The following clone recipe was developed by the gang at Larry's Brewing Supply, Kent WA. In my opinion this brew hits pretty close to the target, but fixes the edgy bitterness problem I find in the original. (And, no, my taste buds are not good enough to give a more scientific description.) Enjoy.
20 lbs. 2-row pale malt (I've used Breiss most often)
2 lbs. Biscuit
2 lbs. Munich (20 degrees Lovibond)
1 oz. Hallertauer
3/4 oz. Tettnang
1/2 oz. Saaz
3 lbs. Asian rock candy (from the oriental food store, not the Belgian stuff)
1/2 oz. Corriander seeds, cracked
1/2 oz. bitter dried orange peel
Mash in grains with 7 gallons water at 178 degrees F, reaching a mash temperature of 154 degrees F. Hold this temperature for 60 minutes and sparge to yield 11 gallons to kettle. Boil for 60 minutes, adding Hallertauer and Tettnang hops at beginning of boil. Add Saaz hops, corriander and orange peel in last few minutes. Chill. Yield at end of boil should be about 9-9.5 gallons. Pitch a healthy charge of Belgain Abbey II (Wyeast 1762), at least 1/2 gallon at kreusen.
O.G. about 1080 mg/cl, F.G about 1020 mg/cl.
Here's an extract version, but in my attempt at it, it didn't turn out as well as the all-grain version.
6.6 lbs (2 cans) Munton's light LME
1.0 lbs Munton's light DME
1.0 lbs Biscuit malt
1.0 lbs Munich malt
1 oz. Hallertauer (boil)
1/4 oz Saaz (at finish)
1/4 oz corriander, cracked (at finish)
1/4 oz bitter orange peel
1.5 lbs Asian rock candy
This is for 5 gallons and again pitch with a health charge of Wyeast 1762.