3 1/3 lb Pale unhopped extract syrup
12 lb Pale dry extract
1 lb 6-row pale malt
1 lb Wheat malt
1 lb Vienna malt
2 lb Light brown sugar
1/2 lb Corn sugar
10 g  Coriander
8 g  Orange peel
4    HBUs
4    HBUs
4 1/2    HBUs
Handful
1 ts Irish moss
Chimay yeast culture
Saaz hops (boil)
Hallertauer hops (boil)
Fuggles hops (boil)
Hops (finish)

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.

Serving Size: