I brewed a partial mash version of Jamil's Belgian pale ale (recipe linked below) and it is fantastic for a refreshing Belgian ale. My only deviation is that I used a witbier yeast. I agree with the other posters - simple grain bill, no spices, a little bit of flavor hops, and don't skimp on the yeast! Good luck with your batch - I am glad I tried brewing this uncommon style.
For a moment, I thought that was the same as the De Koninck clone Jamil had in a BYO last year. I brewed that, and DAMN. Yummy as hell, and didn't last long.
Mash it lower at 145*F for 90 minutes. Pitch the yeast at about 60*F and let it get up to 80*. Use a BIG starter, at least a quart but two would be better. It will finish in primary in four days. Cold crash it and rack to a carboy with a packet of knox gelatin which has previousley been mixed properly with a cup of water. Let it condition foe a week or two cold and keg it. I'd make my own invert sugar out of beet sugar instead of wasting money on candi sugar. I think honey will slow down your fermentation as it is more difficult for the yeast to take care of. They will but it will take much longer.
I like your recipe(#2) exactly the way it is except instead of using magnum i would use something more like centennial(for a more citrusy compound) to accentuate the orange zest. too much hop bitterness in the beginning might cancel out any flavors you put in the end so maybe try something like .25 oz centennial(60min) and .50 oz saaz(30min) then add the orange zest at the end. this will produce a more refreshing taste that lawnmowers like.
Just a little friendly dig, man.
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