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Larsson's Presque Orval

Classification: Belgian ale, Trappist ale, all-grain

Source: Mikael Larsson (, 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)


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.