Listen to me...
If you can get your hands on Wyeast Trappist Blend yeast (WY3789), THIS is what you want to use to ferment your beer.
I've made almost the identical recipe two years in a row. The first year I used WLP510 in primary, and then in secondary, I used WLP650 Brettanomyces bruxellensis. I let it sit for months, waiting for the funk to arrive. The brett fermented out the beer quite low, my FG was like 1.004, but the funk I got was minimal to non-existent.
This year I used WY3789 which is a blend of saccaromyces and brett.... and after a month fermenting, I bottled it and it has all the classic notes of orval. The FUNK! It's unreal. I have heard from others to use Orval dregs, and I have to admit, I've never done it. If I couldn't find WY3789, I'd probably go with dregs before I pitched a pure brett culture.
Here's my recipe: NOTE: It's a 3 gallon batch.
Y'allVal half batch
Belgian Specialty Ale
Type: All Grain
Batch Size: 3.00 gal
Brewer: James A. Shamas
Boil Size: 4.00 gal Asst Brewer:
Boil Time: 60 min Equipment: Stove Top with 5 gallon Cooler
Brewhouse Efficiency: 70.00
Amount Item Type % or IBU
5.00 lb Pilsner (Weyermann) (1.7 SRM) Grain 80.00 %
0.75 lb Caramunich II (Weyermann) (63.0 SRM) Grain 12.00 %
0.50 lb Sugar, Table (Sucrose) (1.0 SRM) Sugar 8.00 %
0.50 oz Tettnang [4.20 %] (60 min) Hops 15.7 IBU
0.50 oz Goldings, US [5.00 %] (60 min) Hops 16.8 IBU
0.50 oz Styrian Goldings [5.40 %] (15 min) Hops 5.4 IBU
0.50 oz Styrian Goldings [5.40 %] (0 min) Hops -
1.00 oz Styrian Goldings [5.40 %] (Dry Hop 3 days) Hops -
1 Pkgs Wyeast Trappist Blend (Orval) Yeast-Ale
Est Original Gravity: 1.058 SG
Measured Original Gravity: 1.058 SG
Est Final Gravity: 1.017 SG Measured Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 5.37 % Actual Alcohol by Vol: 6.13 %
Bitterness: 37.8 IBU Calories: 258 cal/pint
Est Color: 11.1 SRM Color: Color
Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 5.75 lb
Sparge Water: 2.69 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
Single Infusion, Light Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 8.00 qt of water at 166.7 F 149.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
8 qt mash. 3 qts top up water. 8 qts sparge.