Recipe - Chimay Trippel

3 1/3 pound Pale unhopped extract syrup
12 pound Pale dry extract
1 pound 6row pale malt
1 pound Wheat malt
1 pound Vienna malt
2 pound Light brown sugar
One half pound Corn sugar
10 g Coriander
8 g Orange peel
4 HBUs
4 HBUs
4 One half HBUs
Handful
1 teaspoon Irish moss
Chimay yeast culture
Saaz hops (boil)
Hallertauer hops (boil)
Fuggles hops (boil)
Hops (finish)

This is a 7gallon partial mash recipe. Use standard procedures, brewing
about 7 gallons of wort in a 10gallon kettle, followed by a 7gallon
primary and 2 5gallon secondaries or a 7gallon secondary. Then keg (or
bottle). The yeast was cultured from a bottle of Chimay.

Recipe By : Serving Size:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip