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.