Chimay trippel

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 HBUs
4 HBUs
HBUs
Handful
1 teaspoon Irish moss
Chimay yeast culture
Saaz hops (boil)
Hallertauer hops (boil)
Fuggles hops (boil)
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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