Beer Review- El Jefe

My friend Jeff has been my closest friend for over 20 years. While Jeff hasn't delved into homebrewing, he's been an integral part of the Bearded Brewing operation. He was the webmaster behind the first beardedbrewing.com website, has helped put in the tile in the brewery (a.k.a, my basement), built stuff for the brewery and is a very honest provider of feedback. So bottom line, its about time I made a beer named after him. I've had several ideas for El Jefe, but this summer I kind of settled on a lighter, crisp Belgian, in the vain of New Glarus' Stone Soup or even Mothership Wit by New Belgium. Something with some flavor, but light and crisp. Since my Inky's White and Bangy Tangy are more in the vain of wit, I wanted to go with more of a Belgian Pale Ale. El Jefe is 5.3% abv, so a nice session beer.
After about 2 months in the bottle, El Jefe is tasting fantastic. The actual brewing of this beer was a debacle because I was trying to juggle too many things, ended up missing the time I was going to put in the last of the extract, and boiled it for longer than I had intended. As always, I tried it too early, and was discouraged, enough to write a whiny post about it. Two weekends ago, Jeff and I cracked open a mini keg of it, and it was really good! I had also given a bottle to our buddy Josh who called to tell me that he thought it was better than the Bangy Tangy (the beer named by him).
Here's the breakdown:
It pours a cloudy light yellow with a thin white head. It has a fruity nose that is a little yeasty.
It is very crisp with a slight tartness, but has some lingering sweetness. Josh thought it was very close to Duvel or Delirium Tremens, which is a nice compliment. I think its a little lighter and less fruity than either of those, which is what I was going for. I think this would be a very good summer beer, and I think it will definitely be added to the rotation. I gave Jeff a couple six packs, but I still have another 1.5 gallon mini-keg of it left. I think I'll save it until the weather finally warms up!
Heres the recipe:
2 lbs org 2-row
.50 lbs org white wheat
.50 lbs org. Munich
.50 lbs crystal 4o
* above mashed at 150 degrees
4 lbs org. light dme
.35 oz Northern Brewer @ 60
.5 oz Sterling @ 45
.5 oz Sterling @15
1 tsp paradise seeds @ 5 min
Wyeast 1762 Abbey Ale II yeast

Next up, will be my thoughts on my Mayabock. We tried that as well, and it was good. Jeff's quote was "good, not awesome." I was determined to wait until May to crack this one open (after the 5 I've already tried), so hopefully time has improved it. Also, I'm excited because Dave from Muckney Brewing and I exchanged some beer, both commercial and homebrew. I'm excited to try some East coast beers I'm not able to get here as well as Muckney's interesting sounding beers. I'm getting some Troeg's, Dogfish, Stoudt's, and Otto's Jolly Roger Impy Stout as well as Muckney's Cinnamon Porter, Weizenbock, Dark IPA, and a ginger sesame ale. I'll of course review all those as well. More to come...
Salud!
The Bearded Brewer