Yield: 1 Servings
Measure | Ingredient |
---|---|
15 pounds | Pale unhopped extract |
¾ pounds | Brown sugar |
1 pounds | Crystal malt |
1 pounds | Flaked barley |
1 pounds | Pale malt |
½ pounds | Wheat malt |
¼ teaspoon | Gypsum |
¼ teaspoon | Salt |
1 teaspoon | Irish moss |
7 \N | HBUs |
14 \N | HBUs |
1 ounce | Saaz hops (finish) |
½ ounce | Tettnanger hops (finish) |
\N \N | Chimay yeast |
\N \N | Northern Brewer hops (boil) |
\N \N | Chinook hops (boil) |
This is a 9-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. Then keg (or bottle). The yeast was cultured from a bottle of Chimay.
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