Sorval NHC 2004

George Mahoney

Belgian Specialty Ale

for 5 U.S. gal (19 L)

Ingredients

            8.5       lb (3.86 kg) Belgian pale malt

            0.5       lb (227 g) 40° L crystal malt

            0.25     lb (113 g) Special B malt

            1.5       lb (0.68 kg) clear candi sugar in boil, 45 min.

            1.0       oz (28 g) Styrian Goldings whole hops, 5% alpha acid, (90 min)

            1.0       oz (28 g) Hallertau whole hops, 5% alpha acid, (90 min)

            1.0       oz (28 g) Styrian Goldings whole hops, (45 min)

            0.5       oz (14 g) Styrian Goldings whole hops, (15 min)

            0.5       oz (14 g) Styrian Goldings whole hops, (dry)

            1.0       gal Abbaye De Notre Dame ale yeast

            0.75     c. dry candi sugar to prime

                        Irish moss to clarify

Brewer’s Specifics

            •          Original specific gravity: 1.062

            •          Final specific gravity: 1.004

            •          Boiling time: 120 min

            •          Primary fermentation: 14 days at 69° F (21° C) in glass

            •          Secondary fermentation: 14 days at 69° F (21° C) in glass

            •          Tertiary fermentation: 14 days at 50° F (10° C) in glass

Directions

Mash grains at 150° F (80° C) for 90 minutes.

Judges’ Comments

“Tasty brew. Tastes like an Orval with a dash of lambic. The orange adds an interesting complexity.”

“Very interesting and extremely well done beer, but if shooting for Orval, there is a bit too much sourness.”

“Very drinkable, but astringency detracts.”