Microbrewery! Not to drink so much but to brew up some beer!

UPDATE: Official entry for this recipe with the home brewer's website

Beer Recipe

Yield: 10 gallons

QTY	Ingredient	Notes
25lbs	Two Row Malt
2lbs	Belgian Biscuit
2lbs	40L Crystal
2lbs	Belgian Candi Sugar
2 oz	Saaz Hops	Bittering
2 oz	Saaz Hops	Aroma
2 oz	Ginger	Add last 15 minutes of boil
2 oz	Bitter Orange Peel	Add last 15 minutes of boil

Mash grains at 154F for 60 minutes, mash out at 165F and sparge. Vorlauf until wort runs clear and rinse grains for 12-15 gallons of wort. Add candi sugar and bring to a rolling boil and add bittering hops, boil for 60 minutes. Last 15 minutes of the boil add spices and aroma hops. Cool to 80F and add yeast. Belgian ale yeast works best. (Wyeast #1214)

Ferment for one week or until fermentation ceases visible activity. Add two cups of DME to 1 quart of water and boil. Rack off half the beer to a bottling bucket and add half the sugar mixure. Add 1 packet of champagne yeast to bottling bucket and mix well. Bottle in 750ML Belgian Ale Bottles, cork and tie shut with wire bales. Repeat with other half of the beer

Allow to bottle condition for another six weeks before opening first bottle.

Enjoy!

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