4-3/4 lbs light dried malt extract (or 5-1/2 lbs light malt syrup)
2-1/4 lbs orange blossom (or other light) honey
1 oz Hallertauer (boiling), 6 HBU
1/2 oz Hallertauer (flavor)
1/2 oz Hallertauer (aroma
1-1/2 oz freshly crushed coriander seeds
1/2 oz dried orange peel
Wyeast #1214 Belgian ale yeast
Papazian suggests a 1-1/2 gallon boil, but I've been doing full 5-gallon boils with great success. After 45
minutes, add the flavoring hops and half of the coriander; after 55 minutes add aroma hops, remaining
coriander and orange peel for the last 5 minutes. Ferment at 72 degrees F.
I pitch the yeast (in a 1-qt starter) at about 78 degrees F to get the primary fermentation going quickly.
This beer is ready to prime and bottle after about 10 days. The classic Belgian ale characteristics really
come through when you ferment this ale at a slightly warm temperature, as others have pointed out in
earlier digests.