This beer is based loosely on an ancient Egyptian recipe. The recipe calls for what seems to be a lot of spice but with the wheat and the Belgian yeast it all works very well together. There are no hops in this beer with the juniper acting as the bittering and preservative agent. If you must have hops I think a small amount of something piney or citrusy would be interesting. If your feeling gun shy about the spices add them at flame out. What seems overpowering at the time mellows out quite a bit through fermentation and conditioning. Try using fresh orange peel. Its far superior to the dried out stuff with the pith. Two small oranges would do for this. The honey adds yet another layer of complexity and aroma so add it after high krausen so you don’t lose any of those wonderful honey flavors and aromatics. Because of the honey, this beer will age really well, almost it giving it a champagne like quality. I would recommend  aging taking place as a cold conditioning after the beer is carbonated which will clear it brilliantly.

5 gallons

OG = 1.060 (14.7 °P)
FG = 1.014 (3.6 °P)
SRM = 4–5
ABV = 6.0%

Grain
5.5 lbs. white wheat malt
7.0 lbs. pale 2-row malt
0.5 lbs rice hulls
12 oz.  wildflower honey (add honey after high krausen)

Spices (all at 10 minutes)
10 g coriander seeds
10 g juniper berries
5.5 g grains of paradise
4.0 g rose hips
7.0 g bitter orange peel

Yeast
White Labs WLP500 (Trappist Ale) or Wyeast 1214 (Belgian Abbey) yeast

Mash and Sparge
Mash in 4.875 gallons 161.7 F and let stabilize to 152.0 F for 60 minutes.
Sparge 3.11gallons of 168.0 F water

Special Instructions
Boil for just 30 minutes.