This recipe came from Greg over at BevArt Homebrew Supply. It was the "Beer of the Month" special in June 2001.
1/2 lb crystal malt, crushed
3.3 lb Grand Cru pre-hopped liquid malt extract (LME)
2 lb wheat dry malt extract (DME)
1/2 oz Goldings hops (flavoring)
1/2 oz Goldings hops (finishing)
1/2 oz coriander
1/2 oz orange peel
1/2 tsp Irish moss
1 vial Belgian Golden Ale yeast (WLP???)
Put crystal malt in a grain bag.
Place in brewpot with at least 2 gallons of cold water.
Bring up to 170°F.
Remove grain bag.
Bring up to a full boil.
Add LME and DME.
Boil for 5 minutes.
Add Irish moss and flavoring hops.
Boil for 10 minutes.
Add coriander and orange peel.
Boil for 5 more minutes.
Add finishing hops.
Cool immediately to 70°-74°F.
Notes: I used part of the DME for my yeast starter, and I also saved 1-1/4 cups for priming.