BJ’s Millennium Ale clone

BJ’s Millennium Ale clone

(5 gallons/19 L, extract only)
OG = 1.090 FG = 1.020
IBU = 25 SRM = 5 ABV = 9%

2 lb. 15 oz. (1.3 kg) Muntons Light dried malt extract
6.6 lbs. (3.0 kg) Muntons Light liquid malt extract (late addition)
2 lbs. (0.91 kg) honey (orange blossom)
1 lb. (0.45 kg) light Belgian candi sugar
8 AAU Hallertau Hersbrucker hops (60 min.) (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 (Monastery Ale) or Wyeast 3787 (Trappist High Gravity Ale) yeast
O.75 cup of corn sugar (for priming)

Step by Step
Bring 3.0 gallons (11.4 L) of water to a boil. Remove from heat. Add dried extract, honey and candi sugar and return to boil. Add hops and boil 60 min. Add liquid malt extract and Irish moss for final 15 minutes of boil. Add spices for the last 10 min. of the boil.
Cool wort by submerging brewpot in sink, with the lid on, until the side of the brewpot no longer feels warm. Transfer wort to fermenter and top up to 5 gallons (19 L) with cool water. Aerate wort and pitch yeast. Ferment at 68 °F (20 °C). Bottle and age for a month.

All-grain option:
Replace the malt extract with 14.5 lbs. (6.6 kg) Belgian pale malt. Mash grain at 154 °F (67.8 °C) in 19 qts. (18 L) of water for 60 min. Collect 7.5 gallons (28 L) wort and boil to reduce to 5.25 gallons (20 L), about 2.5 hours. Ferment at 68 °F (20 °C).

Issue: January-February 2003

A big Belgian tripel from a California brewpub originally brewed for Y2K.