Recipe: BYO 15th Anniversary Ale
Specifics
General Information
Method: Extract
Source: BYO September 2010
Recipe
Scale
Scale This Recipe
Enter desired final yield (volume):
 gallons  
Extracts
8.75 pounds DME - Extra Light 70% of grist
8.75 pounds Total Extract Weight 70% of grist
Reference
Grains
1.88 pounds 15% of grist
0.94 pounds 7.5% of grist
0.50 pounds 4% of grist
0.25 pounds 2% of grist
0.18 pounds 1.4% of grist
3.74 pounds Total Grain Weight 30% of grist
Adjuncts
2.00 pounds Turinado Sugar  
Miscellaneous Ingredients (Non-Fermentable)
.25tsp Yeast Nutrient @ 5 minutes  
Reference
Hops
1.00 ounces 18% Leaf @ 90 minutes
Type: Bittering
Use: Boil
18 AAUs
1.00 ounces Total Hop Weight 18 AAUs
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: Trappist High Gravity
Manufacturer: Wyeast
Product ID: 3787
Type: Wheat
Flocculation: Medium
Attenuation: 77%
Temperature Range: 64–78°F
Amount: 125 ml
Procedure

In a large steeping bag, steep the crushed grains at 152° F(67° C) for 45 minutes in 5.0 qts. (4.8 L) of water. Rinse grain bag with 2 qts. (2 L) of water at 170° F(77° C). Add water to make 3.0 gallons (11 L) and heat wort to a boil, adding roughly half the malt extract at boil start. Boil for 90 minutes, adding hops near beginning. If wort volume dips below 2.5 gallons (9.5 L), top up with boiling water. Add sugar, nutrients and remaining extract for final 5 minutes of boil. Cool wort and transfer to fermenter. Top up to 5 gallons (19 L), aerate and pitch yeast. Aerate thoroughly, preferably with oxygen, and pitch yeast from yeast starters. Eight to 12 hours later, before high kräusen is reached, aerate a second time for 30-45 seconds. Ferment at 65° F(18° C), watching that the fermentation temperature doesn't climb. (The Trappist yeast will start producing too many "Belgian-y" characteristics, and the Scottish ales more esters than you want, as you approach 70° F / 21° C). The day after high kräusen, add the second dose of yeast nutrients. (Boil them in water for 5 minutes before adding. Use as little water as possible for this.) When fermentation slows greatly, let temperature climb to 70° F. When fermentation finishes, let beer sit at 70° F(21° C) for 3-4 days (just to make sure it really has finished), then cool and transfer to a keg for carbonation. This beer conditions quickly, even though it is a strong ale.

Fermentation
Primary: 7 days @ 65° F
Secondary: 14 days @ 70° F
Notes

Also needed: Wyeast 1728 (Scottish Ale) Activator Pack, ¼ tsp. yeast nutrients for fermentation.