Chimay Trippel

Classification: Trappist ale, Belgian ale, Tripple, extract

Source: Chuck Cox (bose!synchro!chuck@ uunet.UU.NET) Issue #556, 12/18/90

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

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.