Belgian Barbar Braggot

This is a recipe derived from Barbar belgian ale.

Brewer:	Thomas Macpherson		Email:	tom@nintai.biz
Beer:	Belgian Barbar Braggot		Style:	-
Type:	Extract w/grain		Size:	5 gallons
Color:	12 HCU (~8 SRM)		Bitterness:	21 IBU
OG:	1.081		FG:	1.000
Alcohol:	10.4% v/v (8.2% w/w)
Water:	Spring water drawn from spring fed well.
Grain:	1 lb. Belgian aromatic 8 oz. Belgian CaraVienne 8 oz. Flaked wheat
Steep:	Actual grains consist of 1/4 pound torrified wheat, 1/2 pound aromatic malt, 1/2 pound Belgian Care-vienne, 1/2 pound honey malt. Not all malt was listed on the choice list.
Boil:	60 minutes	SG 1.162	2.5 gallons
	3 lb. Light dry malt extract 2 lb. Wheat extract 4 lb. Honey
	At beginning of boil add 1/2 ounce bitter orange peel, 1/2 teaspoon coriander gently cracked. Final ten minutes add honey, additional 1/2 teaspoon coriander, additional 1/4 ounce bitter orange peel.
Hops:	2 oz. Hallertauer Hersbrucker (5% AA, 60 min.) 1 oz. Styrian Goldings (5.5% AA, 30 min.) 1 oz. Styrian Goldings (5.5% AA, 15 min.) 1 oz. Styrian Goldings (aroma)
Yeast:	Wyeast 1214 Belgian Abbey Ale
Log:	Rack to secondary fermenter and dry hop with 1 ounce of Styrian Goldings
Carbonation:	Carbonate with 7/8 cup of honey
Tasting:	Racked to secondary on February 12th. O.G. Was 1.071. Reading at racking was 1.010. Estimated alcohol at 8.1%. Tastes great. Multiple layers of honey, malt, and hops. Will bottle after 10 days on secondary.

Recipe posted 02/12/12.