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Receta Chimay Trippel

Name: Chimay Trippel
Ingredients: 3 1/3 lb Pale unhopped extract syrup; 12 lb Pale dry extract; 1 lb 6-row pale malt; 1 lb Wheat malt; 1 lb Vienna malt; 2 lb Light brown sugar; 1/2 lb Corn sugar; 10 gm Coriander; 8 gm Orange peel; 4 x HBUs; 4 x HBUs; 4 1/2 x HBUs Handful; 1 tsp Irish moss Chimay yeast culture Saaz hops (boil) Hallertauer hops (boil) Fuggles hops (boil) Hops (finish)

de Global Cookbook

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Ingredientes

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

Direcciones

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 possibly a 7-gallon secondary. Then keg (or possibly bottle). The yeast was cultured from a bottle of Chimay.
Serving Size: