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 |
| 4½ | 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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