Chimay trippel
1 Servings
Ingredients
| Quantity | 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) | ||
Directions
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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