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Receta Chimay Trippel
by Global Cookbook

Chimay Trippel
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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

  1. 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.
  2. Serving Size: