Grist: 54% pale malt, 16% dark crystal malt, 30% sugar near end of boil.
Kettle boil for 1 hour with 50% Willamette hops at start and 50% at casting. Dried orange peel added at end of boil. Fermentation with 50% ale and 50% lager yeasts, one week; Centrifuged, pasteurized, and transferred to winery facility for bottling; sugar dosage and wine yeast added.
Original Gravity : 18 degrees Plato
Color: 114 EBC
Bitterness: 30 BUs
Bottled: November 2000.