A beer that is barely even a blip on the scene in the US. I tried brewing this 5 or 6 years ago with mixed results. Too much orange peel made for a wonderful Grand Marnier flavor. Thanks Mr. Mosher.  Keeping it a bit simpler. Some Maris Otter and Munich malt with a a little sugar to lighten the body. Clean bittering hop and a lot of Styrian Goldings late addition should be a nice Marmalade touch to go with the Munich.

6 gallons

Estimated OG: 1.047
Estimated FG: 1.008
Estimated Color: 8 SRM
Estimated IBU: 32.2 IBUs
Brewhouse Efficiency: 65.00 %
ABV: 5.1%

Grain
5 lbs Maris Otter (3 SRM) 45.5%
5 lbs Munich Malt (10 SRM) 45.5%
1 lb Turbinado sugar (20 SRM) 9.1%

Schedule
60 minute Boil
14.00g Magnum [12%] –  60 min 19 IBUs
14.00g Magnum [12%] –  15 min 19.4 IBUs
56.00g Styrian Goldings [3.3%] – Whirlpool 10 min 3.8 IBUs

Whirfloc or Irish Moss 20 min
1tsp yeast nutrient 15 min

Mash and Sparge
100% Ventura (high bicarbonates and sulfates)
2g Calcium Chloride added to mash water
4ml lactic acid added to mash water
2g Calcium Chloride added to sparge water
2ml lactic acid sparge water
Mash in 4.25 gallons water 161F and let stabilize to 152F for 60 min
Mashout 170F
Batch sparge 5 gallons cold

Yeast
Safale BE-256 Belgian Abbaye Dry Yeast

Fermentation
Ferment until done 70F
Cold crash one day
Add gelatin and rack to keg and carbonate using your preferred method