming)

Procedure:

Mash 30 minutes at 59 C, 60 minutes at 68 C.

Primary fermentation: 1 week with pure S.cerevisiae culture from Orval secondary fermentation: 3 weeks with dregs from an earlier attempt at a wheat based beer fermented by a mixed culture from a bottle of Orval. The FG indicates some Brettanomyces activity.

Specifics:

OG: 1059
FG: 1004
BU: 32