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Chimay Trippel Beer Recipe

Sunday, January 01, 2006

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 


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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Anonymous said...

this recipe is crazy! you propose the introduction of 20lbs of sugars to only 7gallons of water. This recipe is approximately 34% sugar. That would mean, that if 80% of that sugar ferments (approximately 80% of malt in a recipe would ferment into alcohol and CO2) then the alcohol content would be 20.1%vol (15.9% by weight). and that would be BEFORE bottle conditioning!!!
of course this presumes the yeast hasn't died by the time fermentation is over...
Somewhere in here there has to be an incorrect figure!

Ben said...

Yea, the sugar is high. Just ran it through my Promash program and I would lower the dry malt to 8 to 10 pounds or you could just let out the liquid malt. That should bring it within the recommended starting gravity of 1.065 - 1.095.

Thanks for point this out.


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