• 22.5 lbs Belgian Pilsner Malt
• 0.7 lbs Honey Malt
• 1 lb Belgian Caravienne
• 2 lbs Wheat Malt

• 3 lbs Clover Honey
• 2 lbs Dextrose (Corn Sugar)

• 2 oz Hallertauer 3.9% AA (60 min)
• 1 oz Yakima Goldings 4.2% AA (20 min)

• 1 oz Bitter Orange Peel (dried) (60 min)
• 1 tsp Crushed Coriander (60 min)
• 1 Sandwich bag full of fresh orange peel (5 min)
• 1 tsp Crushed Coriander (5 min)

• White Labs WLP550 "Achouffe" yeast cake from the Kwak

Single infusion mash with a ratio of 1 qt/lb at 152 F for 60 minutes. Fly sparge collecting 11.5 gallons. 60 minute boil. Mash efficiency of 74%.

This came out really well. It tastes quite a bit like the Kwak, as the yeast dominates over the coriander and orange peel. Perhaps we could have used a yeast with more citrus notes. Some Cascade hops would have been nice too.