Orval is one of those beers that beer nerds love. Dry, hoppy when fresh, funky when aged, complex but still drinkable etc... Bam Beer from Jolly Pumpkin is in the same realm, although it develops a bit more sourness as it ages and has a lower gravity/alcohol (much like the elusive Petite Orval, which may or may not just be watered down Orval depending on who you are talking to). I combined the ideas of these beers to make a Brett spiked Belgian Pale that I'm hoping will be ready to drink in just a couple months.
The malt bill is pretty straight forward, mostly Pils with some Vienna for malty depth, and wheat malt for added head retention and a bit of body. The hops were all Saaz, I even made an addition at 10 min (something I avoid in most funky beers) since I am only planning to let this one sit in secondary for two months before drinking. I fermented it with the Belgian Ale (White Labs 550) and Brett B yeast cake from 1 gallon of Audrey's Amber.
I may add some dry hops right before drinking, but I'll wait to see how the beer develops.
Session Brett Belgian Pale
Batch Size (Gal): 5.25
Total Grain (Lbs): 8.50
Anticipated OG: 1.042
Anticipated SRM: 3.5
Anticipated IBU: 32.1
Brewhouse Efficiency: 67 %
Wort Boil Time: 90 Min
52.9% 4.50 lbs. French Pilsener
23.5% 2.00 lbs. German Vienna Malt
23.5% 2.00 lbs. Wheat Malt
1.88 oz. Czech Saaz (Pellet, 3.50% AA) @ 60 min.
1.00 oz. Czech Saaz (Pellet, 3.50% AA) @ 10 min.
0.50 Whirlfloc @ 15 min.
0.50 Tsp Yeast Nutrient @ 15 min.
White Labs WLP550 Belgian Ale
White Labs WLP650 Brettanomyces bruxellensis
Profile: Carbon Filtered Washington DC
Sacch Rest 75 min @ 147
Brewed 6/5/10 with Peter
Batch sparged, run-off was a bit slow, but otherwise the brew was uneventful.
Added 2 g of gypsum to the kettle to boost the hops.
Chilled to 80 left in basement for 3 hours ~75 degrees. Shook for two minutes and pitched the remains of the 1 gallon of Brett B spiked Audrey's Amber.
Good strong fermentation after 12 hours. Looked pretty much fermented out after one1 week, but with a small krausen still sticking around. Left aluminum foil on for the duration of primary fermentation.
6/22/10 Racked to a keg, gravity down to 1.006. Topped off with CO2, but left in the basement for the Brett to do a bit of work.
1/13/11 The funk character overwhelms the rest of the beer pretty much. Some malt shows through, should try the recipe again with a milder strain of Brett.