Belgian Amber recipe idea

[leedsbrew]

planning a belgian amber in the coming weeks as I have a vial of WLP510 I'm growing up to split.

I'm wanting something along the lines of orval without it being a complete clone.

So far I have come up with


Fermentables
Ingredient Amount % MCU When
UK Pale Ale Malt 1.895 kg 37.0 % 2.0 In Mash/Steeped
German Pilsner Malt 1.895 kg 37.0 % 0.9 In Mash/Steeped
German Abbey Malt 0.474 kg 9.3 % 3.2 In Mash/Steeped
German CaraRed 0.190 kg 3.7 % 1.1 In Mash/Steeped
Belgian Biscuit Malt 0.190 kg 3.7 % 1.4 In Mash/Steeped
Belgian Special B 0.095 kg 1.9 % 4.8 In Mash/Steeped
Sugar - White Sugar/Sucrose 0.379 kg 7.4 % 0.0 Start Of Boil


Hops
Variety Alpha Amount IBU Form When
Czech Saaz 3.0 % 93 g 28.3 Loose Whole Hops First Wort Hopped
Slovenian Styrian Goldings 4.5 % 23 g 5.3 Loose Whole Hops 15 Min From End
Czech Saaz 3.0 % 23 g 3.5 Loose Whole Hops 15 Min From End
Slovenian Styrian Goldings 4.5 % 30 g 0.0 Loose Whole Hops Dry-Hopped


Yeast
White Labs WLP510-Bastogne Belgian Ale - (dregs of orval in the bottling bucket to develop bret flavour)


Any thoughts chaps?

cheer

LB

[jmc]

Hi LB

Looks good to me.

You might want to add sugar as candi-sugar for another flavour. Easy enough to make.

Have you added Orval dregs before at bottling? Its something I'm planning on doing.

My only concern would be they may be more attenuating that WLP510 giving you more carbonation than you want in the bottle
Option would be to add dregs at a secondary stage
ATB John

[smdjoachim]

If adding the brett, use a cornie that will only be used for lambics/sours etc as all your future beer will have the brett character.The same will apply with bottles.
Any pipes or buckets used will also need to be kept separate.

[leedsbrew]

cheers for the replies guys!

JMC - yeah I think I'm going to make some amber candi sugar to try and add a bit more authenticity. I plan on adding the dregs to the bottling bucket and priming to 2 vols. If it goes higher because of the bret then thats fine by me as a lot of belgian ales have an effervescent character to them anyway.

SMD - Thanks, yeah I have a set of equipment marked up specifically for bret/funky stuff.

[jmc]

cheers for the replies guys!

JMC - yeah I think I'm going to make some amber candi sugar to try and add a bit more authenticity. I plan on adding the dregs to the bottling bucket and priming to 2 vols. If it goes higher because of the bret then thats fine by me as a lot of belgian ales have an effervescent character to them anyway.

SMD - Thanks, yeah I have a set of equipment marked up specifically for bret/funky stuff.

Sounds like you've got it sorted.

I'm sure you'll use some stong bottles to cope with it.

Be interested to hear how it turns out.
ATB John