Yield: 1 Servings
Measure | Ingredient |
---|---|
3⅓ pounds | Pale unhopped extract syrup |
12 pounds | Pale dry extract |
1 pounds | 6-row pale malt |
1 pounds | Wheat malt |
1 pounds | Vienna malt |
2 pounds | Light brown sugar |
½ pounds | Corn sugar |
10 grams | Coriander |
8 grams | Orange peel |
4 \N | HBUs |
4 \N | HBUs |
4½ \N | HBUs |
\N \N | Handful |
1 teaspoon | Irish moss |
\N \N | Chimay yeast culture |
\N \N | Saaz hops (boil) |
\N \N | Hallertauer hops (boil) |
\N \N | Fuggles hops (boil) |
\N \N | Hops (finish) |
This is a 7-gallon partial mash recipe. Use standard procedures, brewing about 7 gallons of wort in a 10-gallon kettle, followed by a 7-gallon primary and 2 5-gallon secondaries or a 7-gallon secondary. Then keg (or bottle). The yeast was cultured from a bottle of Chimay.
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