BJ’s Millennium Ale
5 gallon (19 L), extract with grains; OG: 1.090 FG: 1.02; IBU: 24-26 ABV: 9.1
- 7.75 lbs. (3.5 kg) Muntons light dry malt extract
- 2 lbs. (0.9 kg) honey (orange blossom)
- 1 lb. (0.45 kg) light Belgian candi sugar
- 8 AAU Hallertau Hersbrucker hops (bittering) (2 oz./56 g of 4% alpha acid)
- 1 oz. (28 g) bitter orange peel (Curacao)
- 1 oz. (28 g) ginger root
- 0.5 oz. (14 g) coriander seed (crushed)
- 1 tsp. Irish moss
- White Labs WLP500 (Trappist Ale) or
- Wyeast 3787 (Trappist Ale) yeast
- 0.75 cup of corn sugar (for priming)
Step by step:
Bring 3 gal. (11.4 L) of water to a boil. Remove from heat. Add extract, honey and candi sugar and return to boil. Add hops and Irish moss and boil 60 min. Add spices for the last 10 min. of the boil. Add wort to 2 gal. (7.6 L) of cool water in a fermenter and top off with cool water to 5.5 gal. (20.9 L). Cool the wort to 80 °F (26.7 °C), heavily aerate and pitch yeast. Allow the beer to cool to 68-70 °F (20-21 °C), and hold at this temperature until the yeast has completely fermented. Bottle and age for a month.
Replace the light powder with 11.75 lbs. (5.3 kg) Belgian pale malt. Mash grain at 154 °F (67.8 °C) for 60 min. Collect enough wort to boil for 90 min. and have a 5.5 gal. (20.9 L) yield, accounting for the 2 lbs. (0.9 kg) of honey in liquid form. Lower the amount of the boiling hops to 1.75 oz. (49 g) to account for higher extraction ratio of a full boil. The remainder of the recipe is the same as the extract.