Ian McGregor My attempt at a Belgian Grand Crue copy sort of adapted form several sources Added the crystal malt just because I had some ,same as usual put in pot with cold water and heated until just before boil strained off then continued with the rest of the extract and honey to the boil 1/2 corriander, irish moss and orange peel added at 10mins and the rest after boil to steep Primary ferment 4 days Secondary 14 days and still active?? might be the honey?? may bottle even when the airlock is still a little active will leave until 19 days intend to age until summer (5months) for an interesting summer beer Light malt extract Crystal 60L Honey Hallertauer Hallertauer Hallertauer Grated peel of Orange Corriander Corriander Corriander American Ale yeast Irish Moss