Truth be told, Brettanomyces bruxellensis is the "species". A strain is a sub-species. E. coli as an abbreviation for Escherichia coli). Good typographic "manners" would also like the species (the entire binomial name) to be written in Italic.
Just my two pedantic Eurocents, and please do tell me if there's anything wrong.
Sorry, my mistake, don't expect me to compete in that field, my mother tongue is French...
Can just confirm
E.Coli is correct as an abbreviation for
Escherichia coli...
Here a link to an Orval clone recipe:
Recette : Clone de la célèbre bière trappiste belge de l'abbaye d'Orval
some of it translated here:
Type: All grain
Batch size: 19.99 l Brewer:
Volume at boiling point: 34.11l Assistant:
Boiling duration: 90 min Material: All Grain
End Boiling Volume: 22.75 l Efficiency: 72.00 %
Bottling Volume: 17.15 l Expected Efficiency: 79.8 %
Fermentation profile : Ale, Two Stage Note (from 0 to 50): 30.0
Tasting Note:
Ingrédients
Ingrédients Quantity Name Type N° % in Total
3.71 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 1 78.5 %
0.47 kg Caramunich Malt (110.3 EBC) Grain 2 10.0 %
0.09 kg Caravienne Malt (43.3 EBC) Grain 3 1.9 %
0.45 kg Candi Sugar, Clear (1.0 EBC) Sugar 4 9.6 %
22.50 g Styrian Goldings [4.50 %] - Boiling 76.0 min Hop 5 12.8 IBUs
11.25 g Hallertauer Hersbrucker [3.20 %] - Boiling 76.0 min Hop 6 4.5 IBUs
21.25 g S tyrian Goldings [4.50 %] - Boiling 45.0 min Hop 7 10.6 IBUs
10.00 g Hallertauer Hersbrucker [3.20 %] - Boiling 45.0 min Hop 8 3.5 IBUs
1.0 pkg Abbey Ale (White Labs #WLP530) [35.49 ml] Yeast 9 -
1.0 pkg Brettanomyces Bruxellensis (White Labs #WLP650) [50.28 ml] [Added as secondary] Yeast 10 -
63.75 g Styrian Goldings [4.50 %] - dry hopping 7.0 Days Jours Hop 11 0.0 IBUs
Beer profile
Estimated Initial Density: 1.054 SG Measured Initial Density:
Estimated Final Density: 1.008 SG Measured Final Density:
Estimated ABV: 6.0 % Measured ABV:
Bitterness: 31.5 IBUs Calories: 427.1 kcal/l
Estimated Colour: 17.8 EBC
Batch profile
Nom: Temperature Mash, 2 Step, Medium Body Total Grain: 4.73 kg
Sparging Water Volume d'Eau de Rinçage: 27.24 l Grain Temperature : 22.2° C
Sparging Temperature: 75.6 C Tank Temperature: 22.2 °C
Adjusted T° Matériel: FALSE Wort pH : 5.20
Brewing Stages Stage Name Description Stage T° Stage Duration
Protein Rest Add 14.93 l Water at 53.0 C 50.0 C 30 mn
Saccharification Rise T° to 66.7 °C in 15 min 66.7 °C 45 mn
Mash Out Rise T° to 75.6 °C in 10 min 75.6 °C in 10 mn
Sparging Stages: Continuous Sparging with 27.24 l Water at 75.6 °C
Notes: Two step profile with a protein rest for mashes with unmodified grains or adjuncts. Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.
Carbonatation and Storage
Carbonatation: CO2 Volume: 2.3
Pressure/Weight: Carbonatation Method:
Bottling T° : 7.2 C Aging Duration: 30.00 days
Aging: Ale, Two Stages Storage Temperature: 18.3 °C