5 gallons, extract with grains and adjuncts; OG = 1.078 FG = 1.010; IBUs = 10; ABV = 9.0%
- 3.3 lbs. Briess light malt extract syrup
- 1.5 lbs. Briess light dry malt extract
- 3 lbs. honey (do not boil)
- 2 lbs. Alexander’s Muscat grape concentrate (do not boil)
- 0.5 teaspoon dry saffron (boil 15 minutes)
- 2.5 AAU Willamette hops (bittering hop) (0.50 oz. of 5.0% alpha acid)
- 2.5 AAU Willamette hops (flavor hop) (0.50 oz. of 5.0% alpha acid)
- 1 tsp. Irish moss
- White Labs WLP500 (Trappist) or Wyeast 3787 (Trappist) yeast
- O.75 cup of corn sugar (for priming)
Heat 2.5 gallons of water to a boil, add malt syrup and powder and return to a boil. Add Willamette hops, Irish moss and boil for 60 minutes. Add 0.50 ounce of Willamette hops and the Saffron for last 15 minutes of the boil. Add honey at the end of the boil after you turn off the heat. Let stand for 5 minutes to sanitize the honey.
Strain out the hops, add wort to two gallons cool water in a sanitary fermenter, then add the Muscat concentrate and top off to 5.5 gallons. Cool the wort to 80º F, aerate the beer and pitch your yeast. (For a high-gravity fermentation such as this, be sure to make a yeast starter.) Allow the beer to cool to 68–70º F, and ferment for 10 to 14 days. Bottle your beer, age for three to four weeks and enjoy!
Replace the light syrup with 6.0 lbs. two-row pale malt. Mash your grains at 155º F for 45 minutes. Lower the amount of bittering hops to 0.4 ounces.
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