Westorval

(5 gallons/19 L, all-grain)
OG = 1.050 FG = 1.009
(before Brett)
IBU = 35 SRM = 3 ABV = 5.4%

Ingredients

8 lbs. (3.6 kg) Weyermann Floor-Malted Bohemian Pilsner malt
2 lbs. (0.91 kg) Castle pale ale malt
10 oz. (280 g) granulated cane sugar
7 AAU Northern Brewer pellet hops (70 min.) (1 oz./28 g at 7% alpha acids)
3 AAU Hallertauer Mittelfruh pellet hops (20 min.) (1 oz./28 g at 3% alpha acids)
1.2 AAU Styrian Goldings pellet hops (12 min.) (1 oz./28 g at 1.2% alpha acids)
½ tsp. yeast nutrient (5 min.)
½ Whirlfloc tablet (5 min.)
White Labs WLP530 (Abbey Ale) or Wyeast 3787 (Trappist High Gravity) yeast
White Labs WLP650 (Brettanomyces bruxellensis) or Wyeast 5112 (Brettanomyces bruxellensis)
1 cup corn sugar (if priming)

Step by Step

Step mash at 147 °F (64 °C) for 60 minutes then 157 °F (69 °C) for 20 minutes. Boil 90 minutes adding hops according to the ingredient list. At the end of the boil, there should be approximately 5.5 gallons (21 L) in the kettle. Chill to70 °F (21 °C), aerate the wort with filtered air or pure O₂ and pitch with a starter of the yeast and bacteria. Ferment the beer at 75 °F (24 °C) until the kräusen falls.

Bottle after two weeks if the gravity is suitably low. Add 5–10 drops of a Brettanomyces culture of your choice to each bottle. Suggestions include WLP650/WY5112 Brettanomyces bruxellensis (originally sourced from Orval) etc. Or mix in 4 fl. oz. (120 mL) of dilute starter culture for the entire batch and allow to age in a carboy until the gravity is stable.

Extract option:
Replace the Pilsner and pale ale malt with 4.5 lbs. (2 kg) Pilsen dried malt extract and 1 lb. (0.45 kg) Muntons light dried malt extract. Stir the extract into 6 gallons (23 L) of water and bring up to a boil. Refer to boil, and fermentation instructions in the all-grain version.