by Roxy Hastings and Frank Kuzemski

Five US Gallons; OG=1.097

11 lbs Pilsner Malt
4 lbs Munich Malt
20 ozs crystal malt 75°L
8 ozs cararoma malt
8 ozs chocolate malt
Wyeast 1214 Belgian Ale yeast
45 gr Progress 6% AA 60 minutes

Mash 125°F for 20 minutes, 155°F for 60 minutes

Boil wort for 75 minutes

1 lb amber sugar candy for 30 minutes
1 tsp Irish moss (rehydrated) for 25 minutes
Zest of 3 large oranges for 10 minutes
6 gr coriander (fresh crushed) for 10 minutes

Primary 1 week at 70°F

Secondary 2 weeks at 70°F