Makes 5 gallons at 1060, 38 IBU
5 pounds European pilsner malt
2.5 pounds Munich malt
1 pound malted wheat
1 pound piloncillo (or other partially refined sugar)
1 ounces Northern Brewer hops, 1 hour
1.5 ounces Saaz hops, 30 minutes
2 ounces Kent Goldings hops, 5 minutes
2/3 ounce of Indian coriander. 5 minutes
Zest of 1 Seville (sour) orange or 1 regular orange plus zest from 1/4 of a grapefruit, 5 minutes
1/4 teaspoon grains of paradise or black pepper, coarsely crushed, 5 minutes
Other mystery spices as you like.
Mash should be a simple infusion, with a one hour saccharification at 163 degrees F or thereabouts. Sparge as usual. Boil for one hour, add hops as noted by each addition, above. Spices are added for the last five minutes of the boil. Ferment with a Belgian-type yeast, between 65 and 70 degrees F. Bottle or keg at higher than normal pressures for an authentic texture: 5.5 oz of corn sugar priming should get you there. If force carbonating, aim for a final pressure about 25% higher than you normally would use. This may require bleeding some of the pressure from the keg before serving to prevent overfoaming. Serve cool, not cold, and enjoy the taste of heaven.