SUBMITTED BY JOHN VAN FOSSEN

Use at least three different varieties of base Pale Malt for complex flavor

• 5 lbs Wheat DME


• 3 lbs Orange Blossom Honey


• 1 oz Hallertaur Pellets(60 min)


• 1/2 oz Hallertaur Pellets(5 minutes)


• 1 oz Hallertaur Whole Leaf(10 min steep during pre-boil)


• 2 oz sweet orange peel(10 min steep during pre-boil)


• 1 oz Crushed Corriander(10 min steep during pre-boil)


• White Labs Belgian Abbey Ale WLP530


• 5 oz Priming sugar

Crush the corriander. Steep the orange peel, crushed corriander, and whole hops for 10-20 minutes at 150-160 degrees in a nylon bag. Bring to boil and add DME, slowly dissolve approximately two pounds of honey, add 1 oz of Hallertaur pellets. I added a large pinch of whole hops to the boil every 15 minutes or so. Add the remaining honey around 15 minutes. Continue the boil and with around 3 minutes left, add another 0.5-1 oz of Hallertaur pellets. Cool and pitch. Let the Wort sit in primary for 7 days, then rack to secondary. Allow it to sit in secondary for 3-4 weeks. Bottle condition for three weeks. Mine sat for three weeks and six days in secondary. OG: 1.051 FG: 1.008 ABV: 5.7%

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