SUBMITTED BY JUD DUNHAM

• 4 lbs. American two-row malt


• 1/2 lb British Wheat malt


• 1/2 lb flaked rye


• 1/2 lb Belgian Aromatic malt


• 4 lbs. Munton & Fisson's Wheat DME


• 2 oz. Cascade hops


• 1/2 oz. dried sweet orange peel


• Wyeast 1056 American Ale yeast

Steep grain in 1.5 gallons water at 157 F for 60 minutes. Sparge. Bring to boil total 3.5 gallons water, add DME and 1 1/2 oz. Cascade hops. Boil 45 minutes, add orange peel. Boil another 5 minutes, add the last 1/2 oz Cascade hops. Cool to 80 F, aerate well and pitch yeast! Complete fermentation in primary fermenter, transfer to secondary for at least two weeks. OG: 1.052 TG: 1.012 ABV: 5.2%

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