Chimay Trippel

Ingredients: (for 7 gallons)

• 3.3 pounds, pale unhopped extract syrup
• 12 pounds, pale dry extract
• 1 pound, 6-row pale malt
• 1 pound, wheat malt
• 1 pound, Vienna malt
• 2 pounds, light brown sugar
• 1/2 pound, corn sugar
• 10 grams, coriander
• 8 grams, orange peel
• 4 HBUs, Saaz hops (boil)
• 4 HBUs, Hallertauer hops (boil)
• 4-1/2 HBUs, Fuggles hops (boil)
• handful, hops (finish)
• 1 teaspoon, Irish moss
• Chimay yeast culture or White Labs Trappist Ale Yeast

Procedure:

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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