15 lb Pale unhopped extract
3/4 lb Brown sugar
1 lb Crystal malt
1 lb Flaked barley
1 lb Pale malt
1/2 lb Wheat malt
1/4 ts Gypsum
1/4 ts Salt
1 ts Irish moss
7    HBUs
14    HBUs
1 oz Saaz hops (finish)
1/2 oz Tettnanger hops (finish)
Chimay yeast
Northern Brewer hops (boil)
Chinook hops (boil)

This is a 9-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. Then keg (or bottle). The yeast was
cultured from a bottle of Chimay.

Serving Size: