Recipe for Chimay Trippel

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
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
1/2 x	HBUs
	Handful
1 tsp	Irish moss
	Chimay yeast culture
	Saaz hops (boil)
	Hallertauer hops (boil)
	Fuggles hops (boil)

Instructions:

Instructions: 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.

Serving Size:

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