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Almost but not quite Orval.
5 gal
~7.7 SRM
25 IBU
1.056 ➔ 1.006 = 6.7% ABV
Multistep Mash (70% Mash Eff)
First Step
148°F For 90 Minutes
Second Step
168°F For 15 Minutes
Castle Pale Ale Malt (4.3°L)
Add 5 lbs to the mash tun
+ 1.026 SG / 50% of grist
Base Malt
Castle Pilsen Malt (1.9°L)
Add 3 lbs to the mash tun
+ 1.016 SG / 30% of grist
Base Malt
Castle Vienna Malt (3.2°L)
Add 1.5 lbs to the mash tun
+ 1.008 SG / 15% of grist
Base Malt
Great Western Crystal 60 (44.9°L)
Add 8 oz to the mash tun
+ 1.002 SG / 5% of grist
Specialty Malt
Kettle 60 Minute Boil
Hersbrucker (DE)
Boil 1.11 oz of 4.8% AAU pellets for 60 minutes
+20 IBU
Boil Hop
Styrian Golding (SI)
Boil 1.48 oz of 4.5% AAU pellets for 5 minutes
+5 IBU
Boil Hop
Sucrose (Table Sugar)
Add 8 oz to the kettle at flameout
+1.005 SG
Sugar
Fermentor
Wyeast 3522 Belgian Ardennes
Pitch 2 packs into 68°F wort
Primary Fermentation Ale Yeast
White Labs WLP650 Brettanomyces Bruxellensis
Pitch 1 pack into 68°F wort
Secondary Fermentation Wild Ale Yeast
Styrian Golding (SI)
Dry Hop with 1 oz of leaf hops for 7 days
Dry Hop